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Shrimp and Grits

November 7, 2012
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle

Parmesan grits

1/2 tsp. salt

1 C. uncooked quick-cooking grits

1/2 C. freshly grated Parmesan cheese

1/2 tsp. freshly ground pepper

Creamy shrimp sauce

1 Lb. unpeeled, medium-size raw shrimp

1/2 tsp. freshly ground pepper

1/8 tsp. salt

vegetable cooking spray

1 Tbs. olive oil

1 Tbs. flour

1 1/2 C. chicken broth

1/2 C. chopped green onions

2 cloves garlic minced

1 Tbs. fresh lemon juice

1/2 tsp. salt

1/2 tsp. hot sauce

2 C. firmly packed fresh baby spinach

How To:

1. Prepare Parmesan grits: bring _ tsp. salt and 4 C. water to a boil in a medium saucepan. Gradually whisk in grits.

2. Cook over medium heat, stirring occasionally for 8 minutes or until thickened.

3. Whisk in the cheese and pepper. Keep warm.

4. Prepare creamy shrimp sauce: peel shrimp and devein if desired.

5. Sprinkle shrimp with pepper and 1/8 tsp. salt.

6. Cook in a large nonstick skillet coated with cooking spray over medium high heat for 1-2 minutes on each side or just until shrimp turn pink.

7. Remove from the skillet and reduce heat to medium.

8. Add oil and heat for 30 seconds. Whisk in flour and cook for 30 seconds to 1 minute.

9. Whisk in broth and the next 5 ingredients.

10. Cook for 2-3 minutes or until thickened.

11. Stir in shrimp and spinach and cook for 1 minute or until spinach is slightly wilted.

Serve immediately over the grits.

Serves 6

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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