Wednesday, October 21, 2009

Wednesday: Shrimp and Grits & Broccoli

Shrimp and Grits

recipe courtesy of Relish Mag

1½ cups water
1½ cups 2% reduced-fat milk
¾ cup stone-ground grits
¾ cup shredded sharp Cheddar cheese
3 tablespoons grated Parmigiano Reggiano cheese
1/4 teaspoon salt
Coarsely ground black pepper
1/8 teaspoon Tabasco sauce

1 pound shrimp, peeled and deveined
6 bacon slices, chopped
2 cups thickly sliced button mushrooms
½ cup beer
1 cup chopped green onions
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 to 2 dashes Tabasco sauce
Coarsely ground black pepper
2 tablespoons chopped fresh parsley
1. To prepare grits, bring water and milk to a boil over high heat. Add grits; cook according to package directions. Remove from heat. Stir in remaining ingredients. If grits become to thick, add 1/4 to 1/3 cup milk. Keep warm in a double boiler.
2. To prepare shrimp, heat a large skillet over medium-high heat. Add bacon; sauté until almost crisp. Remove from skillet, reserving pan drippings. Add shrimp and mushrooms to pan drippings; sauté until shrimp is light pink, about 4 minutes.
3. Add beer, green onions and garlic. Cook 2 minutes. Add lemon juice, Tabasco, pepper and parsley.
4. Divide grits among 4 plates. Spoon shrimp mixture on top; sprinkle with crumbled bacon. Serves 4.

"Wild About Shrimp," Oct. 2009.

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