Draw Your Spoons - It's a Cornmeal Fight! A Grits & Shrimp Recipe from Karel Anne

By: Abby Powell
By: Abby Powell

When is it called Polenta and when is it called Grits? The South vs. Italy? The difference is in the choice of liquid, the method of cooking, and the flavors added to it! Come join us at Savor Dallas this year, and then enjoy this later to remember the savory flavors of a well prepared dish!

Garlic Grits and Shrimp

Serving Size : 6

2 cups water

2 cups milk

1 cup grits

2 cloves garlic -- minced

1 cup heavy cream

4 tablespoons unsalted butter

6 ounces shredded smoked cheddar cheese

1 pound shrimp -- cut into bite-sized pieces

6 ounces baby spinach leaves

salt and pepper

Bring the milk and water to a simmer in a heavy-bottomed non-stick saucepan over medium heat. Add the grits and the garlic and bring just to a boil. Cook until soft and thick, adding heavy cream as needed to make a creamier smooth mixture. Add as much butter and cheese as desired, stirring to make sure the cheese doesn't stick. Add the shrimp and cook a few minutes more until pink. Fold in the washed and dried greens and remove from the heat. The greens will cook in the hot grits. Serve in a chafing dish for a party or individually for an appetizer or main course.

Recipe Courtesy of Les Dames International Cookbook

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Per Serving : 551 Calories; 36g Fat (59.0% calories from fat);

29g Protein; 28g Carbohydrate; 1g Dietary Fiber; 231mg

Cholesterol; 363mg Sodium.


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