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Shrimp and Grits

Shrimp and Grits

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Published by LUV/Harlequin/reads
Shrimp and Grits
Shrimp and Grits

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Published by: LUV/Harlequin/reads on Mar 06, 2014
Copyright:Attribution Non-commercial


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Shrimp and Grits
11 cup(s) yellow grits (not instant)21 cup(s) sharp white cheddar grated 31 tablespoon(s) unsalted butter 41 whole(s) jalapeno peppers seeded, diced51/4 cup(s) heavy cream1 pinch(s) salt and ground pepper to taste!1/2 cup(s) tasso, andouille, or bacon cubed 1/3"#1 tablespoon(s) vegetable oil optional$3 clove(s) garlic sliced1%2 tablespoon(s) butter divided111 pound(s) large shrimp peeled, deveined 121/4 cup(s) beer or more&&& 131/4 cup(s) low salt chic'en stoc'144 whole(s) large eggs151 tablespoon(s) resh tarragon chopped
1*rits+ ring 3 cups water to a simmer in large saucepan *radually whis' in grits -urn heat to low. gently simmer until grits begin to thic'en ontinue coo'ing, stirring oten and adding water by 1/4 cups i too thic', until tender, about 1 hour 0tir in cheese, butter, and jalapeno, then cream 0eason with salt and pepper eep warm230hrimp+ eanwhile, heat a large heavy s'illet over med heat dd tasso. saute until at begins to render, about 5 minutes  tasso is lean add oil to s'illet dd garlic and 1 tbsp butter, stir until butter melts dd shrimp hen garlic begins to

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