Sunday, June 3, 2012

Recipe: Shrimp and Grits

3 cups water
1 cup whole milk
2 tablespoons butter
1/2 cup grits
1/4 cup grated Cheddar cheese
2 tablespoons heavy cream

1 tablespoon pecan oil
1 medium tomato
1 clove garlic, chopped
1/4 cup mushrooms, chopped
1/4 cup bell pepper, chopped
1 pound medium shrimp, peeled and deveined
1/4 cup white wine
2 teaspoons finely chopped fresh parsley leaves

In a saucepan, over medium heat, add the water, milk, butter and salt. Bring to a boil. Slowly stir in the grits. Reduce the heat to medium low and continue to cook for about 1 hour or until the grits and tender and creamy, stirring every 10 minutes to prevent the grits from sticking. Remove from the heat and stir in the cheese and heavy cream. Season with more salt if needed. Set aside and keep warm.
Puree the tomato in a food processor or with a hand blender. In a saute pan, over medium heat, heat the oil. Add the garlic, bell pepper and mushrooms and saute for 30 seconds, then add tomato puree and wine and let cook for about 2-3 minutes. Season the shrimp with salt, then add to pan and saute for 2 minutes. Reduce the heat to medium low and add in the butter. Remove from the heat and stir in 2 teaspoons of the parsley. To serve, spoon the grits in the center of a shallow bowl and spoon the shrimp mixture over the grits. Garnish with parsley. 

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