Sunday, January 23, 2011

Shrimp and Grits - Adapted from Saveur Magazine

We have enjoyed this dish during our stays in coastal Georgia and thought we would try it. The recipe calls for raw shrimp we we had some frozen, cooked one so we used them.

In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in 1C of grits. Cook, whisking frequently, until grits are tender and creamy. Whisk in 3/4C cheddar cheese, 1/4C Parmesan cheese, 1T butter and season with salt; cover and set aside. Heat 3T olive oil in a 12" skillet. Add 1/4lb. diced bacon and cook, stirring occasionally, until crisp. Transfer bacon to a paper towel to drain and set aside. Reserve cooking fat in skillet. Season 1 lb. shrimp with salt and pepper. Add shrimp to skillet and cook, turning once, until bright pink.Transfer shrimp to the plate with the bacon. Add 4 oz. sliced mushrooms to skillet and cook, stirring occasionally, until tender. Add 2 cloves minced garlic and cook until golden. Add 3/4C chicken stock and deglaze the pan. Cook until broth reduces by half. Return shrimp and bacon to skillet along with 1T fresh lemon juice and Tabasco sauce to taste. Divide grits between 4 bowls; top each with shrimp and its sauce. Garnish each bowl with chopped scallions, and lemon wedges. A delicious, traditional southern recipe and a good use for left over shrimp.



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