Cooking On HighCooking On High

Episode 5

Voodoo Shrimp and Grits

Chef Brian Vaccarella - Cooking on High

Brian Vaccarella

Ingredients

Spicy Voodoo Shrimp

  • 2 lbs. uncooked 16/20 shrimp, peeled and deveined
  • 1lb andouille sausage, cut into 1⁄4 inch slices
  • 1⁄2 cup green bell pepper, 1⁄4” dice
  • 
1⁄2 cup red bell pepper, 1⁄4” dice
  • 1⁄2 cup yellow bell pepper, 1⁄4” dice
  • 1 cup onion, 1⁄4” dice
  • 1 Tbsp chopped garlic
  • 1⁄4 tsp cayenne pepper, or to taste
  • 1 lemon, juiced
  • 1⁄4 cup butter
  • 1⁄4 cup all-purpose flour
  • 
1 cup chicken broth
  • 1 Tbsp Worcestershire sauce
  • 1⁄2 tsp cannabis oil

Cheesy Grits

  • 1 cup coarsely ground grits
  • 3 cups water
  • 
2 cups half & half
  • 2 tsp salt
  • 1 cup shredded sharp cheddar cheese
  • 1 tbsp. unsalted butter
  • 1 tsp cannabis butter

Cornbread

  • 1 1⁄2 cups self-rising cornmeal
  • 2/3 cup buttermilk
  • 
1 egg
  • 
1⁄2 tsp salt
  • 2/3 cup canola oil
  • 
1 Tbsp. cannabis butter

INSTRUCTIONS

Spicy Voodoo Shrimp

  1. Heat large sauté pan over medium-high heat until hot.
  2. Add butter and sauté shrimp, diced vegetables, sausage, cayenne, and garlic for about 4min.
  3. Lower heat to medium and add flour being sure to mix well to coat ingredients.
  4. Cook roux for 1-2min, then add chicken broth, lemon juice, and Worcestershire.
  5. Cook on low heat until slightly thickened, about 2-3min, and finish with cannabis oil.

Cheesy Grits

  1. Bring to boil water, salt, and half & half in a small heavy bottomed pot.
  2. When liquid boils add grits and lower heat to low-medium.
  3. Continue cooking grits until liquid is absorbed, stirring frequently.
  4. Next stir in cheese and unsalted butter until creamy.
  5. Finish with cannabis butter before serving.

Cornbread

  1. Combine cornmeal, buttermilk, egg, 1⁄4 cup canola oil, and salt in bowl and mix until well combined.
  2. Heat remaining oil in a cast iron or heavy bottom skillet over medium high heat until just before oil smokes.
  3. Being careful not to splash hot oil, spoon cornmeal mixture into hot pan to form fritters that are about 2.5-3 inches in size or about 2 Tbsp of mixture.
  4. Cook until golden, about 1-2min, and flip cooking for another 1-2min.
  5. Remove from pan a place on paper towel to drain excess oil.
  6. Serve warm with a dollop of cannabis butter
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