The Penalty Box

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Adventures in Foodland - Shrimp and grits

March 20, 2014 at 09:40 PM | categories: Culinary Capers | View Comments

Here's a two-fer, since I haven't posted in a while. I had some leftover cornmeal from a cornbread experiment that went rather poorly (pro tip, burning cornbread is bad). Baking and me don't get along so well. What's one to do with cornmeal that doesn't involve cornbread? Grits! There were some shrimp that had to be used as well so I went southern for this meal. Admittedly I didn't go full out southern and deep fry the shrimp, but butter was used!

Shrimp and grits

Ingredients:

  • 20 medium shrimp
  • Butter
  • 1 cup of cornmeal
  • 3 cups chicken broth
  • 1 cup milk
  • 1/2 cup parmesan cheese, grated
  • Olive oil
  • 1/4 tsp cayenne pepper
  • Salt, pepper
  • 3 medium tomatoes
  • 1/2 cup sliced mushrooms
  • 2 tbsp flour
  • Salt, pepper

Directions:

  1. Toss shrimp with 1 tbsp olive oil, salt, pepper, cayenne pepper.
  2. Dice tomatoes.
  3. Heat 2 tbsp butter over medium high heat.
  4. When it stops bubbling, sear shrimp on both sides, a couple minutes each side. Don't crowd the pan, do it in batches if you need to.
  5. Bring broth and milk to boil. Don't cover, milk tends to boil over and make a mess.
  6. Once boiling, add cornmeal. Stir constantly.
  7. Set shrimp aside when done.
  8. When the cornmeal has absorbed most of the liquid, add two tbsp butter and the parmesan cheese. Keep stirring.
  9. Add another tbsp of butter to the pan. Brown mushrooms.
  10. Add tomatoes. Cook them down, let the liquid reduce a bit. Salt and pepper to taste.
  11. Add flour, mix to thicken the gravy. If it gets too thick, add some water or chicken broth.
  12. Add shrimp to bring to temperature.
  13. Put grits down first, arrange shrimp on top. Pour some tomato gravy on top of that. Garnish with some minced parsley.

Probably not something you want to eat all of the time, because of the butter (and cheese), but hey, fat is flavour. Happy eatings.

May the food be with you.

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