Monday, October 18, 2010

Shrimp and Grits

Photo courtesy of the Cooking Corner.
     I love shrimp, there's no other way to say it. When I catch the food shows on TV and they are doing shrimp, I'm always there. After watching a few southern cooking episodes on TV, I decided to try Shrimp and Grits. It's a bit more southern than what we usually do here in the Midwest, but as long as you're cooking with cheese and shrimp, I figured it should be good.
    OK, I'm not practiced enough at deep southern cooking, so the grits weren't quite as creamy as I expected, but their flavor with the cheese was very good. The shrimp and sauce are to die for. Just remember the shrimp and garlic cook quick. 
    If I practice enough, I will get the grits creamy. Here's to trying and great tastes.

Shrimp and Grits
1/2 lb. frozen shrimp
2 T. Cajun seasoning
1 T. paprika
1 T. Italian seasoning
kosher salt
cracked black pepper

2 cups water
2 chicken bouillon cubes
2 T. butter or margarine
1 cup quick grits (Quaker)
1 T. tomato paste
3/4 cup heavy cream
3-1/2 oz. extra sharp Cheddar

2 T. butter
1 T. minced garlic
3 T. flour
1 cup chicken stock
1/2 cup heavy cream
1 T. Worcestershire sauce
1/2 t. hot sauce

  Thaw shrimp. In small bowl mix Cajun seasoning, paprika and Italian seasoning and salt and pepper. Sprinkle spices over shrimp and stir to coat well. Set aside.

  Make grits. In medium saucepan bring water, bouillon and butter to boil. Slowly add grits, stirring well. Cook, stirring 5 minutes. Add tomato paste and cream. Stir well. While whisking, add cheese and continue to stir for another 3 minutes until grits become creamy.

  In large pan melt 2 T. butter. Add garlic and cook a minute and then add shrimp and cook just until done (about 3 minutes). Remove shrimp and set aside.

  To make the sauce, to the drippings from shrimp add flour and stir constantly, cooking 10 minutes until tan color. Slowly add stock and heavy cream. Whisk for a couple of minutes and then add Worcestershire and hot sauce
To serve -  Place grits on plate and top with shrimp. Ladle sauce over top.

Note: This is not really for the beginner because you have to juggle three things at once.

Serves 6.
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