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Long Beach Shrimp & Grits
Grits 1 small box
Water 2 cups
Butter ¼ cup
Make grit recipe according to box. Pour hot grits into a greased cake pan 9 X 12. Let cool in fridge till firm and easy to cut. These cakes can be colored with puree spinach and red bell peppers to make them holiday colored if you like. Place grit cakes(cold) on heated skillet and brown in butter on both sides till warm inside
Oil 2 tbspn
Garlic 4 oz
WASI Shrimp 8 oz
Portabella Mushrooms 4 oz
Pancetta 4 oz
Italian Seasoning 1 tspn
Wine 2 oz
Cream 8oz
Parmesan 2 oz
Tomato chopped 2 oz
Green Onion chopped 1 oz
Heat oil in saute pan. Add garlic and lightly brown. Add shrimp, mushrooms and pancetta. Deglaze with wine and add Italian seasoning and cream. Let reduce and add parmesan. Ladle over grit cake in a bowl. Garnish with fresh chopped tomato and green onion.
Grits 1 small box
Water 2 cups
Butter ¼ cup
Make grit recipe according to box. Pour hot grits into a greased cake pan 9 X 12. Let cool in fridge till firm and easy to cut. These cakes can be colored with puree spinach and red bell peppers to make them holiday colored if you like. Place grit cakes(cold) on heated skillet and brown in butter on both sides till warm inside
Oil 2 tbspn
Garlic 4 oz
WASI Shrimp 8 oz
Portabella Mushrooms 4 oz
Pancetta 4 oz
Italian Seasoning 1 tspn
Wine 2 oz
Cream 8oz
Parmesan 2 oz
Tomato chopped 2 oz
Green Onion chopped 1 oz
Heat oil in saute pan. Add garlic and lightly brown. Add shrimp, mushrooms and pancetta. Deglaze with wine and add Italian seasoning and cream. Let reduce and add parmesan. Ladle over grit cake in a bowl. Garnish with fresh chopped tomato and green onion.
