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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
Directions:
1. Ingredients
2. Grits
3. •1cupyellow grits (not instant)
4. •1cupgrated sharp white cheddar
5. •1tablespoonunsalted butter
6. •1jalapeño, seeded, diced
7. •1/4cupheavy cream
8. •Kosher salt, freshly ground pepper
9. Shrimp
10. •1/2cup1/3 cubes tasso, andouille sausage, or bacon
11. •1tablespoonvegetable oil (optional)
12. •3garlic cloves, sliced
13. •2tablespoons(1/4 stick) butter, divided
14. •16large shrimp (about 1 pound), peeled, deveined
15. •1/4cup(or more) beer
16. •1/4cuplow-salt chicken stock
17. •4large eggs
18. •1tablespoonchopped fresh tarragon
19. Preparation
20. Grits
21. Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.
22. Shrimp
23. Meanwhile, heat a large heavy skillet over medium heat. Add tasso; sauté until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and 1 tablespoon butter; stir until butter melts. Add shrimp. When garlic begins to brown, add beer and chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.
24. Read More /recipes/2011/09/shrimp-and-grits#ixzz1Z5ZW1jCz
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