Tuesday, November 13, 2012

Shrimp and Grits

I was flipping through Everyday Food magazine the other day and came across a delicious looking recipe for shrimp and grits. Believe it or not I have never had grits before, and the recipe seemed simple enough so I decided to try it. The result was a quick dish with lots of flavor and spice. The chipotle in adobo sauce has a delicious almost fruity flavor. With some steamed collard greens on the side, this dinner was quickly devoured at my house :)

(recipe from EVERYDAY FOOD Nov 2012)

3/4 cup quick-cooking grits
1/2 cup shredded cheddar (2 ounces)
3 tbsp unsalted butter, divided
1 bunch scallions, thinly sliced
1 chipotle in adobo sauce, seeded and chopped, plus 1 tbsp sauce
1/2 cup chicken broth
1 pound  frozen large shrimp (31 to 35), thawed, peeled and deveined (tails left on)
1/4 cup lime juice (from 2 limes)

1. In a medium pot, cook grits according to package instructions. Stir in cheddar and season with salt.

2. Meanwhile, in a large skillet, melt 1 tbsp butter over medium. Add scallions and chipotle and sauce; cook, stirring, until scallions are tender, 4 minutes. Add broth and bring to a simmer. Add shrimp and cook until opaque throughout, 3 minutes. Stir in lime juice and remaining 2 tbsp butter* and cook until sauce is slightly thickened, about 2 minutes. **Season with salt. Top grits with shrimp and sauce.

Notes - *the only changes I made to the above recipe was to add 2 tbsp flour to thicken up the sauce (after adding the last 2 tbsp butter), and ** I also added about 2 tsp sugar to the sauce when seasoning with salt.

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