Subj : Shrimp Dishes We Love 02
To   : All
From : Dave Drum
Date : Wed Nov 20 2024 15:32:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp & Grits
 Categories: Seafood, Vegetables, Cheese, Dairy
      Yield: 4 Servings
 
MMMMM---------------------------GRITS--------------------------------
    3/4 c  Grits
    1/4 ts Salt
      6 oz Cheddar cheese; grated
      3 tb Butter

MMMMM---------------------------SHRIMP--------------------------------
      4 tb Butter
    3/4 c  Chopped onion
    1/2 c  Chopped green bell pepper
      2 cl Garlic; minced
      1 c  Diced ripe tomatoes w/a
           - little of their juice
    1/2 ts Dried thyme
      1 tb Flour
      1 lb Medium to large raw shrimp;
           - shelled (reserve shells
           - for stock)
    1/2 c  (to 1 c) shrimp stock
      1 tb Tomato paste
    1/3 c  Heavy cream
      2 ts Worcestershire sauce
      2 ds Tabasco
           Salt
      2 tb Chopped fresh parsley
 
  FOR THE GRITS: Bring 3 1/2 cups water to a boil and stir
  in the grits. Reduce heat to low, cover and cook for 15
  to 20 minutes, until the grits are tender and the liquid
  has been absorbed. Remove from heat, add the salt,
  cheese and butter and stir until melted. Keep warm.
  
  FOR THE SHRIMP: Melt the butter in a large skillet over
  medium heat and sauté the onion, pepper and garlic until
  softened, about 3 minutes. Add the tomatoes and juice
  and thyme; bring to a simmer. Cook for 2 or 3 minutes.
  Sprinkle with flour and stir well. Add the shrimp and
  stir constantly until they begin to turn pink, about 2
  minutes. Add 1/2 cup stock and cook for 2 to 3 minutes
  more. Add the tomato paste and stir until blended. Add
  the cream, Worcestershire and Tabasco and more stock if
  needed to make a spoonable sauce that generously coats
  the shrimp. Heat thoroughly, being careful not to let it
  come to a boil. Taste for salt.
  
  Place a portion of grits in the center of each plate and
  spoon shrimp over or around it. Sprinkle with parsley.
  
  By: Pearl's Cafe
  
  Adapted by Julia Reed
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Wine and cheese can age nicely. Gas station sushi, not so much.
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