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Cook in Style: Chef Andy Bacigalupo has a passion for cooking and it shows

By Mary Gajda Chef Andy Bacigalupo has a recipe for success when it comes to life and food. Bacigalupo serves as the culinary arts instructor at Windover High School in Midland, but when he’s not teaching culinary arts, he is out earning culinary feathers in his cap. Bacigalupo has received an assortment of awards and achievements including being named National Educator of the Year for secondary education by the Food Service Educators Network International. He’s also been seen on the “Dr. Oz” television show and was of 60 ACF chefs selected by the national ACF office to participate in former first lady Michelle Obama’s rollout of the Chefs Move to Schools initiative at the White House. Shrimp and Grits 1 cup coarse grits 3 cups water 2 tsp. salt 2 cups heavy cream 2 pounds uncooked shrimp Cayenne pepper TT 1 lemon, juiced 1 pound andouille sausage 5 slices bacon 1 green and red pepper, chopped 1 cup onions, chopped 1 tsp. minced garlic .25 cup butter .25 cup flour 1 cup chicken broth 1 cup heavy cream 1 tbsp. Worcestershire 1 cup shredded Cheddar cheese  
  • Boil water, grits and salt in a covered saucepan. Stir in heavy cream and simmer 15-20 minutes.
  • Sprinkle shrimp with salt and cayenne; drizzle with lemon juice.
  • Place andouille slices in skillet over medium heat; brown sausage 5 -8 minutes. Remove from heat.
  • Brown bacon, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels and crumble.
  • Cook and stir peppers, onion and garlic in the drippings.
  • Stir shrimp and cooked vegetables into andouille sausage.
  • Melt butter in a saucepan; stir in flour to make a smooth paste. Reduce heat, stirring constantly for 8 minutes.
  • Pour butter-flour mixture into the skillet with andouille sausage, shrimp and vegetables. Place the skillet over medium heat and pour in broth, bacon and Worcestershire, stirring about 8 minutes.
  • Mix sharp cheddar cheese into grits until melted and creamy. Serve shrimp mixture over grits.
  FUN FACT Fun fact: To peel or not to peel? Peeling potatoes and apples can significantly reduce their nutrient content, so leave the skins on.

By Mary Gajda

Chef Andy Bacigalupo has a recipe for success when it comes to life and food. Bacigalupo serves as the culinary arts instructor at Windover High School in Midland, but when he’s not teaching culinary arts, he is out earning culinary feathers in his cap.

Bacigalupo has received an assortment of awards and achievements including being named National Educator of the Year for secondary education by the Food Service Educators Network International. He’s also been seen on the “Dr. Oz” television show and was of 60 ACF chefs selected by the national ACF office to participate in former first lady Michelle Obama’s rollout of the Chefs Move to Schools initiative at the White House.

Shrimp and Grits

1 cup coarse grits

3 cups water

2 tsp. salt

2 cups heavy cream

2 pounds uncooked shrimp

Cayenne pepper TT

1 lemon, juiced

1 pound andouille sausage

5 slices bacon

1 green and red pepper, chopped

1 cup onions, chopped

1 tsp. minced garlic

.25 cup butter

.25 cup flour

1 cup chicken broth

1 cup heavy cream

1 tbsp. Worcestershire

1 cup shredded Cheddar cheese

 

  • Boil water, grits and salt in a covered saucepan. Stir in heavy cream and simmer 15-20 minutes.
  • Sprinkle shrimp with salt and cayenne; drizzle with lemon juice.
  • Place andouille slices in skillet over medium heat; brown sausage 5 -8 minutes. Remove from heat.
  • Brown bacon, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels and crumble.
  • Cook and stir peppers, onion and garlic in the drippings.
  • Stir shrimp and cooked vegetables into andouille sausage.
  • Melt butter in a saucepan; stir in flour to make a smooth paste. Reduce heat, stirring constantly for 8 minutes.
  • Pour butter-flour mixture into the skillet with andouille sausage, shrimp and vegetables. Place the skillet over medium heat and pour in broth, bacon and Worcestershire, stirring about 8 minutes.
  • Mix sharp cheddar cheese into grits until melted and creamy. Serve shrimp mixture over grits.

 

FUN FACT

Fun fact: To peel or not to peel? Peeling potatoes and apples can significantly reduce their nutrient content, so leave the skins on.

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