My own rendition of a recipe by Paula Dean.
Serves 8 as an appetizer or 4 as a main course
Ingredients
1 cup stone-ground grits
seafood base or crab boil
Salt and pepper
1/4 cup butter
1/2 cup heavy cream
1-1/2 cups shredded sharp Cheddar cheese
1/2 cup shredded parmesan cheese
1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large
6 slices bacon, chopped into tiny pieces
2 cups diced tomatoes,
1 tbs. garlic minced
1/4 cup dry white wine
4 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 cup thinly sliced green onions, white and green parts
Method
1. In a medium saucepan, bring 4 cups water to a boil. Add 1 tbsp seafood base or crab boil. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter, heavy cream, and cheese. Keep covered until ready to serve.
2. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp, tomatoes, garlic and white wine to the bacon grease in the skillet and sauté over medium heat just until the shrimp turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice, and green onions. Remove the skillet from the heat.
3. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits and chopped fresh parsley.
Note: If you are serving this as an appetizer, spoon 1/4 cup grits onto a bread or salad plate. Top with 1/4 cup of the shrimp mixture. Garnish with a sprinkling of crisp bacon bits and parsley. Serve immediately.
Wednesday, May 2, 2007
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