Loading...

Weather Alerts 3 View »

RECIPE # 4458 - LOW COUNTRY SHRIMP & GRITS, March 31, 2010

RECIPE # 4458 - LOW COUNTRY SHRIMP & GRITS, March 31, 2010

CREATED Apr 6, 2010
CHEF RODNEY AMOS / BIG RIVER GRILLE
 
INGREDIENTS
 
Margarine, melted 1 TABLE
Bacon fat,            1 TBL
Shrimp (size) 41/50 thawed 1 /2 cup
Fresh Garlic, minced 1 tsp
Lemon fresh squeezed 2 tbl
Tabasco sauce    1 tsp
Mushrooms   1/2 cup
Green onions, cut  1/4 cup
Bacon bits fresh    1/4 cup
Salt & Pepper to taste
Nut meg, ground a (pinch)
(Note) Toss shrimp in flour
 
PROCEDURE
1. place sauté pan over medium heat
2. Add margarine and bacon fat
3. Add shrimp and sauté for 1minute, turning to evenly color
4. Add minced garlic, Tabasco, lemon juice toss
5. Add mushrooms, green onions, bacon bits, salt & pepper nutmeg toss
    to evenly mix flavors, sauté for one 1 minute
6. Pour over freshly, made grits and serve hot
 
GRITS
 
Water 4 cups
Grits  3 cups
Butter, unsalted 3 TBL
Salt   1/4 tsp
White Pepper 1/4 tsp
Garlic Powder  1/4 tsp
White Cheddar Cheese  (Shredded) 1/2 cup
Parmesan Cheese (Grated) 1/2 cup
 
1. Bring water to a boil, add grits and dry Ingredients
2. Reduce heat to low cook until grits thickened, stirring
   occasionally then add cheeses remove heat and stir.