Michelle's Lowcountry Shrimp and Grits

Ingredients

  • 2 cups uncooked white coarse-ground grits
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • ¼ cup unsalted butter
  • 1 pound unpeeled, medium-size raw shrimp (2 8/31 count)
  • 4 thick hickory-smoked bacon slices, diced
  • 6 tablespoons unsalted butter
  • 1 medium-size Vidalia onion, diced
  • + 11 more ingredients
    • ½ poblano pepper, diced
    • 3 garlic cloves, minced
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground white pepper
    • ¼ teaspoon ground red pepper
    • 1 tablespoon all-purpose flour
    • ½ cup chicken broth
    • ¼ cup Madeira
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon chopped fresh parsley
    • 1 green onion, chopped

1. Prepare Grits: Bring 7 cups water to a boil in a 4-qt. saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour or until tender. Fold in cheese and 1/4 cup butter. ...

View full recipe at SpringPad

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