If you intresting in sport steroids you find place where you can find information about steroids Also we can help you win nandrolone decanoate here link for it nandrolone decanoate cycle it realy nice product , also here information about steroids and all nandrolone decanoate products We can recommend this product Deca Durabolin here link for it buy Deca Durabolin cycle it realy nice product , also here information about steroids and all Deca Durabolin products We find nice website where you can find many fresh dj mp3 , and other nice music Download mp3 it realy nice page , you can like it on faceboke , listen music online or download tru torrent or website we can recommend it!
Capt. Tommy Thompson's Saltwater Angler's Guides

Yet ANOTHER Shrimp and Grits Recipe!

by on Oct.29, 2017, under Recipes and Food

June_17_SK-3

If you want to start an argument about southern seafood, just mention “shrimp and grits”. Yes, while there are differing points of view on hushpuppies (sweet or savory; with or without onions; with guava jelly or not) and coatings for fried fish (flour or corn meal), none seem to be more argued about than the “proper” way of preparing and presenting shrimp and grits.

I’m set in my ways, and until recently and I’ve prepared my shrimp and grits per the recipe in my 2013 Sportsman’s Kitchen column, but without the cheese. Personally, I’ve always thought the concept of cheese grits was brought south by carpetbaggers who didn’t appreciate grits, white or yellow, in their natural state. But that’s neither here nor there. The bottom line is that I’m always willing to expand my horizons and try a different version of a recipe.

Here’s a new and more aromatic twist on an old standard. The addition of small tomatoes and a cubanelle pepper make it an attractive and tasty offering at your next seafood dinner.

And yes, I like it with the cheese!

 

Shrimp and Grits 2.0

 

June_17_SK-1

1-1/2 pounds, medium shrimp, peeled and deveined (Peel them yourself and reserve the shells)

1- bay leaf

1-tsp. dry tarragon

1-clove garlic, crushed

1-cup white grits

8-oz. grated extra sharp cheddar cheese

Hot sauce (Tabasco or Cholula)

1/2-stick unsalted butter

1-medium cubanelle pepper, seeded and chopped

1-large shallot, minced

1/4-pound cherry or grape tomatoes, halved

2-scallions, thinly sliced

2-strips crisp bacon, chopped

 

First, make a shrimp stock by bringing the reserved shrimp shells, the garlic, bay leaf, tarragon and two cups of water to a boil, then reducing heat to a simmer for about 20 minutes. Strain out the solids and boil the remaining liquid, reducing it to about a half-cup. Set aside.

In a saucepan, bring 4 cups of salted water to a boil, then reduce to a simmer. Add the grits slowly, stirring until well mixed. Simmer, covered, for about 20 minutes. When done, add the cheese and mix thoroughly. Add salt, ground black pepper and hot sauce, to taste.

While the grits are cooking, sauté the shrimp in the butter, taking care not to overcook. Set aside.

Over medium heat, cook the shallot, scallions and cubanelle pepper in the shrimp stock until soft.

To serve, spoon the grits into individual bowls and top with the shrimp and the vegetable mix. Garnish with the chopped bacon.

(Serves 4)

:, , , , ,
No comments for this entry yet...

Leave a Reply

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!