Tuesday, March 13, 2012

Shrimp and Cheese Grits - Adapted from Saveur

This is a different twist on the famous southern dish. Prepare 1C of grits according to the package directions. In our case this was adding 1C grits to 2C boiling water, reducing the heat and letting them simmer until just cooked. Add 1C grated sharp chedder cheese, 1/4C water and 2 slightly beaten eggs. Stir the mixture until smooth cover and place in a 350 degree oven for about 45 min...until the mixture firms. While the grits are cooking prepare the shrimp. Saute 2 strips of bacon, diced until brown and then remove them from the pan. Add 1/2lb peeled and deveined shrimp to the bacon fat and saute until bright pink. Remove the shrimp and add 8oz. sliced mushrooms and cook until tender. Add 2 cloves minced garlic and cook until golden brown. Deglaze the pan with 1/2C chicken stock and add 4 chopped scallions. Return the shrimp and bacon to the pan. Add lemon juice and Tabasco to taste and spoon over the grits.



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