Grits with Tomatoes and Shrimp |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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If you've never tried grits, this dish is a great introduction. It's easy to make and quite delicious. Makes a great brunch, lunch or supper. Ingredients:
2 cups water |
2 cups milk |
1 tablespoon butter |
2 teaspoons salt |
1 cup grits |
1/4 cup heavy cream |
2 tablespoons freshly grated parmigiano-reggiano cheese |
1 tablespoon butter |
1 medium onion, coarsely chopped |
3 cloves garlic, finely chopped |
1/4 cup white wine |
4 bay leaves |
1 (28 ounce) can whole tomatoes, seeded and chopped,juices reserved |
1 pinch cayenne pepper, to taste |
1/4 cup loosely-packed fresh herb, chopped,oregano,thyme,parsley |
1 tablespoon butter |
1 lb shrimp, shells removed |
salt & freshly ground black pepper |
shaved parmigiano-reggiano cheese (to garnish) |
Directions:
1. Grits: In a saucepan bring to boil the water, milk, butter and salt; add grits and reduce heat to a simmer; cook, stirring frequently, 15-20 minutes or until it is smooth, thick and falls easily from a spoon.
2. Add cream and cheese, stir to combine, cover tightly and set aside if need be.
3. Tomatoes: Meanwhile saute onions and garlic in butter until translucent, 2-3 minutes; add wine and cook until pan is dry, 2-3 minutes; add bay leaves, tomatoes and juice, and cayenne; reduce heat and simmer 10 minutes, until tomatoes have broken down and mixture is slightly thickened.
4. Remove from heat, add herbs and cover; set aside.
5. Shrimp: In a skillet over medium-high heat, saute shrimp with butter, salt and pepper until done.
6. To Serve: Spoon grits into a soup plate, ladle with tomatoes and arrange shrimp over the top; garnish with cheese shavings.
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