Thursday, October 22, 2009

Shrimp and grits


Back on July 17, I posted an excellent recipe for shrimp and grits with chorizo. The other day I made shrimp and grits without the chorizo. It was so good I'm sharing it again.

Shrimp and grits (serves 2)
10 oz. shrimp, peeled and deveined
2 1/2 cups chicken stock
1/4 cup clam broth
1 tbsp tomato paste
1 cup medium grind cornmeal
1 tbsp olive oil
1 tbsp butter
2 scallions, green and white parts cut into 1/2" pieces
1 large clove garlic, minced
lemon juice to taste
chopped parsley to garnish


Keep the shrimp in the fridge until ready to cook.

Add the stock, clam broth and tomato paste and bring to a boil. Whisk in the grits and adjust heat so that the mix simmers gently. Cook, stirring often, for 10-15 minutes until the corn meal is no longer crunchy. It can remain somewhat al dente.

After the grits have been cooking for 10 minutes, heat the oil and butter in a medium saute pan over medium heat until the butter is melted. Add the scallions and garlic and saute for 1 minute. Add the shrimp and cook, turning once until just barely cooked through, about 4 minutes total.

Stir the shrimp mixture into the grits, mount with 1 or 2 tbsp butter, drizzle with lemon juice, garnish with parsley and serve in heated bowls.

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