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In The Near Future - bjcotton - 09-08-2007
Here's one I'm going to make in the near future. Maybe when I get back to cooking again.
* Exported from MasterCook *
Shrimp & Grits with Tomato Cream Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : A List Fish-Shellfish-Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unsalted butter
1 1/2 cups tomatoes -- diced
1/2 cup heavy cream
1/4 cup chicken broth
1/2 cup scallions (green part only) -- chopped
1 tablespoon dry sherry
salt and freshly ground black pepper
1 cup kielbasa -- cut in 1/2" slices
1/4 cup onion -- diced
1/4 cup red bell pepper -- diced
1/4 cup yellow bell pepper -- diced
1 tablespoon garlic -- minced
16 large shrimp, peeled and deveined -- tails left on
2 teaspoons Old Bay Seafood seasoning
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons dry sherry
Saute tomatoes in 1 Tbs butter for the sauce in a small saucepan over medium-high heat. Cook for 2 minutes, then add cream and broth. Reduce heat to medium-low and simmer 5 minutes. Keep sauce warm over very low heat.
Stir in scallions and 1 Tbs sherry. Season with salt and pepper, simmer 3 minutes. Keep sauce warm over very low heat.
Saute kielbasa for the shrimp in 1 Tbs butter in a nonstick skillet over medium heat for 1 minute. Add onion, peppers, and garlic; saute until onion is softened, about 4 minutes.
Season shrimp with Old Bay, cayenne, salt, and pepper, then add to kielbasa. Saute 3 minutes, or until shrimp are fully cooked. Deglaze with 2 Tbs sherry and cook 1 minute, or until sherry evaporates. To serve, divide grits among 4 bowls, then top with shrimp and kielbasa. Serve sauce on the side.
Source:
"CuisineAtHome, Weeknight Menues Vol. II"
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Re: In The Near Future - Roxanne 21 - 09-08-2007
Grits---is that similar to cornmeal??? I can get either white or yellow here---Volume II, huh? Okay---I'm not gonna whine because I am now a grown up--
Re: In The Near Future - pjcooks - 09-08-2007
Pretty much, Roxanne, although the grind is probably different. Remember when polenta became all the rage? I used to see little tiny packages of it on the deli counter or other POS, for $3 or $4, people had no idea. Cornmeal by another name. Versatile stuff, isn't it? By the way, my southern (Georgia) born and bred aunt always served white grits.
PJ
Re: In The Near Future - luvnit - 09-08-2007
I replied to this earlier, but it didn't show up. So forgive me if my reponse shows up twice.
I know people who LOVE grits. I have never had them . I assume they are like polenta only runnier. Am I right?
I would sure give them a try
Re: In The Near Future - MUSICMAKER - 09-08-2007
Quote:
I know people who LOVE grits. I assume they are like polenta only runnier. Am I right?
All the same bird, just a different color!
Re: In The Near Future - Old Bay - 09-08-2007
I "blindfold" an egg (saute by flipping grease over the top--do not turn over) and serve along side grits so the yellow mixes with the grits. Add a little butter--serve with toast for sopping and a sliced tomato. Southern heaven.
Re: In The Near Future - labradors - 09-08-2007
Hmmmmmm...grits with eggs with runny yolk! The only thing missing is just a dash or two of Tabasco. YUM!
Okay. I hadn't bought any grits in a while (they're available in an import store here), but now I know it's time to get some again. So what if I'm a Yankee?
Re: In The Near Future - bjcotton - 09-08-2007
Everything except the tomatoes Bill!
Half-Baked sent me a 5 pound bag of stone ground grits. Grits are not quite as finely ground as cornmeal/polenta. Nobody here likes grits. I like hominy grits too...yum!
Re: In The Near Future - Harborwitch - 09-08-2007
Oooooooh yeah! With some good country sausage, or chicken fried steak!!! We used to like a little Old Bay seasoning and tabasco on them.
Re: In The Near Future - Old Bay - 09-08-2007
Try baking some cooked grits with some chopped roasted poblanos and some jalapeno jack cheese--some kind of deal.