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Shrimp and Grits - 1
Ingredients:
FOR THE GRITS:
12 cups chicken broth
4-1/2 cups stone ground white grits
1 cup heavy cream
salt and pepper
FOR THE GRAVY:
4 tablespoon butter
1/2 cup sliced tasso, cut into 1 inch strips
1/2 cup flour
4 cups chicken broth
salt and pepper
SHRIMP:
1/2 pound smoked chorizo, sliced
1 tablespoon olive oil
2 pounds deveined shrimp
1-1/2 cups chicken broth
1 tablespoon chopped parsley
Instructions:
Bring broth to a boil. Slowly stir in grits. Reduce heat. Cook 20-25
minutes stirring frequently. Add cream and cook another 10 minutes.
Salt and pepper to taste. For the gravy, melt butter in heavy saucepan
on low heat. Add tasso and brown for 1 minute. Add flour to make a
roux. Cook until nutty. Turn up heat to medium and add 2 cups of broth.
Stir until smooth. Add 2 cups broth and thicken into a gravy. Reduce
heat and cook 15 minutes more. Salt and pepper to taste. To prepare
the shrimp, heat olive oil in heavy fry pan. Add sliced chorizo. Sauté
2 minutes. Add shrimp and cook for 1 minute. Add 1 cup broth to deglaze.
Add gravy and parsley. Bring to boil and simmer 1 minute. Add last
of broth if necessary to thin gravy. Divide grits into 8 bowls and
spoon shrimp mixture over the top. |
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