Shrimp and Grits

Shrimp and grits is a traditional Southern meal.  Oddly enough, a lot of people I know (aka Southerners) have never had it.  It’s really simple to make and this is one of my favorite recipes.  I got this recipe from my dad (who got it from the Times-Picayune newspaper) when he made it one weekend at the camp.  I mistakenly bought small shrimp, use the larger ones and it will be better.  Also, I think it could use a little more sauce, so maybe keep that in mind when measuring out the ingredients for that, otherwise this is fantastic.  Invite me over when you make it 😉

Shrimp and Grits
By Judy Walker, The Times-Picayune
February 25, 2010
Makes 6 servings

Ingredients:
About 4 cups chicken broth, for cooking grits
1 cup quick or instant hominy grits
1 ½  cups grated Jarlsberg cheese (preferred) or Swiss cheese
1 ½  pounds medium-size shrimp with heads, peeled
8 ounces sliced fresh white mushrooms
¾  cup finely chopped green onions
1 clove garlic, minced
3 tablespoons butter, plus butter to grease baking dish
salt and black pepper to taste
½  cup dry white wine

Method:
In a 2-quart saucepan, bring the chicken broth to a boil and add the grits. Cook until grits are thick but still pourable, 5 to 7 minutes. Stir in 1 cup cheese. Remove from heat, and pour mixture into a buttered oval 2-quart casserole dish (about 13 inches by 11 inches by 1 ½  inches); smooth to make uniformly thick. Set aside, or cover and refrigerate until ready to use. (This can be done up to a day ahead; return to room temperature before baking.)

In a large skillet, sauté green onions, mushrooms and garlic in butter over medium-high heat about 2 minutes. Add shrimp, and cook about 4 minutes; leave shrimp slightly undercooked since they’ll cook more in the broiler. Add salt and pepper, then transfer shrimp to a plate, and in same skillet cook wine until it reduces by half, about 2 minutes. Add ½ cup cheese and continue cooking just until cheese melts, 2 to 3 minutes more, stirring constantly.

Meanwhile, preheat broiler or oven to 500 degrees. Spoon shrimp topping evenly over grits, (making sure you don’t transfer all of the liquid with it), and drizzle with sauce. Broil or bake uncovered until top just starts to brown and cheese bubbles, 2 to 10 minutes, depending on whether you’re using a broiler or oven and how far heat element is from food. Serve warm, cut in wedges or slices.

Shrimp and Grits

Shrimp and Grits

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