Wednesday, September 7, 2011

A Southern Classic - Shrimp and Grits


I have had this recipe in the back of my mind for quite a while now...so long that I had to dig through a few of my Cuisine at Home cookbooks to find it and I'm glad I remembered it. This is one of those recipes that if you judge it by name, it really does not sound appealing - Shrimp and Grits; the shrimp part sounds okay but the grits part makes me think of a southern breakfast and how does that tie in with shrimp? As it turns out the grits part of this dinner is like the creamy polenta part of an Italian dinner. They both just work. This recipe had one more element to help put it over the top - a tomato cream sauce. The grits were smooth and creamy, the shrimp mixture hot and spicy, and the tomato cream sauce brought an element of richness and a little bit of cooling contrast to the spice in the shrimp.

Definitely a keeper!

Gerry and I agree:


Shrimp and Grits with Tomato Cream Sauce

For the Grits:
1 cup white or yellow grits
Salt and pepper to taste
4 teaspoons unsalted butter, divided

For the Sauce:
1 tablespoon unsalted butter
1 1/2 cups tomato, diced
1/2 cup heavy cream
1/4 cup chicken broth
1/2 cup scallions, chopped (green part only)
1 tablespoon white wine
salt and pepper to taste

For the Shrimp:
1 tablespoon unsalted butter
1 cup kielbasa, cut into 1/2-inch thick slices
1/4 cup onion, diced
1/4 cup red bell pepper, diced
1/4 cup yellow pepper, diced
1 tablespoon garlic, minced
16 large shrimp, peeled and deveined (tails left on)
2 teaspoons Old Bay seasoning
1/2 teaspoon each cayenne, kosher salt and black pepper
2 tablespoons white wine

For the Grits:
Prepare grits according to package directions (use equal parts milk and water for the liquid). Season and keep warm.


For the Sauce:
Saute tomatoes in 1 tablespoon butter in a small saucepan over medium-high heat. Cook for 2 minutes, then add cream and broth. Reduce heat to medium-low and simmer 5 minutes.

Stir in scallions and tablespoon of wine. Season with salt and pepper, simmer 3 minutes. Keep sauce warm over very low heat.


For the Shrimp:
Saute kielbasa in tablespoon butter in a nonstick skillet over medium heat for 1 minute. Add onion, peppers, and garlic; saute until onion is softened, about 4 minutes.

Season shrimp with Old Bay, cayenne, salt, and pepper, then add to keilbasa. Saute 3 minutes, or until shrimp are fully cooked. Deglaze with white wine and cook 1 minute, or until wine evaporates.

To serve, divide grits among 4 bowls, top each serving with a teaspoon of butter. Top each bowl of grits with the shrimp and kielbasa mixture and spoon a little of the cream sauce over all.


This recipe slightly altered from Cuisine at Home, Weeknight Menus.

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