Langostino and Grits with Caramelized Onions & Parmesan
serves 4
For the langostino sauce:
4 slices of bacon, chopped
2 T butter
1 onion, diced
4 celery stalks, diced
2 garlic cloves, minced
3 tsp Cajun seasoning
2 T flour
1/2 cup white wine
1 cup chicken broth
1/2 cup heavy cream
12 oz. cooked & frozen Langostino tails, thawed (80/100 ct)
In large skillet, cook bacon until crisp. Add butter, onions and celery and saute for about 10 minutes or until vegetables are beginning to feel tender. Add garlic and cook for another minute. Add cajun seasoning and flour and mix to coat the onion and celery mixture. Cook for a minute or two to remove any floury flavor. Add wine and stir, scraping up all those lovely tasty bits from the bottom of the pan. Simmer until the alcohol has evaporated from the wine and the liquid has reduced slightly. Pour in broth and cream and bring to a simmer. After about 5 minutes, add Langostino tails and cook just until heated through. Serve immediately over grits.
For the grits with caramelized onions & parmesan:
2 T Butter
2 tsp Olive Oil
2 large onions, sliced
2 cups whole milk
2 cups chicken broth
1 cup grits
2/3 cup grated parmesan cheese
Heat butter and olive oil in large saute pan until melted over medium heat. Add onions, toss once and do not touch them for a good 5-8 minutes. Then stir once and allow to cook for another 15-20 minutes or so until fully caramelized. Set aside.
Bring milk and chicken broth to a boil in a 3 quart pot. Slowly add grits, whisking constantly while adding. Cook, stirring occasionally until cooked, about 20 minutes.
Stir in onions and parmesan cheese.
All content © 2011 Burp! Where Food Happens. www.eatatburp.com