Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Shrimp And Grits - 1

none

FOR THE GRITS:
12 cups chicken broth
4 1/2 cups stone ground white grits
1 cup heavy cream
salt and pepper
FOR THE GRAVY:
4 tablespoons butter
1/2 cup sliced tasso, cut into 1 inch strip
1/2 cup flour
4 cups chicken broth
salt and pepper
SHRIMP:
1/2 pound smoked chorizo, sliced
1 tablespoon olive oil
2 pounds deveined shrimp
1 1/2 cups chicken broth
1 tablespoon chopped parsley

Bring broth to a boil. Slowly stir in grits. Reduce heat. Cook 20-25 minutes stirring frequently. Add cream and cook another 10 minutes. Salt and pepper to taste. For the gravy, melt butter in heavy saucepan on low heat. Add tasso and brown for 1 minute. Add flour to make a roux. Cook until nutty. Turn up heat to medium and add 2 cups of broth. Stir until smooth. Add 2 cups broth and thicken into a gravy. Reduce heat and cook 15 minutes more. Salt and pepper to taste. To prepare the shrimp, heat olive oil in heavy fry pan. Add sliced chorizo. Sauté 2 minutes. Add shrimp and cook for 1 minute. Add 1 cup broth to deglaze. Add gravy and parsley. Bring to boil and simmer 1 minute. Add last of broth if necessary to thin gravy. Divide grits into 8 bowls and spoon shrimp mixture over the top. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster