SHRIMP ‘N’ GRITS

April 21, 2010

Recipe By :
Serving Size : 5
Preparation Time: 0:00
Categories : Meat

3/4 cup onion — chopped
1/3 cup celery — sliced
1 cup fresh parsley leaves — loosely packed
1/2 cup plus 1 tablespoons butter — divided
3/4 teaspoon seasoned salt
1/4 teaspoon cracked black pepper
1 cup dry white wine
3/4 cup Madeira wine
2 tbls. plus 1 teasp cornstarch
1/4 cup cool tap water
1 1/2 pounds fresh raw shrimp,
5 cups hot, cooked grits

Place onion, celery and parsley in a food processor and shop as fine as possible. In large skillet, melt 1 stick butter over medium heat, then add chopped vegetables, seasoned salt, and pepper. Cook over low heat for 20 minutes. Add white wine and Madeira. Bring to a boil on high, then reduce heat to low and simmer slowly for 20 minutes.

In measuring cup, mix cornstarch with water until smooth. Add to wine mixture while stirring until well-combined. Increase heat to high and bring to a boil, stirring constantly, then reduce heat to low and cook for 1 minute until thickened.

At this point, sauce may be cooled 30 minutes, then placed in covered container and refrigerated overnight. When finishing recipe, heat sauce in medium saucepan over medium heat 4 to 5 minutes until hot.

To finish, melt 1 to 2 tablespoons butter in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 to 3 minutes. Add sauce and heat until warmed and shrimp are cooked through, about 1 to 2 minutes. To serve, spoon shrimp and sauce over hot grits.


Per Serving (excluding unknown items): 43 Calories; trace Fat (4.2% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES: From Jennifer from the Atlanta paper. Joe Dale, the legendary Atlanta chef and restaurateur who has run 30 or so Atlanta restaurants. He serves this at Fuzzy’s Place on Fridays. 1999

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