Shrimp & Sausage with Parmesan Grits & Yellow Pepper Sabayon Yield 7 servings Time 45 minutes If you like classic shrimp and grits, you’ll love it with a savory swirl of Italian flair. Consider this your tastebuds’ ticket to New Orleans. And a little bit of Italy. But mostly New Orleans. INGREDIENTS Corn 3 ears corn, unhusked 3 tablespoons unsalted butter ½ teaspoon salt ½ teaspoon ground black pepper Sabayon 1 Happy Egg yolk 2 tablespoons extra-virgin olive oil ½ cup diced yellow onions ¼ cup diced yellow bell peppers 1 garlic clove, minced 1½ cups heavy cream 1 teaspoon salt Parmesan Grits 11/3 cups water 1 1/2 cups whole milk 1 cup stone-ground grits 1/4 cup heavy cream 3 tablespoons unsalted butter 1/2 teaspoon fine sea salt 1/3 cup grated Parmesan cheese Shrimp & Sausage 1 pound large shrimp, peeled and deveined ¼ teaspoon salt ¼ ground black pepper Dash cayenne pepper 2 tablespoons extra-virgin olive oil 8 ounces Andouille sausage, cut on the diagonal into 1-inch slices Garnish 2 tablespoons finely chopped scallions DIRECTIONS Corn Preheat oven to 400° F. Peel husks back on the corn and remove silk. Rub each cob with 1 tablespoon butter and sprinkle with salt and pepper. Replace husks, place corn on a baking sheet and bake until lightly browned (about 20 minutes). When corn is cool enough to handle, pull back husks and slice the kernels off the cobs into a bowl. Set aside for use in the sabayon and as a garnish. Sabayon Heat oil in a medium skillet over medium heat. Add onion and bell pepper and cook until softened (about 5 minutes). Add garlic and cook until fragrant (about 2 minutes). Add cream and 1 cup corn and cook over medium heat until cream thickens and corn is heated through (about 4 minutes). Transfer mixture to a blender and puree. Set aside while you start the grits. While grits are cooking, place a sieve over the top of a double boiler and strain pureed sabayon mixture through it. Bring water to a simmer in the bottom of double boiler. Place strained cream mixture over simmering water. Sprinkle in salt. Whisk in egg yolk and continue whisking over simmering water until sauce thickens (about 5-8 minutes). Sauce should coat the back of a spoon. Remove from heat and cover to keep warm while you cook the shrimp and sausage. Grits Bring water and milk to a slight boil in medium saucepan over medium-high heat. Stir in grits and reduce heat to low. Cover and cook for about 25 minutes, stirring occasionally. Remove from heat and stir in cream, butter, salt and parmesan cheese. Cook uncovered for another 10 minutes or until tender. Add more milk to thin the grits. Shrimp & Sausage Toss shrimp in a bowl with salt, black pepper and cayenne. Heat oil in a medium skillet over medium-high heat. Add shrimp and cook for 2 minutes on the first side and 1 minute on the second side (or until pink and opaque all the way through). Transfer shrimp to a plate. In the same skillet, cook sausage until browned and cooked through (about 5 minutes). Remove from the pan and drain on a paper towel-lined plate. Cover to keep warm. Bringing It All Together Spoon grits into the middle of the bowl. Top with sausage, shrimp and some of the remaining corn. Pour sabayon sauce around the grits. Garnish with chives. BACK TO RECIPES Recommended Recipes ITALIAN FRIED EGG & PORTABELLA BURGERS SHRIMP & SAUSAGE WITH PARMESAN GRITS & YELLOW PEPPER SABAYON EGGCELLENT HUEVOS RANCHEROS