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Question: for Shrimp and Grits. Do you have one?


Answers: for Shrimp and Grits. Do you have one?

Shrimp and Grits
Makes 6 servings
About 4 cups chicken broth, for cooking grits
1 cup quick or instant hominy grits
1 1/2 cups grated Jarlsberg cheese (preferred) or Swiss cheese, divided*
1 1/2 pounds medium-size shrimp with heads, peeled
8 ounces sliced fresh white mushrooms
3/4 cup finely chopped green onions
1 clove garlic, minced
3 tablespoons butter, plus butter to grease baking dish
1/2 cup dry white wine
In a 2-quart saucepan, cook grits, substituting chicken broth for water; follow directions for cooking one cup grits in the cheese grits recipe on package. Once grits are thick but still pourable, stir in 1 cup cheese. Remove from heat, and pour mixture into a buttered oval 2-quart casserole dish (about 13 inches by 11 inches by 1 1/2 inches); smooth to make uniformly thick. Set aside, or cover and refrigerate until ready to use. (This can be done up to a day ahead; return to room temperature before baking.)
In a large skillet, saute green onions, mushrooms and garlic in butter over medium-high heat about 2 minutes. Add shrimp, and cook about 4 minutes; leave shrimp slightly undercooked since they'll cook more in the broiler. Transfer shrimp to a plate, and in same skillet cook wine until it reduces by half, about 2 minutes. Add 1/2 cup cheese and continue cooking just until cheese melts, 2 to 3 minutes more, stirring constantly.
Meanwhile, preheat broiler or preheat oven to 500 degrees. Spoon shrimp topping evenly over grits and drizzle with sauce. Broil or bake uncovered until top just starts to brown and cheese bubbles, 2 to 10 minutes, depending on whether you're using a broiler or oven and how far heat element is from food. Serve warm, cut in wedges or slices.


nfd?

http://www.foodnetwork.com/food/recipes/...

Copy and paste i found this one on Google looks ok other wise go on google and there are loads . Hope this helps.

yes follow the chef's recipe.

No, just clean shrimp and season with fresh garlic and salt pepper and butter. Then make grits and place over grits.

Shrimp and Grits

1 1/2 pounds medium shrimp, peeled, halved lengthwise, and deveined if you wish
Juice of 1 lemon
Tabasco or other hot pepper sauce
1 1/2 teaspoons salt or more to taste
1 1/2 cups stone-ground grits, not instant or quick-cooking
6 thick slices bacon, chopped
1 small onion, finely chopped
1/4 cup finely chopped green bell pepper
1 garlic clove, minced
1/2 cup thinly sliced scallions
2 tablespoons unbleached all-purpose flour
1 cup chicken stock
1 to 2 tablespoons unsalted butter
1 cup (about 1/4 pound) grated medium to sharp Cheddar cheese
Tabasco or other hot pepper sauce

Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Let sit while you begin the grits and gravy.
Make the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil.
Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end.
While the grits simmer, get the gravy under way. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sauteing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits.

When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.

Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.
Serves about 4.............

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Hope you enjoy....

INGREDIENTS
4 1/2 cups water
1/2 cup cream
1 3/4 cups hominy grits
6 ounces processed cheese, cubed
1 tablespoon olive oil
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 Vidalia onions, thinly sliced
1 clove garlic, minced
1 1/2 pounds fresh shrimp, peeled and deveined
salt and ground black pepper to taste
1 dash hot pepper sauce (optional)

DIRECTIONS
Combine the water and cream in a saucepan over medium heat. Bring to a boil, and stir in the grits. When the grits start to thicken, stir in the processed cheese, and simmer, stirring occasionally until grits are thick and ready to eat, about 10 minutes.
While you are waiting on the grits, heat the olive oil in a large skillet over medium-high heat. Saute the green and red peppers with the onion and garlic. When the grits are almost done, add the shrimp to the saute mixture, and cook for about 5 more minutes, or just until the shrimp is cooked through. Season with salt and pepper to taste.
Serve the cheese grits with a generous helping of the shrimp saute over them. Add a dash of hot pepper sauce for heat if you like.





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