Recipes collected from the BBQ Newsgroup

Shrimp and Grits - 1
Shrimp and Grits - 1
FOR THE GRITS:
12 cups chicken broth
4 1/2 cups stone ground white grits
1 cup heavy cream
salt and pepper
FOR THE GRAVY:
4 Tbs butter
1/2 cup sliced tasso, cut into 1 inch strips
1/2 cup flour
4 cups chicken broth
salt and pepper
SHRIMP:
1/2 lb smoked chorizo, sliced
1 Tbs olive oil
2 lbs deveined shrimp
1 1/2 cups chicken broth
1 Tbs chopped parsley
1 Bring broth to a boil. Slowly stir in grits. Reduce heat. Cook 20-25 minutes stirring frequently. Add cream
and cook another 10 minutes. Salt and pepper to taste.
2 For the gravy, melt butter in heavy saucepan on low heat. Add tasso and brown for 1 minute. Add flour to
make a roux. Cook until nutty. Turn up heat to medium and add 2 cups of broth. Stir until smooth. Add 2
cups broth and thicken into a gravy. Reduce heat and cook 15 minutes more. Salt and pepper to taste.
3 To prepare the shrimp, heat olive oil in heavy fry pan. Add sliced chorizo. Sauté 2 minutes. Add shrimp and
cook for 1 minute. Add 1 cup broth to deglaze. Add gravy and parsley. Bring to boil and simmer 1 minute.
Add last of broth if necessary to thin gravy. Divide grits into 8 bowls and spoon shrimp mixture over the top.
Servings: 1
Recipe Type
Bbq List, Fish And Seafood, Sides
Recipe Source
Source: Kit Anderson
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
file:///I|/BBQ%20Recipes/BBQ%20Recipes/recipes.bbq/Shrimp and Grits - 1.htm [1/7/2011 5:25:20 AM]