Post by April B. on Feb 17, 2003 12:52:58 GMT -6
Grits with Tomatoes and Shrimp
2 cups milk
3 tablespoons butter
2 teaspoons salt, plus more to taste
1 cup grits
1 medium onion, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup white wine
4 bay leaves
1 28-ounce can whole tomatoes, seeded and coarsely chopped, juices
reserved
Pinch cayenne pepper
16 large shrimp, shells removed
Freshly ground black pepper
1/4 cup heavy cream
2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus a bit
more shaved for garnish
1/4 cup loosely packed fresh herbssuch as parsley, oregano, and
thyme coarsely chopped
1. For the grits: Heat 2 cups water, milk, 1 tablespoon butter, and salt to a gentle boil in a medium saucepan. Sprinkle in the grits.
Reduce the heat to simmer, and cook, stirring often with a wooden spoon, until the mixture is smooth, thick, and falls easily from a spoon, 15 to 20 minutes.
2. Meanwhile, prepare tomatoes: Add 1 tablespoon butter to the skillet.
Sauté onion and garlic until soft and translucent, 2 to 3
minutes.
Pour in white wine, and cook until dry, 2 to 3 minutes. Add bay leaves, and stir in tomatoes and reserved juice. Season with cayenne pepper.
Reduce the heat, and simmer until slightly thickened
and the tomatoes have broken down, about 10 minutes.
3. For the shrimp: Heat the remaining tablespoon butter in a large skillet over medium-high heat to sizzling. Add shrimp, season with salt and black pepper, and sauté to sear on both sides, about 2 minutes per side.
4. When grits are thickened, stir in heavy cream and grated Parmigiano-Reggiano cheese.
Keep covered with a tight-fitting lid until ready to serve. When tomatoes are ready, remove the skillet from the heat, and stir in the chopped herbs.
Cover, and keep warm until shrimp are cooked.
5. To serve, put a heaping spoonful of grits onto a soup plate.
Top with the tomatoes, and arrange the shrimp around the plate.
Garnish with freshly shaved Parmigiano-Reggiano cheese.
;D
2 cups milk
3 tablespoons butter
2 teaspoons salt, plus more to taste
1 cup grits
1 medium onion, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup white wine
4 bay leaves
1 28-ounce can whole tomatoes, seeded and coarsely chopped, juices
reserved
Pinch cayenne pepper
16 large shrimp, shells removed
Freshly ground black pepper
1/4 cup heavy cream
2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus a bit
more shaved for garnish
1/4 cup loosely packed fresh herbssuch as parsley, oregano, and
thyme coarsely chopped
1. For the grits: Heat 2 cups water, milk, 1 tablespoon butter, and salt to a gentle boil in a medium saucepan. Sprinkle in the grits.
Reduce the heat to simmer, and cook, stirring often with a wooden spoon, until the mixture is smooth, thick, and falls easily from a spoon, 15 to 20 minutes.
2. Meanwhile, prepare tomatoes: Add 1 tablespoon butter to the skillet.
Sauté onion and garlic until soft and translucent, 2 to 3
minutes.
Pour in white wine, and cook until dry, 2 to 3 minutes. Add bay leaves, and stir in tomatoes and reserved juice. Season with cayenne pepper.
Reduce the heat, and simmer until slightly thickened
and the tomatoes have broken down, about 10 minutes.
3. For the shrimp: Heat the remaining tablespoon butter in a large skillet over medium-high heat to sizzling. Add shrimp, season with salt and black pepper, and sauté to sear on both sides, about 2 minutes per side.
4. When grits are thickened, stir in heavy cream and grated Parmigiano-Reggiano cheese.
Keep covered with a tight-fitting lid until ready to serve. When tomatoes are ready, remove the skillet from the heat, and stir in the chopped herbs.
Cover, and keep warm until shrimp are cooked.
5. To serve, put a heaping spoonful of grits onto a soup plate.
Top with the tomatoes, and arrange the shrimp around the plate.
Garnish with freshly shaved Parmigiano-Reggiano cheese.
;D
