NuWave PIC Gold - Steamed Mussels in; Tomato & Wine; Jumbo Louisiana Shrimp with

48 • NuWave
®
PIC Gold Complete Cookbook
Jumbo Louisiana Shrimp
with Andouille & Grits
Serves: 6
30 jumbo raw shrimp, peeled
and deveined
30 mls extra virgin olive oil
14 grams Creole spice
2 grams salt
3 oz Andouille sausage, small diced
3 oz shallot, minced
3 oz garlic, minced
30 ml paquillo peppers, small diced
½ oz chopped thyme
32 oz shrimp stock or vegetable stock
1 oz butter
5 ml fresh lemon juice
16 oz tomatoes, diced
8 oz uncooked grits
Directions:
1. Cook grits according to
package directions.
2. Add olive oil to large sauté pan and
heat on Medium (135°C).
3. Season shrimp with Creole spice
and salt.
4. Sauté shrimp in pan until they
turn pink.
5. Remove shrimp and set aside.
6. Add Andouille, shallot, garlic,
paquillo peppers and thyme to pan.
7. Sauté for 2 minutes, or until shallots
become soft.
8. Add stock to pan and bring to
simmer.
9. Add butter, shrimp, lemon juice and
tomatoes and cook for additional
2-4 minutes.
10. Serve over grits.
Steamed Mussels in
Tomato & Wine
Serves: 4
1 kilogram mussels
10 oz white wine
1 (14½-oz) can Italian-style
chopped tomatoes
½ stick butter, cut into quarters
4 cloves garlic, roughly chopped
2 oz fresh basil leaves, loosely
packed and roughly chopped
2 shallots, roughly chopped
Directions:
1. Rinse and scrub mussels in
cold water.
2. Fill large stock pot 1½-cm deep with
water and add mussels.
3. Bring covered pot to boil on High
(220°C) for 5-7 minutes, or until
shells open.
4. Drain half cooking liquid and reserve
remaining liquid in pot with mussels.
5. Discard any mussels that
did not open.
6. Add remaining ingredients and
cook on Medium-Low (80°C) for
15 minutes.
7. Serve mussels in large bowl with hot
crusty bread and salad.
Tip: It is not necessary to remove the
entire beard of the mussel, as they
add avor to the cooking stock.
Tip: You can sporadically shake the
pot back and forth to help the
mussels cook.