Quote:
Originally Posted by goodgal
I would love your recipe for shrimp & grits. I have no idea how to prevent grits from setting up other than to add water but then the taste is affected.
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Here is the recipe:
3 cups stone ground grits ~ 1/3 cup chopped pickled jalapeno pepper
1 Tbsp salt ~ 1 1/2 tsp red pepper flakes
1 Tbsp unsalted butter ~ 1 Tbsp olive oil
2 cups heavy cream ~ 1 lb large shrimp
2 cups grated white cheddar ~ 1/8 tsp Old Bay seasoning
In a large saucepan, bring 6 cups of water to a boil. Add salt and grits and whisk for 1 minute. Turn down flame and continue to whisk occasionally for the first 5 minutes so the grits won't stick to the pot. Cover pot and simmer for 25 minutes. Add butter, cook for 5 minutes more, and remove from heat.
While grits are cooking, in a medium saucepan, combine cream, cheddar,jalapenos, and red pepper flakes. Simmer, stirring occasionally until cheese melts, about 10 minutes. Remove from heat, cover and keep warm.
In a large skillet, heat olive oil and add shrimp. Saute until just done, 3-5 minutes. Sprinkle with Old Bay seasoning.
Divide grits among 8 serving bowls. Top each with 2-3 shrimp, then ladle on cheese mixture.
As you can see, nothing gets mixed into the grits until the meal is done. I can't figure out how to keep the grits at the right consistency for a buffet!
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Grits help?
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