48 •
NuWave
®
PIC
®
Titanium Complete Cookbook
Jumbo Louisiana Shrimp
with Andouille & Grits
Serves: 6
30 jumbo raw shrimp, peeled
and deveined
2 tablespoons extra virgin olive oil
1 tablespoon Creole spice
½ teaspoon salt
6 tablespoons Andouille sausage,
small diced
1 tablespoon shallot, minced
1 tablespoon garlic, minced
2 tablespoons paquillo peppers,
small diced
1 tablespoon chopped thyme
4 cups shrimp stock or vegetable stock
2 tablespoons butter
1 teaspoon fresh lemon juice
2 cups tomatoes, diced
1 cup uncooked grits
Directions:
1. Cook grits according to
package directions.
2. Add olive oil to large sauté pan and
heat on Medium (275°F).
3. Season shrimp with Creole spice
and salt.
4. Sauté shrimp in pan until
they turn pink.
5. Remove shrimp and set aside.
6. Add Andouille, shallot, garlic,
paquillo peppers and thyme to pan.
7. Sauté for 2 minutes, or until shallots
become soft.
8. Add stock to pan and
bring to simmer.
9. Add butter, shrimp, lemon juice and
tomatoes and cook for additional
2-4 minutes.
10. Serve over grits.
Steamed Mussels in
Tomato & Wine
Serves: 4
2 pounds mussels
2 cups white wine
1 (14½-ounce) can Italian-style
chopped tomatoes
½ stick butter, cut into quarters
4 cloves garlic, roughly chopped
¼ cup fresh basil leaves, loosely
packed and roughly chopped
2 shallots, roughly chopped
Directions:
1. Rinse and scrub mussels in
cold water.
2. Fill large stock pot 1-inch deep with
water and add mussels.
3. Bring covered pot to boil on High
(425°F) for 5-7 minutes, or until
shells open.
4. Drain half cooking liquid and reserve
remaining liquid in pot with mussels.
5. Discard any mussels that
did not open.
6. Add remaining ingredients and
cook on Medium-Low (175°F) for
15 minutes.
7. Serve mussels in large bowl with hot
crusty bread and salad.
Tip: It is not necessary to remove the
entire beard of the mussel, as they
add flavor to the cooking stock.
Tip: You can sporadically shake the
pot back and forth to help the
mussels cook.
