Shrimp & Grits

Shrimp & Grits

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Kitchen On George

Shrimp and Grits

(yield 2 servings)

4 Cups                         Grits

10ea                 Shrimp (peeled & deveined)

2 tsp.               Parsley, Chopped

2 tsp.               Olive Oil, Extra Virgin

2 Tbsp.                        Butter Sauce

 

Grits

(Yield 4 Cups, two servings)

2 Cups             ½ & ½

½ Cup             White Corn Meal

2 Tbsp.                        Parmesan Cheese

½ Cup             Goat Cheese

To Taste          Salt and Pepper

 

In a heavy bottom sauce pan bring ½ & ½ to a simmer.  Add grits and stir continuously  over medium heat until thickened (approximately 10 min).  Turn off heat and add parmesan and goat cheese,  Stir until well combined.  Adjust seasoning with salt and pepper.

 

Butter Sauce

(Yield 1 ½ Cups)

½ each             Shallot, thinly sliced

¼ Cup             White Wine

2 Tbsp.                        White Vinegar

4 Tbsp.                        Heavy Cream

½ Cup             Butter, cubed

 

Place Shallot, white wine, and vinegar in a heavy bottom sauce pot and reduce by half.  Next add heavy cream to sauce pot and reduce over medium low heat again by half.  Slowly add butter to reduced cream whisking continuously.  Makes sure first batch of butter is completely incorporated before adding more butter.  Remove from heat and strain. 

 

Shrimp

10 each                        Shrimp, peeled and deveined

2 Tbsp.                        Vegetable Oil

To taste           Salt & Pepper

 

In a sauté pan heat vegetable oil, add shrimp and season with salt and pepper, and cook through. Remove shrimp from pan and blot excess oil from shrimp on a paper towel.

 

Assembly:

  1.  Divide Grits into two bowls.
  2. Place 5 Shrimp on top of grits.
  3. Drizzle shrimp with olive oil and butter sauce.
  4. Garnish with chopped parsley

 

 

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