Shrimp And Grits Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Freshly ground black pepper

1/2 cup stone whole grain grits

1 red bell pepper seeded and chopped (about 1 1/2 cups)

4 cups milk

1 very large sweet onion, such as a Wadmalaw or Vidalia, chopped (about 2 cups)

1 teaspoon celery seeds

1 tablespoon olive oil

2 ounces grated white Cheddar cheese

1 teaspoon dried leaf oregano

6 cups sweet corn kernels (from about 12 ears)

8 bay leaves

3/4 teaspoon whole black peppercorns

1 green bell pepper, seeded and chopped (about 1 1/2 cups)

3 cups white vinegar


1/2 pound link smoked sausage, cut in half and sliced 1/2-inch thick

2 teaspoons salt

1 tablespoon plus 2 teaspoons finely chopped fresh parsley leaves

1 teaspoon dried leaf basil

1 teaspoon dried leaf tarragon

2 teaspoons chopped garlic

2 onions, peeled, halved and sliced

2 cups Shrimp Stock, recipe follows sticks of cold butter, cubed

Recipe from New New Orleans Cooking, by Emeril Lagasse, published by William Morrow

1/2 teaspoon ground turmeric

8 cups uncooked shrimp heads and shells (from about 1 pound large shrimp)

2 lemons, halved

1/2 cup chopped fresh chili peppers, such as jalapeno


2 stalks celery, chopped

1/4 cup dry sherry

1 pound medium shrimp, peeled and deveined

1/2 cup chopped fresh parsley

Freshly ground white pepper

1/2 cup fresh lemon juice

1 teaspoon dry mustard

2 tablespoons butter

4 quarts water, cold or at room temperature

1 teaspoon dried leaf thyme

2 cups chopped celery

1 cup of the Sweet Corn Relish, recipe follows


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