Grits and shrimp recipe:
With shrimp, cooked grits, and bacon and tomatoes.
Ingredients:
- Two to three slices bacon.
- Grits, for four to six people.
- One to one and a half lb shrimp.
- One small onion, finely minced.
- One can (14.5 oz.) crushed tomatoes with juice.
- Half a tea-spoon ground cayene pepper, or to taste.
Instructions:
Cook two to three slices bacon until done but still tender, set aside. Prepare grits per directions, adding small finely minced onion before starting cooking time, rinse shrimp, when grits are almost done, cut shrimp into 1/2s, crumble up bacon and throw both into grits. Resume cooking until grits are done. Add mashed tomatoes (juice and all) and hot pepper. You can serve this with scrambled eggs and hash browns.
Recipe #2
Grits and shrimp recipe with coconut curry sauce:
Scrumptious shrimp and grits with a flavourful cocoonut curry sauce. A flavourful and attractive dish.
Ingredients:
- One cups fast grits.
- Two and three fourth cups water.
- A fourth tea-spoon salt.
- Two table-spoons butter.
Coconut Curry Sauce:
- One small can (8.5 oz.) cream of coconut (sweet, such as Coco Lopez),
about two thirds cup.
- A fourth cup fresh lime juice, about one medium lime.
- Two tea-spoons curry powder.
- A dash cayene pepper.
- Half a tea-spoon salt.
Shrimp and Remaining Ingredients:
- One table-spoon olive oil.
- One and a half lb extra large shrimp, tail on.
- one package (ten oz.) frozen spinach.
- Two table-spoons heavy cream or whipping cream.
paprika, optional.
PREPARATION:
Cook grits with water and salt, following package instruction. Add a some more water if necessary. Stir butter in to the hot grits. Keep hot while preparing sauce and shrimp. Put all sauce ingredients in a mixer; blend until smooth and well mixed.
Put about one table-spoon of the sauce into another bowl with one table-spoon olive oil; take shrimp by tails and dip to coat with a some sauce.
On each serving, arrange about a fourth of the spinach. Top with a large scoop of the hot grits, then arrange shrimp on and around the grits. Spoon a small amount of cocoonut sauce over each portion. Sprinkle lightly with paprika, if preferred. Serves four.
Submitted by: Sally
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