Friday, April 29, 2011

Shrimp and Cheese Grits

I am telling you these shrimp and cheese grits are the best thing you will ever put in your mouth.... the sauce is perfect for dunking warm crusty bread in. melts in your mouth!!!! are you hungry yet?

Shrimp and Cheese Grits
Props to my momma for this recipe!!! 


For the Shrimp: 
1 lb. peeled and deveined shrimp
1/2 stick of butter
Beurre Blanc Sauce (recipe below) 
1 tablespoon of minced garlic
1/2 cup of tequila 
1/4 cup of Louisiana Hot Sauce

For the Beurre Blanc Sauce:
1/4 cup of dry white wine
1/4 cup of white wine vinegar
2 tablespoons minced shallots
1 tablespoon cold water
1/2 stick of butter

For the Cheese Grits: 
1/2 cup of white grits (uncooked) 
3 cups water
2/4 teaspoon of salt
1/2 lb. (small jar) of Old English Cheese
1 teaspoon of seasoned salt
1/2 teaspoon of Worcestershire sauce
2 eggs well beaten
1 4 oz. can of chopped green chiles
paprika or cayenne pepper

Cheese Grits- 
1. Bring water to a boil. Add grits and salt. Cook over low heat for about five minutes, stirring occasionally. Add butter and cheese. Stir until melted. Add seasoned salt and Worcestershire sauce. Fold in eggs. Add chiles. 
2. Pour into a buttered 1 1/2 quart baking dish. Bake 1 hour at 350 degrees. 

Beurre Blanc Sauce- 
3. Combine the white wine, white wine vinegar, and shallots in a pan. Simmer until reduced by half for about 8 minutes. 
4. Remove from heat and stir in cold water. Return to heat and whisk in butter a little at a time. Sauce must not get too hot or it will separate. 

5. Heat pan, add butter, garlic, and shrimp. Cook until just pink. 
6. Remove from pan. 
7. Put tequila, Louisiana Hot Sauce, and Beurre Blanc sauce in pan and heat through. Stir in sauteed shrimp. 

8. Serve shrimp over the cheese grits with warm crusty bread for dipping!!! 

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