Here is a family heirloom recipe from my mother's side that originated from my great-grandmother. It is a Southern dish of shrimp and grits that is rich and creamy and can not be beat.
The List of Ingredients:
2 cups water
1 14.5 oz can of chicken broth
1 can of skim evaporated milk
1/4 teaspoon salt
1/4 tsp of pepper
1 cup of grits (you should not use quick cooking grits)
3/4 cup finely sliced yellow or white cheddar cheese
1/4 cup of parmesan
2 tablespoons butter
1/2 teaspoon Tabasco
1 lb. peeled and de-veined large size shrimp
1/4 cup of all-purpose flour
1/2 cup of diced sallions or green onions
3 cloves of peeled and minced garlic cloves
1/2 cup of chicken broth
2 tbsps . freshly squeezed lemon juice
1/4 teaspoon Tobasco
4 lemon wedges (1 ripe lemon)
To Prepare The Shrimp and Grits:
Turn the stove to high heat and bring the water, evaporated milk and chicken broth to a rolling boil. Pour in the grits gradually, stirring by using a whisk. Lower the high temperature to low and simmer for roughly 10 mins and grits turn thick. Stir every now and then to avoid lumps. Add in the salt and pepper, cheeses, 2 tablespoons butter, and 1/2 teaspoon Tabasco. Cover up with a lid to keep warm.
Season shrimp with some more salt and pepper. Coat the shrimp in a shallow pan of flour. Saute the green onions in olive oil for roughly 5 mins and soft. Add in the garlic cloves and seasoned and floured shrimp to the skillet. Cook for roughly 3 min, til the shrimp are a rich brown and thoroughly cooked. Add the remainder of your ingredients with the exception of the lemon wedges. Saute approximately 3 more min, mixing as it cooks. Remove the shrimp and scallions from heat.
Scoop the cooked grits onto four plates and fluff a little with a fork. And then, add the shrimp and cooked scallions on top of the grits. Serve with lemon wedges on the side and a crusty loaf of bread to help absorb the spiciness of this traditional meal.
The List of Ingredients:
2 cups water
1 14.5 oz can of chicken broth
1 can of skim evaporated milk
1/4 teaspoon salt
1/4 tsp of pepper
1 cup of grits (you should not use quick cooking grits)
3/4 cup finely sliced yellow or white cheddar cheese
1/4 cup of parmesan
2 tablespoons butter
1/2 teaspoon Tabasco
1 lb. peeled and de-veined large size shrimp
1/4 cup of all-purpose flour
1/2 cup of diced sallions or green onions
3 cloves of peeled and minced garlic cloves
1/2 cup of chicken broth
2 tbsps . freshly squeezed lemon juice
1/4 teaspoon Tobasco
4 lemon wedges (1 ripe lemon)
To Prepare The Shrimp and Grits:
Turn the stove to high heat and bring the water, evaporated milk and chicken broth to a rolling boil. Pour in the grits gradually, stirring by using a whisk. Lower the high temperature to low and simmer for roughly 10 mins and grits turn thick. Stir every now and then to avoid lumps. Add in the salt and pepper, cheeses, 2 tablespoons butter, and 1/2 teaspoon Tabasco. Cover up with a lid to keep warm.
Season shrimp with some more salt and pepper. Coat the shrimp in a shallow pan of flour. Saute the green onions in olive oil for roughly 5 mins and soft. Add in the garlic cloves and seasoned and floured shrimp to the skillet. Cook for roughly 3 min, til the shrimp are a rich brown and thoroughly cooked. Add the remainder of your ingredients with the exception of the lemon wedges. Saute approximately 3 more min, mixing as it cooks. Remove the shrimp and scallions from heat.
Scoop the cooked grits onto four plates and fluff a little with a fork. And then, add the shrimp and cooked scallions on top of the grits. Serve with lemon wedges on the side and a crusty loaf of bread to help absorb the spiciness of this traditional meal.
About the Author:
For more family soul food recipes, whip up hearty ozark pudding chock full of apples.
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