Recipe of the Week - Shrimp and Grits Recipe
Recipe of the Week – Shrimp and Grits
September 21, 2015 at 2:12 pm
From the Fish Entrée Collection at emealsforyou.com
Shrimp and Grits
I thought I would do a little takeoff on Low Country cooking. I will be doing a charity dinner for the local Woman’s Club and I will use this recipe, scaled down, for the appetizer. The recipe below is for a meal and makes 4 good size servings. For those of you who aren’t familiar with polenta, it is the Italian version of grits.
Surprise your family with this hearty meal as we get into the “cooking” season.
Shrimp and Grits
Recipe Summary
Complexity:
Easy
Serves:
4
Category:
Fish Entrée
Meal:
other (General)
1
pt
tomatoes, cherry
2
Tb
oil, olive
1
lb
sausage. sweet pork
1
medium
onion, red
2
- cups
- wine, dry white
- 0.5
- tsp
- garlic chili sauce
- 4
- cups
- spinach, fresh baby
- 0.5
- tsp
- pepper, fresh cracked
- 1
- pinch
- salt to taste
- 1
- lb
- shrimp, deveined, shelled
- 6
- oz
- butter, salted
1
recipe
creamy polenta
Preheat oven to 350. in an oven-proof saute pan add the oil and the tomatoes and place in oven for 15 -20 minutes until tomatoes begin to collapse. Remove pan from oven, remove tomatoes and add the loose sausage and quartered onion, saute until onion is softened and the sausage is browned. Add wine, garlic chili sauce, pepper and salt and reduce by half. Add in the spinach and the shrimp and cook for 3 minutes. Add the tomatoes back in. Add the chilled butter in small pieces and swirl pan to make a sauce.
Make the polenta. Serve the shrimp over the polenta.
You can find all kinds of great recipes including the polenta at emealsforyou.com.
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Entry filed under: 1. Tags: Appetizer, grits, Low country cooking, polenta, shrimp, shrimp and grits, shrimp appetizer.