s SHRIMP AND GRITS ***
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s SHRIMP AND GRITS ***
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Ingredients
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Instructions *** 11-18-06 pretty good, i used quick grits *** Shrimp for breakfast? Absolutely. The strangeness is immediately offset by the comfort a bowl of hot grits can bestow, particularly under a veil of slightly spicy gravy. This Charleston, South Carolina, specialty is adapted from Hoppin' John's Lowcountry Cooking, by John Martin Taylor, a bona fide genius of regional Southern cuisine. 2 cups water 2 tbsp unsalted butter 1/4 tsp salt 1/2 cup stone-ground grits 2 cups milk Combine water, butter, and salt in a large, heavy-bottomed saucepan and bring to a boil over medium-high heat. Slowly stir in grits and return to a boil. Reduce heat to medium, cooking until most of the water evaporates and the grits are very thick. Using a wooden spoon, stir frequently to prevent the grits from sticking. Add 1/2 cup milk, stirring frequently and simmering the grits until most of the milk has been absorbed, about 10 minutes. Once the milk is absorbed, add another 1/2 cup, stirring frequently. Repeat this process, cooking until the milk is gone and the grits are smooth and creamy. This will take about an hour. Transfer to warmed serving plates and serve piping hot, topped with shrimp. 1 lb large shrimp (21 to 25), peeled and deveined 2 tbsp fresh lemon juice 1/2 tsp salt 1/2 tsp cayenne pepper 3 tbsp bacon drippings 1/4 cup onion, finely chopped 1/4 cup green bell pepper, finely chopped 2 tbsp all-purpose flour 1 1/2 cups hot chicken stock optional: hot sauce Sprinkle the shrimp with the lemon juice, salt, and cayenne and set aside. Heat the bacon grease in a skillet and sauté the onion and pepper over medium heat until wilted, about 8 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour begins to brown, about 2 minutes. Add the shrimp and the hot chicken stock, stirring constantly to dissolve any lumps. Continue cooking the shrimp (turning them over) until they are cooked through, about 3 minutes. (They will look pink.) Serve immediately over grits, passing hot sauce on side. Makes 2 to 4 servings. Exported from Home Cookin 5.4 (www.mountain-software.com) This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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