Shrimp and grit recipe 1 Ingredients: For the shrimp: 1 lb large raw shrimp, peeled and deveined 1 tablespoon Cajun seasoning 1 1/2 teaspoons paprika 1 1/2 teaspoons Italian seasoning Freshly ground black pepper to taste. For the grits: 1 cup chicken broth 1 tablespoon butter 1/2 cup quick-cooking grits 1 1/2 teaspoons tomato paste 1/2 cup heavy cream 2 ounces sharp cheddar cheese, shredded. For the sauce: 1 tablespoon butter 1 clove garlic, finely minced 4 teaspoons flour 1/2 cup chicken stock 1/4 cup heavy cream 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce 1 slice cooked country ham, dicedchopped fresh parsley, optional Preparation: Combine in a small bowl the shrimp, Cajun seasoning, paprika, Italian seasoning, and the pepper. Toss until the shrimp are well coated. Set aside. Add the chicken broth and 1 tablespoon butter into a heavy saucepan. Bring the mixture to a full boil. Slowly add in the grits, and whisk constantly, cooking over medium-low heat for 5 minutes. Add the tomato paste, the cream, and the cheddar cheese. Continue to cook and whisk for 2-3 more minutes, until grits become very creamy and thick. Cover and set aside. In a large skillet, melt 1 tablespoon of butter over medium heat. Pour in the spiced shrimp and sear for about 2-3 minutes, or until they are just done. Add the garlic and cook, stirring, for about 30 seconds. Remove the shrimp from the pan to a clean bowl and set aside. Return the pan to the stove. Add the flour to the drippings, stirring to make a roux. Cook the roux for 10 minutes until medium tan in color. Slowly whisk in the chicken stock and the cream. Cook for 2 minutes, and then add the Worcestershire sauce and hot sauce, and country ham. To serve, place the shrimp on a bed of the hot grits, and top with the sauce. Scatter parsley over the top if desired.
Posted on: Wed, 14 Aug 2013 00:12:34 +0000
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