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It’s Tamron Hall’s holiday potluck! Check out Chef Daniel Thomas’ Crab Shrimp & Grits with Sweet Corn Ragu featured in the episode below.
Ingredients
- 8 oz. lump crab meat
- ¼ pound of medium to large sized shrimp, deveined and peeled
- 1/4 red pepper chopped, diced
- ¼ jalapeno pepper chopped, diced
- 2 green peppers chopped, diced
- 1 ear of corn (off the cob)
- Salt and pepper to taste
- Pinch of Old Bay
- 2 tsp thyme
- 1 tsp rosemary
- 1 bunch fresh thyme
- 1 tbsp salted butter
- 2 oz. white wine (Pinot Grigio or Sauvignon blanc)
- ¼ cup of shredded Parmesan cheese
- 4 oz. heavy whipping cream
- 8 oz. cooked grits
- Cheddar cheese to taste
- Microgreens
Instructions
- Clean crab and Shrimp of shells.
- Sauté crab and shrimp in sauté pan over medium heat.
- Once cooked, set to the side.
- Cook grits according to directions on container.
- Add cheddar cheese if you would like to your grits when they are done.
- For the sauce, sauté all vegetables and add a pinch of salt and pepper. Add a pinch of old bay.
- Cook for 5 minutes then add Heavy Cream and parmesan cheese.
- Bring to a simmer and stir occasionally.
- Add crab and shrimp to the sauce. Season to taste.
- Pour on top of grits in a bowl and enjoy.
