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Shrimp: Tennessee Shrimp and Grits

Source of Recipe


From "The Glory of Southern Cooking"



List of Ingredients



• -- For the Grits --
  
• 4 cups water
  
• ½ tsp salt
  
• 1 cup regular grits
  
• 6 ounces Cheddar cheese, grated
  
• 3 Tbsp butter.
  
• .
  
• -- For the Shrimp --
  
• 1 pound fresh medium shrimp
  
• 2 cups water
  
• 4 Tbsp butter
  
• 1 large onion, chopped
  
• ½ green bell pepper, seeded and chopped
  
• 2 cloves garlic, minced
  
• 1 cup diced ripe fresh tomatoes
  
• ½ tsp dried thyme, crumbled
  
• 1 Tbsp all-purpose flour
  
• 1 Tbsp tomato paste
  
• ½ cup heavy cream
  
• 2 tsp Worcestershire sauce
  
• Salt and freshly ground black pepper, to taste
  
• Tabasco sauce, to taste
  
• 2 Tbsp chopped fresh parsley leaves
  






Instructions



1. Make the grits:
   Combine the water and salt in a heavy saucepan and bring to a boil. Gradually add the grits, stirring; reduce the heat to low, cover and cook until the liquid has been absorbed, 15 to 25 minutes, stirring occasionally. Remove the pan from the heat; add the cheese and butter, and stir until melted. Keep warm.
   
   
2. Make the shrimp:
   Meanwhile, peel and devein the shrimp; combine the shells and water in a saucepan, and reserve the shrimp. Bring the water to a boil, reduce the heat slightly, cook until the liquid is reduced by half, and strain the stock into a bowl.
   
   
3. In a large skillet, melt the butter over moderate heat; add the onion, bell pepper and garlic and cook, stirring, until softened, about 3 minutes. Add the tomatoes and thyme and cook about 3 minutes longer. Sprinkle the flour over the top and stir well. Add the reserved shrimp and cook, stirring, until they turn pink, about 2 minutes.
   
   
4. Add ½ cup of the stock; cook 3 minutes longer. Add the tomato paste, and stir well. Add the cream, Worcestershire, salt and pepper, Tabasco, and, if necessary, a little more stock to make a sauce that easily coats the shrimp. Heat well.
   
   
5. To serve, spoon a mound of grits in the center of each serving plate, spoon shrimp around the grits, and sprinkle parsley over the top.
   
   Makes 4 servings.