Location: Sacramento, California

I am a retired lawyer and administrative law judge, aged but active, with a variety of interests.

Wednesday, October 20, 2004

"Shrimp and Grits" Recipe

Shrimp And Grits

Cheese Grits

1 cup Quaker Quick Grits
4 tablespoons Unsalted Butter
3/4 cup Extra Sharp Cheddar (White)
1/2 cup Grated Parmesan Cheese
1 teaspoon Cayenne Pepper
1 1/2 tablespoon Paprika
Tabasco Sauce
Salt & Pepper to taste

Cook grits according to instructions on package.

As grits are finishing, whisk in butter, cheddar, Parmesan cheese, cayenne, paprika and Tabasco Sauce.


2 cups Chopped Smoked Bacon
3 tablespoons Olive Oil
1 1/2 lb. 20-30 CT Shrimp
Salt & Black Pepper
3 teaspoons Mince garlic
3 cups Sliced White Mushrooms
3 tablespoons White wine
2 tablespoons lemon Juice
2 cups Sliced Scallions

Cook bacon 'til it begins to brown, remove from heat. Strain and reserve bacon grease and bacon bits.

Heat large skillet until very hot, add olive oil and 2 tablespoons of Bacon fat. As oil begins to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper (this will season shrimp in particular, but the rest of the dish as well). Stir until shrimp begin to turn pink all over (let pan return to original hot temperature). Stir in minced garlic and bacon bits (be careful not to burn the garlic). Toss in mushrooms and coat with oil briefly. Add lemon juice and wine, stir for 30 seconds or so until everything is well coated and incorporated. Assuming that this is ready to be served, toss in sliced scallions and stir for about 20 seconds (if these hold too long before serving) They will begin to turn brown and lose all of their crunch).

Serve over the aforementioned, patiently waiting, cheese grits. Enjoy, burp, reminisce about those fine meals at City Grocery.

This should serve 3 or 4 depending on how hungry everyone is.

Recipe courtesy of Chef John Currence, City Grocery, Oxford, MS.


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