Shrimp and Grits
Ingredients
Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 1 red bell pepper (diced)
- 1 cup chopped onion
- 1 tablespoon chopped garlic
- 1 tablespoon minced fresh Italian parsley
- 1 teaspoon minced mint leaves
- 2 tablespoons olive oil
- 1/3 cup dry white wine
- 2 cups whole canned tomatoes (chopped)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon each salt and black pepper
- 3/4 teaspoon Cajun spice
Grits:
- 2 cups water
- 3/4 cup regular grits (not instant)
- 1/4 teaspoon salt
- 6 tablespoons butter
- 1/2 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1-1/2 teaspoon Tabasco sauce or Louisiana pepper sauce
Instructions
Shrimp:
- Saute bell pepper, onions, garlic, parsley and mint in oil until the onions become translucent.
- Stir in the wine, tomatoes, Worcestershire sauce, salt and pepper, and Cajun spice, bringing to a boil.
- Reduce heat, cover and simmer for 15 minutes low heat.
- Stir in the shrimp and cook a few minutes more, or until shrimp curl and become opaque.
- Keep shrimp mixture warm (a one quart crockpot is excellent).
Grits:
- Bring water and salt to a boil; stir in grits.
- Remove pan from heat and rest, covered, for 15 minutes.
- After resting, stir in butter, milk, garlic, white pepper and Tabasco.
- Bring to a boil, then reduce heat to low and cook for about 10 minutes more, whisking and stirring frequently to prevent lumps.
- Serve shrimp over grits.
Notes
From the kitchen of palatablepastime.com
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