Shrimp and Grits

Shrimp & Grits
Serves 6

¼ cup yellow onion, diced
¼ cup green bell pepper, diced
¼ cup red bell pepper, diced
1½ tsp. Garlic, chopped
½ tsp. salt
½ tsp black pepper
2½ tsp. tomato paste
¼ cup celery, diced
3 Tbsp. sherry
2 slices bacon
3 Tbsp. white wine
2½ cups chicken stock
1 tsp. Tobasco
3 Tbsp. half & half
1½ tsp. butter
3 tsp olive oil
½ Lb. Shrimp
½ tsp. thyme
1½ tsp. parsley
2 bay leaves
2 Tbsp. corn starch
1/3 cup water

Heat a large heavy bottom pot on medium heat and cook the bacon until most of the fat renders out. Toss in the celery, peppers and onion and cook until the onion turns translucent. Add in the garlic and let cook for another minute.
Add in the tomato paste and cook for 2-3 minutes. Pour in the sherry and white wine and let reduce by half.
Add in the Worcestershire, half & half and chicken stock and bring to a simmer. Add hot sauce, bay leaves, salt and pepper. Let simmer for around 15 minutes
Mix together the corn starch and water in a bowl. Slowly whisk in cornstarch slurry to the shrimp until the desired consistency is reached.
Chop the parsley and thyme. Remove the shrimp mixture from the heat and stir in the herbs and butter.
Serve over the grits.

Cheese Grits
Serves 6

2 cups instant polenta
1½ cups half & half
2 cups chicken stock
1/8 tsp white pepper
1 cup cheddar cheese, shredded
1 tsp salt

In a pot, bring the stock and half and half to a simmer. Slowly whisk in the polenta, stirring constantly to prevent clumping. Add in the cheese, salt, and pepper and stir until the cheese has melted and is completely incorporated into the grits.

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