Shrimp and Grits
Source of Recipe
Penzey's
Recipe Introduction
Prep time 2025 minutes
Cooking time 2-10 minutes
Serves 6-8
List of Ingredients
4 c chicken broth
1 c grits (stone ground if available)
1/4 tsp garlic powder
1/8 tsp cayenne pepper
2 1/2 c grated Jarlsberg cheese (or swiss)
1 Tbs butter
1 1/2 lbs shrimp, med sized with heads ( 1 lb deheaded and peeled)
1 c green onion, finely sliced
8 oz mushroom, sliced
4 cloves garlic, minced
1/4 c white wine Worcestershire
1 tsp Old Bay
1/2 c dry white wine
Recipe
In a large saucepan, bring the chicken broth to a boil. Add the grits, garlic pwder and cayenne pepper. REduce heat to medium low and simmer coveed, until thickened, about 12-14 minutes. Once grits are thick, but still pourable, stir in about 1 3/4 c of the cheese. Remove from heat and pour mixture into a greased, large oval casserole dish (9 x 13). Smooth to make uniformly thick. Set aside or cover and refrigerate until ready to use, return to room temperture before baking by warming in a 250 degree oven about 15 minutes. In a large skillet, melt the butter and saute the green onions, mushrooms and garlic. Add the white wine Worcestershire and Old Bay, then add the shrimp and cook about 4 minutes. Leave the shrimp slightly undercooked as they will cook more under the broiler. Transfewr the shrimp mixture to a bowl and in the same skillet cook the wine until reduced by half. Add the remaining cheese and continue cooking just until cheese melts, 2-3 minutes more, stirring constantly.
Pre heat broiler or preheat oven to 500 degrees. Spoon shrimp mixture evenly over grits and rizzle with the reduced wine sauce. Broil or bake until top just starts browning and cheese bubbles, 2-10 minutes depending on if you are using the oven or broiler.
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