I'd not had this wonderful treat until I moved to Mississippi. This is not a quick and easy after work on Friday meal. More like a s\Saturday evening or day off work meal. It doesn't take long, but is a little more effort than I want to put in after working all day.
Also, it is NOT low carb, low fat, or restricted calorie friendly.
This is truly a splurge meal.
First, The Grits:
Makes 6 servings Hands-on time: 25 min. Total time: 25 min.
- 4 tablespoons butter
- 4 1/2 cups milk (you can sub water or Chicken Broth)
- 2 teaspoons salt
- 1 tbs minced garlic
- 2 cups uncooked quick-cooking grits
- 1 (10-oz.) block sharp white Cheddar cheese, grated
1. Bring 2 Tbsp. butter, next 4 ingredients, and 41/2 cups liquid to a boil in a medium-size Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 to 15 minutes or until thickened. Stir in cheese and remaining 2 Tbsp. butter until melted.
Put that in the oven on 350 while you cook the shrimp.
Now, the shrimp:
- 3 tablespoons unsalted butter
- 1 pound peeled and deveined shrimp
- 3 garlic cloves , finely chopped or minced
- ½ cup chicken stock/broth
- ¾ cup heavy cream
- Dash of Tony Cachere's (more if you want more spice)
- I sometimes add a couple of cubes of cream cheese...just because it makes it that much creamier and i love cream cheese
- Melt butter in a skillet over high heat.
- When it starts foaming, add shrimp. Cook until they start to change from translucent to white. Add garlic, stir for 20 seconds – by now the shrimp should be white (but still raw inside).
- Add Chicken Broth –
- Add cream, salt, Tony's, cream cheese and pepper. Simmer for 1 minutes or until it thickens slightly.
- Adjust salt and pepper (and Tony's) to taste.
- Remove Grits from the oven
- Serve immediately over the grits
You can garnish with Green onions, but my people don't like them so I leave them off.
Oh my GOODNESS!!!!
So yummy!!!!!
Much Love and big Hugs!
K
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