Shrimp and Grits
Serves 4
INGREDIENTS
Grits
2 cups cream
4 tablespoons butter
2 cups water
1 cup quick cooking grits
Salt and pepper, to taste
Shrimp
4 tablespoons butter
½ medium onion, diced fine
1 shallot, minced
2 cloves garlic, minced
2 tablespoons all purpose flour
½ lb tasso ham, cut into small dice
4 cups low-sodium beef stock
1 cup sliced shitake or button mushrooms
1 ½ lbs medium shrimp (31-40 per pound), peeled and deveined, if necessary
Salt and pepper to taste
Scallions – chopped for garnish
PREPARATION
To prepare the grits: In a heavy bottomed saucepan, combine the cream, butter and water and bring to a rolling boil. Slowly add the grits, whisking constantly to prevent lumps. Reduce the heat and simmer, stirring frequently, about 5 minutes until thickened. Season grits with salt and pepper. Set aside while preparing the shrimp.
To prepare the shrimp: Melt the butter in a large pan over medium-low heat. Add onions, shallot and garlic. Saute 6-8 minutes until soft and translucent, but not browned. Add flour and tasso ham and cook stirring constantly for about 3 minutes. Slowly stir in beef stock and bring to a boil. Reduce to a simmer and cook about 10 minutes, until the sauce is thickened and slightly reduced. Add mushrooms and shrimp, stirring occasionally, about 3 minutes just until the shrimp is cooked through. Season to taste with salt and pepper.
Serve: Divide the cooked grits among 4 serving plates and top with the shrimp mixture. Garnish with chopped scallions and serve immediately.
Source: RockyTopHospitalityGroup