Tuesday, January 10, 2012
Wintery Scenes with Glowing Sunrises and an Awesome Shrimp and Grits Recipe
In trying to mix things up a bit, this is what we had for dinner. It was a hit!
Creole Spice Shrimp and Cheese Grits
via: Katria Runs for Food blog
2 Tablespoons of butter
1 garlic clove, minced
1 tablespoon chopped fresh thyme
1 cup milk
1/2 cup of sour cream
1 cup water, and additional may be needed to thin grits.
1 cup quick cooking grits
1/4 cup EACH of cheddar, parmesan, gruyere cheeses.
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup butter, divided
2 cloves garlic, minced
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red onion
1 teaspoon chopped fresh thyme
2 teaspoons creole or cajun seasoning
1-1/5 pounds large shrimp, peeled and deveined (about 64 shrimp)
8 ounces dry white wine*
1/2 cup fresh lemon juice
1/2 cup finely chopped tomato
1 tablespoon chopped fresh parsley
Garnishes: julienned prosciutto, crumbled cooked bacon, chopped fresh chives
Melt 2 tablespoons butter in a large saucepan. Add garlic and 1 tablespoon thyme; sauté 1 minute. Add milk and 1 cup water. Bring to a boil; whisk in grits. Reduce heat to lowest setting; cook 10 minutes or until done, stirring occasionally. Add cheeses and sour cream. Season with salt and pepper. Keep warm. If they set too firmly when ready to serve with shrimp, add water or milk to thin and reconstitute.
Melt 2 tablespoons butter in a large skillet. Add garlic, celery, bell pepper, onions, thyme, cajun seasoning; sauté 30 seconds. Add shrimp, and cook 7 minutes. Remove shrimp and veggies from skillet.
Add wine, stirring to loosen browned bits. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time. Stir in lemon juice, tomato, and parsley. Cook 3-5 minutes. Return shrimp and veggies to pan. Stir to mix with butter tomato sauce. Serve over grits. Garnish, if desired.
* If you would rather not use the wine, use broth or lemon juice.