Olenjack's Grille Shrimp and Grits

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by gmt

wfaa.com

Posted on October 20, 2011 at 3:15 PM

 

 
Broth:
1/2 lb.                Thick-Cut Bacon, cut into small dice
3 each              Garlic Cloves, sliced
2 each              Shallots, julienne
 
2 Tbsp             Sherry
3 Tbsp             Tabasco or cayenne sauce
 
2 cup                Shrimp Stock (see recipe below)
2 each              Tomatoes, diced
1/2 tsp                Kosher Salt
1/4 tsp                Black Pepper
 
In a medium sauce pan, render bacon until soft. Add garlic and shallots and sauté until translucent. Deglaze with sherry and Tabasco. Add tomatoes and reduce for 1-2 minutes. Add shrimp stock, salt & pepper and bring to a simmer. Cook for 15 minutes and reserve for the main dish.
 
Shrimp Stock:
When peeling shrimp for the dish, save the shells and use them to make the stock. Place shells in a pot and cover with water. Add 1 onion, chopped into large pieces, and 10-15 whole peppercorns. Simmer for 1 1/2 hours. Strain and let cool. 
 
 
Grits:
1/2 cup               Grits, quick cooking
1 cup                Milk
1 1/4 cup            Half & Half
2 Tbsp             Butter
1 Tbsp             Kosher Salt
1/2 Tbsp            Fresh Ground Black Pepper
1/4 cup               Goat Cheese, soft
 
Boil milk and half & half. Add grits and cook according to package directions. Add butter and stir until melted. Add salt & pepper. If desired, add a small amount of goat cheese or white sharp cheddar cheese.
 
 
 

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