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Shrimp and Grits with Succotash

Shrimp and Grits with Succotash
Photo by Oxmoor House

Ingredients

  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped celery
  • ¾ cup fresh corn kernels
  • ¾ cup grape tomato halves
  • 2 tablespoons olive oil, divided
  • Salt to taste
  • 24 large raw shrimp, peeled and deveined
  • + 14 more ingredients
    • 1/8 teaspoon Tabasco sauce
    • ¾ cup fresh lima beans
    • ¼ cup (1 ounce) freshly grated Parmesan cheese
    • ½ cup unsalted butter, divided
    • Ground white pepper to taste
    • 4 cups water
    • ¼ cup chopped onion
    • ½ cup diced tasso ham
    • ¼ cup diced shallot
    • 2 tablespoons chopped carrot
    • 1 teaspoon salt
    • 1 cup uncooked stone-ground yellow grits
    • ½ cup water
    • 2 tablespoons white wine

Bring 4 cups water and 1 teaspoon salt to a boil in a medium, heavy saucepan; gradually whisk in grits. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Remove from heat, and add 1/4 cup butter and Parmesan cheese, stirring until cheese melts; cover and keep warm. ...

View full recipe at My Recipes

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