I'm going to make Shrimp Grits tonight, and I have to say it's my favorite meal by far. And the best shrimp and grits I've eaten are at Clemson University's campus restaurant. So good, I had the executive chef send me the recipe so I could make them myself. In my family, we'd say their slap your momma good.
Recipe: Portion size 1-2 people adjust quantity accordingly!
(Add in the following order)
1 oz Olive oil in a pan/ heat until sizzle
1 tsp garlic minced
1 tsp shallots minced
1/4 cup Cajun seasoned Tasso Ham (1/2 inch diced)
1 tsp scallions chopped
1 tbsp diced tomatoes
6-8 shrimp
Sauté until shrimp begins to change color
Deglaze with 1/4 cup sherry
Simmer for 1-2 mins
Add 1/3 cup heavy cream
Simmer the mixture to reduce the sauce
Sauce is ready when it has thickened enough to coat the back of a spoon, and it have a slightly shiny appearance
Also, here's the link to my appearance in the Los Angeles Times:
http://tinyurl.com/268ztn
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2 comments:
That recipe sounds great! I may have to try that one day. Do you have a specific brand of grits you like or does that not matter?
The tinyurl doesn't work.
http://www.calendarlive.com/?track=leftnav-calendarlive
Try that one. As for the grits, use stone ground, or if you want to cheat and still have some flavor, buy polenta.
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