Shrimp and Grits

1 1 cup(s) yellow grits (not instant) 2 1 cup(s) sharp white cheddar grated 3 1 tablespoon(s) unsalted butter 4 1 whole(s) jalapeno peppers seeded, diced 5 1/4 cup(s) heavy cream 1 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 sliced 1%2 tablespoon(s) butter divided 11 1 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 eggs 151 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) 1eep warm) 2) 3) 0hrimp+ 2eanwhile, heat a large heavy s'illet over med heat) 3dd tasso. saute until (at begins to render, about 5 minutes) 4( tasso is lean add oil to s'illet) 3dd garlic and 1 tbsp) butter, stir until butter melts) 3dd shrimp) 5hen garlic begins to

brown, add beer and stoc') 0immer until shrimp is coo'ed through, about 2 mintues) 6emove (rom heat. set aside) 4) 5) 7eat large nonstic' s'illet over medium heat) 3dd remaining butter to s'illet swirl to coat bottom o( pan) /rac' eggs into pan and coo' until whites are just set but yol's still runny) ) !) 8ivide grits amount bowls, (orming a well in center) 0poon shirmp mi9 into center o( grits and top with egg) 0prin'le tarragon over)

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