Mardi Gras Grit Quiche Galette (*my recipe entree for contest coming 7/31/21)

 

Mardi Gras Grit Quiche Galette 

 

Serves:   6 Servings

Ingredients:

(For Galette):

1 1/3 cups cooked creamy grits,

6 eggs cooked partially scrambled,(moist in texture),

1/2 cup whole sour cream,

1 can (6-oz.) tiny shrimp, rinsed & drained,

1/2 cup shredded white cheddar cheese

1/3 cup frozen chopped spinach, thawed & drained,

1/3 cup sun-dried tomatoes in olive oil, drained, julienne,

1 medium shallot, sliced,

1 teaspoon Cajun seasoning,

1 teaspoon ground white pepper,

1 prepared pie crust shell, rolled to 13" round over parchment lined surface,

1 large egg, beaten,

1 tablespoon water,

(For Topping)-

1 1/2 tablespoons olive oil, 

1 1/2 tablespoons unsalted butter, 

6 ounces cooked andouille sausage, cut in 1/4" slices,

3/4 cup red onions, sliced,

3/4 cup green bell pepper, sliced,

1/2 cup watermelon or plain radishes, sliced,

1 pound large raw prawns or Key West pink shrimp, deviened, shelled, tails left on or removed,

2 garlic cloves, minced,

1 teaspoon Cajun seasoning,

1 teaspoon ground white pepper,

Directions:

Heat oven 375 degrees F. In large bowl, mix galette first 10 ingredients folding gently till filling is combined. Place paper with crust round over onto baking pan, spoon to mound filling over crust, fold crust edges up over filling to 2" edge. Whisk beaten egg with water, brush egg wash onto crust edge. Bake galette 25 minutes; till set. Cool 5 minutes, cut into slices.

Meanwhile, prior to last 10 minutes of baking time, prepare topping. Heat oil & butter over medium-high heat in a large skillet. Add topping ingredients, cook for 3 to 4 minutes, or until shrimp is just cooked, tossing as needed. Remove from heat; keep warm.

Assemble & serve to plate a galette slice with generous spoonful of topping alongside. Recipe serves six.