Welcome to the Home of Adluh Flour, where quality products have been milled since 1900. Located in the Historic Congaree Vista, our blinking neon sign has become a cultural icon for the City of Columbia. We invite you to explore the traditions of Allen Brothers Milling Company and learn more about the products we proudly produce.

Jumbo Louisiana Shrimp with Andouille and Grits
  2 tablespoons Extra Virgin Olive Oil
  30 Jumbo Shrimp
  as needed to season Creole Spice
  as needed Salt
  6 tablespoons Andouille small-diced
  1 tablespoon Shallot minced
  1 tablespoon Garlic minced
  2 tablespoons Paquillo Peppers small-diced
  1 tablespoon Thyme chopped
  30 oz Shrimp Stock
  2 tablespoons Butter
  1 teaspoon Fresh Lemon Juice
  2 cups Tomatoes diced
  1 tablespoon Chives chopped
  prepared Adluh Stone-ground White Grits
  1/2 cup Chervil picked fresh

1. Heat large pan over medium heat; add olive oil. Season shrimp with Creole spice and salt; sauté until they start to brown but are not cooked all the way through. Remove shrimp; hold on side. 2. Add Andouille, shallot, garlic, paquillo peppers and thyme to pan; sauté until aromatic. Add shrimp stock; bring to low simmer. Stir in butter; reduce until thickened. Add shrimp back in; cook through. Finish with lemon juice, diced tomatoes and chives. 3. Per serving: Place 4 T. grits (generous) in middle of large bowl. Arrange 5 shrimp in middle so they stand up (tails facing in); spoon sauce around to fill negative space. Garnish with fresh chervil. Yield: 6 servings

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