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Chipolte Shrimp over Cheddar Grits

October 18, 2011
By Capt. DICK MAY - Catch 'em and Cook 'em , Pine Island Eagle


2 Tbsp. butter - melted and divided

2 Tbsp. chopped fresh parsley - divided

1/2 tsp. onion powder

1/4 tsp. chipotle chile powder

1/4 tsp. garlic salt

8 oz. shelled, deveined uncooked large shrimp (21-30)

2 cup water

1/2 cup quick cooking grits

1/2 cup shredded sharp cheddar cheese

1/2 tsp. salt

1/2 tsp. pepper

How to:

Combine 1 Tbsp. butter, 1 Tbsp. parsley, onion powder, chile powder and garlic salt in large bowl. Add shrimp and toss to coat well. Thread shrimp onto metal or bamboo skewers. Meanwhile, bring water to a boil in medium saucepan. Add grits and cook for 5 to 8 minutes or until thick and creamy, stirring occasionally. Stir in the cheese, remaining 1 Tbsp. butter, salt and pepper until cheese is melted. Meanwhile, heat the broiler and broil shrimp for 3 to 4 minutes or until shrimp turn pink, turning once. Serve skewered shrimp over grits and sprinkle with remaining 1 Tbsp of parsley.

Serves 2

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick's Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.



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