Monday, June 3, 2013

Shrimp and Grits

from my peeps

Shrimp and Grits
Cook time 20 mins Total time 20 mins

Author: Lisa B.
Recipe type: Seafood
Serves: 4

1 pound shrimp, peeled and deveined
4 tablespoons (1/2 stick) unsalted butter
¼ cup vegetable oil
2 tablespoons Worcestershire sauce
½ teaspoon salt
2 cloves garlic, crushed
2- ⅓ cups whole milk, divided
2 tablespoons unsalted butter, divided
⅓ cup coarse polenta, or corn grits
Kosher salt and freshly ground black pepper
½ cup grated Parmesan
For the shrimp:
Preheat oven to 400 degrees.
Combine all ingredients except the shrimp in an 8 x 8 x 2 inch casserole dish.
Place dish in the oven just until the butter melts, about 5-10 minutes.
Add shrimp and toss to coat shrimp with the butter mixture.
Return dish to the oven and bake just until shrimp turn pink and opaque, about 10 minutes.
Serve shrimp over grits.       
For the Grits:
In a medium saucepan, combine 2 cups of milk and 1 tablespoon butter. Bring the mixture to a boil over medium-high heat.
Reduce heat to low and add polenta. Simmer until polenta is creamy and liquid is absorbed – about 30 minutes – whisking constantly to keep the mixture lump-free.
Stir in remaining milk and butter. Remove from heat and stir in Parmesan cheese.
Season with salt and pepper to taste.

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