CHEF JEFF — ONE BYTE AT A TIME: Shrimp and GritsThis recipe comes from Morgan Murphy, former travel editor of Southern Living magazine.
By: Herald Staff Report,
This recipe comes from Morgan Murphy, former travel editor of Southern Living magazine.
Shrimp and Grits
1/3 cup half-and-half
1½ teaspoons salt
1 1/3 cups uncooked quick-cooking grits
1½ cups shredded sharp white Cheddar cheese
¾ cup (1½ sticks) butter
½ cup dry white wine
1½ pounds unpeeled large (21 to 25 count) raw shrimp, peeled and deveined
½ cup chopped green onions
Additional cheese to garnish
Bring 4 cups water, half-and-half, salt to boil in saucepan. Gradually stir in grits. Reduce heat, simmer until thickened. Remove from heat, stir in cheese, set aside, covered. Melt butter in skillet over medium-high heat. Add wine, boil for 2 minutes. Add shrimp; cook until shrimp turn pink. Stir in onions, cook, stirring constantly, 30 seconds. Remove from heat. Spoon cheese grits into 4 bowls, top with shrimp mixture, sprinkle with cracked pepper, top with more cheese.
Yield: Serves 4.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.