SHRIMP AND GRITS
SHRIMP AND GRITS
1 ½ cups milk
¼ cup unsalted butter
1 ½ cups uncooked quick-cooking grits
1 Tbsp unsalted butter
4 garlic cloves, minced
5 shallots, minced
¾ cup dry white wine
½ cup grated Parmesan
2 Tbsp minced fresh chives
1 ½ tsp salt
¼ tsp black pepper
30 unpeeled, jumbo raw shrimp (21/25 count)
⅛ tsp salt
⅛ tsp black pepper
¼ cup extra virgin olive oil, divided
3 garlic cloves, chopped
1 Tbsp minced shallots
1 pint cherry tomatoes, halved
1 Tbsp fresh lemon juice
1 ½ tsp drained capers
¼ ts ground red pepper
dash of hot sauce
3 Tbsp unsalted butter, cubed
1 Tbsp fresh chopped chives
Preheat oven to 350°F.
Bring milk, ¼ cup butter, and 4 cups water to a boil in an ovenproof Dutch oven over med-high heat. Whisk in grits; bring mixture to a boil, whisking occasionally. Cover and bake 45 minutes or until grits are creamy, whisking every 15 minutes.
Meanwhile, melt 1 Tbsp butter in a large skillet over medium heat. Add 4 garlic cloves and 3 shallots and and sauté 3 ½ minutes or until shallots are translucent.
Add wine, stirring to losen particles from bottom of skillet.
Cook, stirring often, 4 minutes or until liquid is reduced by two-thirds; fold into hot cooked grits.
Stir in cheese and next 3 ingredients.
Prepare Shrimp Sauce:
Peel shrimp, devein if desired. Sprinkle shrimp with ⅛ tsp each salt and pepper.
Cook shrimp, in 2 batches, in 2 Tbsp hot oil in a large skillet over med-high heat 2 minutes on each side or just until shrimp turns pink. Remove shrimp from skillet.
Sauté 3 garlic cloves and 1 Tbsp minced shallots in remaining 2 Tbsp hot oil in skillet over med-high heat 1 minute.
Add tomatoes and next 4 ingredients.
Cook, stirring often, 5 to 7 minutes or until tomatoes begin to break apart. Remove from heat. Stir in shrimp and 2 Tbsp butter.
Serve with chives.
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