Difference between revisions of "Shrimp and Grits"

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  | [[Seafood|Seafood]] | [[Southern cuisine|Southern cuisine]]
 
  | [[Seafood|Seafood]] | [[Southern cuisine|Southern cuisine]]
 
+
==Description==
 +
Shrimp and Grits
 
==Ingredients==
 
==Ingredients==
 
*2-2½ cups shrimp stock (shrimp peels and parts,dried shrimp flakes, mirapoix, peppercorns)
 
*2-2½ cups shrimp stock (shrimp peels and parts,dried shrimp flakes, mirapoix, peppercorns)

Revision as of 09:42, 16 June 2012

| Seafood | Southern cuisine

Description

Shrimp and Grits

Ingredients

Procedure

  1. Slice the bacon into 1 inch pieces bacon & fry until not too crisp; remove & reserve
  2. Sauté onion & garlic in bacon fat until just softened (about 2-3 minutes)
  3. Add chilies
  4. Lightly season shrimp & add; sauté until ~half cooked – just turning pink, then remove & reserve w/ bacon
  5. Deglaze with sherry
  6. Add 1 cup (250 ml) cream & bring to boil, reduce
  7. Add 1 cup shrimp stock, bring to a high simmer and reduce
  8. The liquid should thicken; if necessary, add floured butter at this point (beurre manié)
  9. Season with salt, pepper, chili flakes, cayenne, and paprika
  10. Add bacon & shrimp back in & cook gently until shrimp just done
  11. Add lime juice
  12. Serve over grits, garnish with scallions or chives