INGREDIENTS
30
Louisiana shrimp, jumbo
4 cups
Shrimp stock
1/2 cup
Chervil, fresh sprigs
1 tbsp
Chives, fresh
2 cloves
Garlic
1
Shallot
1 tbsp
Thyme, fresh leaves
2 cups
Tomatoes, canned
1 tsp
Lemon juice, fresh
1
Creole spices
2
Piquillo peppers
1 tsp
Salt
1
Salt
2 tbsp
Olive oil
4 tbsp
Butter
1/2 cup
Mascarpone cheese
1/3 cup
Minced andouille
1 cup
Mcewen's white stone ground organic grits