Shrimp with Cheese Grits

Published on: January 30th, 2012

An easy to eat dish that will make you feel all warm and fuzzy inside, we recommend making yourself a large quantity and bringing it out in single servings to the parade route, the Krewe den (for your late-night craft making), or taking the entire dish to your next celebration.

Courtesy of Devie Friedman, cheese grits courtesy of The Plantation Cookbook

Makes 8 servings

1 stick butter
2/3 cup finely chopped shallots
2-3 cloves garlic, finely chopped
4 pounds uncooked large Louisiana shrimp, peeled and deveined
1 cup dry white wine
2 14-ounce cans diced tomatoes, drained
8 ounces prosciutto, cut in strips (optional)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives or green onions
1 tablespoon chopped fresh dill
1 tablespoon Worcestershire sauce
salt, to taste
freshly ground black pepper, to taste
favorite Louisiana hot sauce, to taste
Baked Cheese Grits (recipe follows)

Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic and sauté until tender, about 4 minutes. Add shrimp and sauté 2 minutes. Transfer shrimp to a large bowl with a slotted spoon.

Add white wine to skillet and boil until reduced to a glaze, about 5 minutes. Add drained diced tomatoes and prosciutto (if using). Simmer until slightly thickened, about 4 minutes.

Add remaining ingredients and shrimp. Cook another 2-3 minutes until shrimp are heated through. Season with salt, pepper, and hot sauce. Serve over cheese grits.

Baked Cheese Grits

Makes 8 servings

1 1/2 cups grits
6 cups water
2 1/2 teaspoons salt
1 stick butter
1/4 teaspoon cayenne
3 eggs, beaten
1 pound sharp cheddar cheese, grated, in all
1 tablespoon chopped fresh parsley

Preheat oven to 350°F. Butter a 2 1/2-quart baking dish and set aside. Add grits to boiling salted water, and cook according to package directions. Add butter, cayenne, eggs, and 14 ounces of cheese, mixing well. Pour into baking dish; top with remaining cheese, and bake 1 hour and 15 minutes or until lightly browned and set in the center. Garnish with parsley.

PAIR WITH: Mumm Napa Brut Sparkling

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