Saturday, July 17, 2010

Shrimp and Grits

The main course for supper club tonight was Shrimp and Grits. I have made this dish many times and each time it's a little different. That's the great thing about the dish—it invites variations. Tonight I forgot to add bacon (shocker!), but the shrimp mixture tasted delicate and fresh, just the right counterpart to the creamy grits. I used 2 1/2 pounds shrimp, which is enough to serve 10 to 12; adjust the amounts as needed. The shrimp cook quickly, so make this as your guests arrive. Enjoy!

Shrimp and Grits
Medium (30/40 count) shrimp are the perfect size for this recipe.
1/2 cup butter
3 shallots, minced
3 garlic cloves, minced
3/4 cup white wine
3/4 cup chicken stock
2 1/2 lb. medium shrimp
1/4 cup chopped fresh parsley
Creamy Grits

1. Melt butter in a large skillet. Sauté shallots and garlic in melted butter for 5 minutes. Stir in wine, stock, and shrimp. Cook 3 to 5 minutes, just until shrimp turn pink. Stir in parsley, and serve over grits.

Creamy Grits:
2 cups milk
2 cups chicken stock
1 cup stone-ground grits
1/4 cup butter
Salt and pepper to taste

1. Bring milk and stock to a boil in large saucepan. Gradually whisk in grits. Reduce heat to low, and simmer, stirring often, for 30 minutes. Stir in butter until melted. Season with salt and pepper to taste.

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