Detroit's Rattlesnake Club hosts Brunch with Santa

Santa Claus is holding off on the cookies and milk for now. Instead, Jolly St. Nick will be going upscale for brunch at the Rattlesnake Club located along the Detroit riverfront. Families are welcome to join Santa Sunday, December 13 from 11 a.m. to 1 p.m.
There will also be great photo opportunities with Santa, as well as giveaways for the kids. The menu
includes breakfast breads and fruit, plated items, impressive desserts and a coffee display. Non-alcoholic drinks are included.

Reservations are by ticket purchase only.
Click here to purchase tickets

Rattlesnake Executive Chef Chris Franz offers his recipe for
Shrimp & Andouille over White Cheddar & Sweet Potato Grits
Serves 6

For the White Cheddar & Sweet Potato Grits:
3                   Large sweet potatoes, peeled & diced
2 tbsp          Olive oil
6 cups         Divided whole milk
1 tsp            Salt
1 1/2 cups  Quick cooking grits
8 tbsp          Butter
1 cup           Sharp white cheddar cheese, grated
Freshly ground black pepper, to taste

1. Heat oven to 375°F.

2. Toss sweet potatoes with olive oil, salt & pepper. Spread into a single layer on a rimmed baking sheet lined with a silicone mat or parchment paper. Roast for 20 minutes or until golden brown, stirring after about 10 minutes. Remove from oven and set aside.

3. In a large sauce pan bring 6 cups of milk to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. Cook for 7-8 minutes until grits thicken. Cover and turn heat to low until ready to serve.

4. When ready to serve, stir grits and add more milk if needed. Combine with butter and cheese. Gently stir in sweet potatoes. Taste and season with salt and pepper.

For the Shrimp & Andouille:
2 lbs.                   Medium shrimp, peeled and deveined
2 tsp + 2 tbsp    Cajun seasoning
1 tbsp                  Vegetable oil
8 ounces            Andouille sausage, sliced on the bias
8 tbsp                  Divided unsalted butter
1 cup                   Yellow onion, chopped
1/2 cup                Red sweet pepper, chopped
2 cloves              Garlic, minced
1 1/2 cups          Chicken broth, or canned, low-sodium chicken stock
2 tbsp                  Green onions, chopped
2 tbsp                  Fresh parsley, chopped

1.  Season the shrimp with 2 teaspoons Cajun seasoning. Heat the oil in a large sauté pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate.

2.  Add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat 2 tablespoons of the butter.

3.  Add the yellow onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Cajun seasoning to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.

4.  Stir in the remaining butter, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly.

5.  Stir well and season to taste with salt and pepper. Serve immediately over grits.

6.  Top with a poached egg and garnish with more parsley and green onions, if desired.


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