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crawfish Smothered Grits 1 Pound Peeled Crawfish Tails
salt
cayenne
2 Tablespoons Olive Oil
1 Cup Chopped Onions
1 Tablespoon Chopped Garlic
2 Cups Beef Stock
3 Cups Half-and-half
1 1/2 Cups Quick-cooking White Grits
1/2 Cup Freshly Grated Parmigiana-reggiano Cheese in A Mixing Bowl, Toss The Crawfish Tails With Salt And Cayenne. in A 3-quart Saucepan, Over Medium Heat, Add The Olive Oil. When The Oil Is Hot, Add The Onions. Season The Onions With Salt And Cayenne. Sauté For 2 Minutes, Or Until The Onions Are Soft. Add The Crawfish And Garlic. Continue To Cook For 2 Minutes. Add The Stock And Half-and-half To The Pan. Season With Salt And Cayenne. Bring The Liquid To A Boil. Reduce The Heat To Medium-low And Simmer For 2 Minutes. Add The Grits And Stir Constantly Until They Are Very Tender, About 10 Minutes. Add The Cheese And Stir To Mix And Melt It. Serve Warm. yield: 8 To 10 Servings |
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