Yesterday I was tasked with creating some bomb-ass shrimp and grits without the help of pork. I was cooking for a friend that does seafood, but no other meat. So, I tried and I succeed! Bomb-ass indeed.
Grits:
3 cups of water
2 cups of heavy cream
1 cup of grits
3 tablespoons of butter
salt and pepper to taste
1/2 cup of parmesan cheese (grated, shredded...whatever)
1 cup of chedder cheese (or something similar)
Boil the water and cream and then slowly add the grits...while stirring constantly until they are all in (otherwise you'll get lumps).
Add salt and pepper, reduce heat to low and cook for another 20 minutes or so.
Add butter and cheeses and then keep on warm.
Shrimp:
Peeled, de-veined shrimp
Olive oil
Butter
Minced garlic
Minced onion
Lemon juice
Chicken stock
White wine
Bay leaves
Parsley
Green Onions
Salt and pepper to taste
Saute the onion and garlic in the butter and olive oil until carmelized. Add wine, lemon juice, stock and bay leaves and simmer until reduced (about 15 mins). Add in shrimp and green onions and cook until shrimp are pink...not too long. Toss in a little parsely and make sure it is seasoned just right.
Place the shrimp and ladle a little sauce over a bed of grits.
Bam!
