Maple Ave Shrimp and Grits

Maple Ave

Vienna


Maple Ave Shrimp and Grits

2 tablespoons togirashi (Japanese seven spice)

2 tablespoons salt

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 tablespoon black pepper

1 tablespoon ground coriander

Enough oil to sauté shrimp

18 pieces large white shrimp, peeled and deveined

2 cups Anson Mills stoneground grits

4 cups milk

1/2 pound butter

1 onion, diced

1/4 pound okra, sliced

6 pieces piquillo peppers, diced

4 links sausage of your choice, diced

2 cups chicken stock

8 tablespoons butter

Pinch of salt

Mix all spices together and toss with shrimp to fully coat. In a large saucepan, on low heat, melt butter. When all butter is melted, add grits and toss. Add milk and a pinch of salt. Cook slowly for 40 minutes, stirring constantly.

In a large sauté pan, heat a small amount of oil over high heat. Add shrimp, onion, okra, piquillo peppers and sausage and sauté for 1 minute. Add chicken stock and cook over high heat for 3 minutes, until shrimp are done. Remove shrimp, and reduce liquid to a sauce-like consistency. Turn off heat, and add butter. Whisk to incorporate. Plate over grits.

Serves 6

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