Grits:
1 pack bacon diced
2 cups white grits
1 yellow onion diced
4-6 jalapeños diced
6 cloves garlic minced
6.25 cups shrimp or chicken stock
1 teaspoon black pepper
8 oz sharp cheddar
1 cup heavy cream
salt to taste
Saute bacon in pressure cooker until crisp. Remove bits, leaving grease. Saute onion, and jalapeño in grease until translucent. Remove veg leaving grease. Toast grits in grease until you smell popcorn. Add back in veg and garlic. Stir to combine. Add stock. Seal and cook high pressure 10 minutes. Natural release. Stir in cheese, cream, black pepper, bacon, and salt to taste.
Monica Sauce:
1 red bell pepper diced
1 bunch spring onions diced
1 yellow onion diced
1 stick butter
1 pint whipping cream
1lb raw shrimp peeled & deveined
1 lb venison andoullie sausage cut into medallions
4 cloves garlic minced
1/2 teaspoon kosher salt
1 1/2 teaspoon Cajun seasoning
1/4 teaspoon Chipotle powder
3 Oz parmesean grated
Brown off both sides of sausage and remove, leaving grease. Add in butter. Once butter has melted, add bell pepper, salt, Cajun seasoning and onion. Saute until translucent. Add in spring onions and garlic. Sautee until fragrent. Add in shrimp and cook until almost opaque. Add in andoullie, heavy cream, and Chipotle. Bring to a simmer. Add in parmesean and simmer to thicken.
Serve sauce on top of grits, and be sure to clean your mustache and beard thoroughly after.
1 pack bacon diced
2 cups white grits
1 yellow onion diced
4-6 jalapeños diced
6 cloves garlic minced
6.25 cups shrimp or chicken stock
1 teaspoon black pepper
8 oz sharp cheddar
1 cup heavy cream
salt to taste
Saute bacon in pressure cooker until crisp. Remove bits, leaving grease. Saute onion, and jalapeño in grease until translucent. Remove veg leaving grease. Toast grits in grease until you smell popcorn. Add back in veg and garlic. Stir to combine. Add stock. Seal and cook high pressure 10 minutes. Natural release. Stir in cheese, cream, black pepper, bacon, and salt to taste.
Monica Sauce:
1 red bell pepper diced
1 bunch spring onions diced
1 yellow onion diced
1 stick butter
1 pint whipping cream
1lb raw shrimp peeled & deveined
1 lb venison andoullie sausage cut into medallions
4 cloves garlic minced
1/2 teaspoon kosher salt
1 1/2 teaspoon Cajun seasoning
1/4 teaspoon Chipotle powder
3 Oz parmesean grated
Brown off both sides of sausage and remove, leaving grease. Add in butter. Once butter has melted, add bell pepper, salt, Cajun seasoning and onion. Saute until translucent. Add in spring onions and garlic. Sautee until fragrent. Add in shrimp and cook until almost opaque. Add in andoullie, heavy cream, and Chipotle. Bring to a simmer. Add in parmesean and simmer to thicken.
Serve sauce on top of grits, and be sure to clean your mustache and beard thoroughly after.
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