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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Shrimp Ragout Recipe

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This recipe for Shrimp Ragout is from Enjoy Your Meal - Bon Appetit! - Buon appetito! - Mangia! - Smacznego! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups grits, uncooked (not instant)
3 1/2 cups boiling water
1 5.2-ounce round Boursin garlic and fine herbs cheese
1/2 cup butter
2 eggs
1 cup whipping cream
1/2 cup cheddar cheese, grated
1/2 cup chopped onion
1/2 cup chopped celery
1/8 tsp. garlic powder
3 tbsp. cooking oil
1 16-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 1/2 tsp. salt
1 tbsp. sugar
1/2 tsp. chili powder
1 tbsp. Worcestershire sauce
dash of hot pepper sauce
2 tsp. cornstarch
1 pound jump shrimp, pre-cooked with shells removed
small can of whole kernel corn
crumbled bacon or diced country ham
black bepper
Directions:
Directions:
Grits
1. Cook grits in boiling water for 30 minutes or until done.
2. Add garlic cheese and butter to the grits.
3. Blend eggs and whipping cream together.
4. Combine egg-cream mixture with the grits; add grated cheese.

Ragout
1. Cook onion, celery and garlic in hot oil until tender, but not brown.
2. Add diced tomatoes, tomato sauce, salt, sugar, chili powder, Worcestershire sauce and hot sauce. Simmer uncovered for 45 minutes.
3. Mix cornstarch with 1 1/2 tbsp. cold water and stir into sauce. Cook until mixture thickens.
4. Add shrimp and the corn. Cover and simmer about 5-10 minutes.
5. Serve shrimp ragout over warm grits. Top with crumbled bacon or diced country ham.

 

 

 

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