Shrimp and Grits Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Grits:
2 cups chicken stock
1/2 cup stone ground grits
1/4 cup milk
1/2 cup cheddar cheese; grated
salt and white pepper
Shrimp:
2 pounds large shrimp, peeled and deveined
1 large onion, diced small
1 green bell pepper, diced small
1 stalk celery, diced small
1 garlic clove, chopped fine
2 tablespoons olive oil
2 tablespoons all purpose flour
1 can crushed tomatoes
1/2 cup chicken broth
1 teaspoon Tabasco sauce
2 teaspoons salt
2 teaspoons black pepper, ground
1 bunch scallions, chopped
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Directions: |
Directions:Grits
Place 2 cups of chicken stock in a pot, lightly season with salt and white pepper and bring it to a boil. Whisk in the grits and sir often. Cook for twenty minutes over low heat. Add the milk and cheese and stir to incorporate. Season to taste and reserve
Shrimp
Peel and clean the shrimp. Place a large pan on the stove and turn heat to medium high. Once pan is hot, add your olive oil. Now add the onions, pepper, celery and garlic. Cook for two minutes to soften vegetables, then turn heat down to medium and cook for five minutes. Add flour and stir into the vegetables, cook for a minute and add the diced tomatoes and chicken broth. Cook for five minutes, add the Tabasco, salt and black pepper. Stir the shrimp into the gravy and cook until the shrimp turn pink. Place a 1/2 cup of reserved grits in a warm bowl, top with shrimp and gravy and the chopped scallions. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: This was a trendy dish for a while, and is always good. This is the classic version used by Cakebread Wineries.
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