Roux Louisiana's Shrimp Scampi and Grits
BATON ROUGE - Chef David Johnson with Roux Louisiana at Phil Brady's was back in the 2une In Kitchen Wednesday for his final appearance as our Chef of the Month.
Louisiana Shrimp Scampi and Grits:
24 large shrimp (1 1/2 pounds)
1/2 teaspoon of salt
2 tablespoons unsalted butter
2 tablespoons coconut oil
3 tablespoons minced garlic
1/3 cup minced purple onion
2 cups of dry white wine
3 tablespoons lemon juice
1/2 tablespoon of salt
1 tablespoon finely chopped flat leaf parsley
1. Peel and devein shrimp, add 1/2 tablespoon salt
2. In a large skillet, add butter and coconut oil. Heat over medium heat. Add garlic and shrimp, lemon juice, and 1/2 tablespoon of salt. Bring to boil. Once shrimp appear to be cooked, remove from pan.
3. Allow contents in skillet to boil until it reduces to about 1 cup. Stir in parsley.
4. Remove from heat. Stir in shrimp and serve.
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