Difference between revisions of "Shrimp and Grits"

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  | [[Seafood|Seafood]] | [[Southern cuisine|Southern cuisine]]
 
  | [[Seafood|Seafood]] | [[Southern cuisine|Southern cuisine]]
 
==Description==
 
==Description==
Shrimp and Grits  
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Shrimp and Grits <ref>{{cite book|last=Rombauer, Becker, Becker|first=Irma, Marion, Ethan Espe|title=75th joy of cooking|year=2006|publisher=Simon & Schuster Inc.|isbn=13:978-0-7432-4626-2|pages=350}}</ref> <ref>{{cite book|last=Oliver|first=Jamie Espe|title=Jamie's AMERICA easy twists on great american classics, and more|year=2010|publisher=Michael Joseph / The Penguin Group|isbn=978-1-4013-2360-8|pages=266}}</ref> is a southern U.S. specialty.
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==Ingredients==
 
==Ingredients==
*2-2½ cups shrimp stock (shrimp peels and parts,dried shrimp flakes, mirapoix, peppercorns)
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grits
*3-4 strips thick smoky [[Bacon|bacon]]
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*2 cups medium ground grits, fine cornmeal, or white polenta
*1 lb large [[Shrimp|shrimp]], peeled (use peels to make stock)
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*3 tbsp butter
*1 pint (divided) heavy [[Cream|cream]]
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*1 cup freshly grated Cheddar cheese
*1 recipe coarse grain [[Hominy Grits|hominy grits]], time to complete when Shrimp are ready to serve
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*sea salt & fresh ground black pepper
*[[Butter|butter]]
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*½ [[Onion|onion]], minced
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prawns and sausage
*2-3 cloves [[Garlic|garlic]], minced
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*6 pork sausages
*3-4 [[Scallions|scallions]], sliced, to garnish
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*olive oil
*[[Salt|Salt]], [[Pepper|black pepper]], [[Cayenne|cayenne]], [[Paprika|paprika]], to taste
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*3/4 lb raw shrimp, shells off
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*2 cloves garlic, peeled and minced
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*1/2 tsp smoked paprika
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*pat of butter
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*1 lemon
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*small bunch of fresh italian parsley, finely chopped
  
 
==Procedure==
 
==Procedure==
#Slice the bacon into 1 inch pieces bacon & fry until not too crisp; remove & reserve
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Boil a quart of water in large pan, cook grits (or cornmeal) according to instructions on the pan. Stir constantly to ensure no lumps. When ready, include butter and grated cheese, combine well. Taste to season. Place lid on to keep grits warmed. Place another pan over medium heat to warm. Prepare sausages by taking meat out of skins and create ~3/4 inch balls. Increase heat, add generous dashes of olive oil and cook meatballs for ~4 min, while stirring. Include shrimp, minced garlic and a dash of smoked paprika, cook together for ~2 min. Include butter and cook for another ~2 min, continuously stir. Remove from heat, squeeze lemon over meats. Include chopped parsley and sea salt & ground pepper, stir together. Add a splash of boiling water, stir once more then plate to serve.
#[[Sautéing|Sauté]] onion & garlic in bacon fat until just softened (about 2-3 minutes)
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#Add chilies
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#Lightly season shrimp & add; sauté until ~half cooked – just turning pink, then remove & reserve w/ bacon
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==References==
#Deglaze with sherry
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<References/>
#Add 1 cup (250 ml) cream & bring to boil, reduce
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#Add 1 cup shrimp stock, bring to a high simmer and reduce
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[[Category:North American cuisine]]
#The liquid should thicken; if necessary, add floured butter at this point (beurre manié)
 
#Season with salt, pepper, chili flakes, cayenne, and paprika
 
#Add bacon & shrimp back in & cook gently until shrimp just done
 
#Add lime juice
 
#Serve over grits, garnish with scallions or chives
 
  
 
[[Category:American Recipes|{{PAGENAME}}]]
 
[[Category:American Recipes|{{PAGENAME}}]]
 
[[Category:Bacon Recipes|{{PAGENAME}}]]
 
[[Category:Bacon Recipes|{{PAGENAME}}]]
 
[[Category:Shrimp Recipes|{{PAGENAME}}]]
 
[[Category:Shrimp Recipes|{{PAGENAME}}]]

Revision as of 09:57, 16 June 2012

| Seafood | Southern cuisine

Description

Shrimp and Grits [1] [2] is a southern U.S. specialty.

Ingredients

grits

  • 2 cups medium ground grits, fine cornmeal, or white polenta
  • 3 tbsp butter
  • 1 cup freshly grated Cheddar cheese
  • sea salt & fresh ground black pepper

prawns and sausage

  • 6 pork sausages
  • olive oil
  • 3/4 lb raw shrimp, shells off
  • 2 cloves garlic, peeled and minced
  • 1/2 tsp smoked paprika
  • pat of butter
  • 1 lemon
  • small bunch of fresh italian parsley, finely chopped

Procedure

Boil a quart of water in large pan, cook grits (or cornmeal) according to instructions on the pan. Stir constantly to ensure no lumps. When ready, include butter and grated cheese, combine well. Taste to season. Place lid on to keep grits warmed. Place another pan over medium heat to warm. Prepare sausages by taking meat out of skins and create ~3/4 inch balls. Increase heat, add generous dashes of olive oil and cook meatballs for ~4 min, while stirring. Include shrimp, minced garlic and a dash of smoked paprika, cook together for ~2 min. Include butter and cook for another ~2 min, continuously stir. Remove from heat, squeeze lemon over meats. Include chopped parsley and sea salt & ground pepper, stir together. Add a splash of boiling water, stir once more then plate to serve.


References

  1. Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 350. ISBN 13:978-0-7432-4626-2. 
  2. Oliver, Jamie Espe (2010). Jamie's AMERICA easy twists on great american classics, and more. Michael Joseph / The Penguin Group. pp. 266. ISBN 978-1-4013-2360-8.