Rabu, 17 Agustus 2016

SHRIMP AND GRITS RECIPE

SHRIMP AND GRITS RECIPE - I love this shrimp and grits recipe. If you want to be a master of seafood you HAVE to master the shrimp and grits recipe as everyone loves it!

Now, I’m going to show you the way I make it, which is my favorite, of course. If you follow the recipe step by step you will end up with the best shrimp and grits ever! Let’s start.


For the grits you will need:

6 cups of semi-skimmed milk or split it into 3 cups of skimmed milk and 3 cups of full fat cream.
2tbsp butter
1 cup cornmeal
Salt and pepper
And, for the shrimp you will need:
A nice lug of olive oil – preferably extra virgin
2 small onions
1 garlic clove
1/2kg Italian sausage (andouille is great for this)
4tbsp white flour
3 cups of stock – preferably chicken
A pinch of nutmeg
3 bay leaves
1/2kg shrimp, peeled, preferably large (if in a tight budget, the smaller ones will do)

The juice of 1 lemon

Salt and pepper
2tbsps of parsley – preferably flat leaf – chopped
3 medium sized onions

This shrimp and grits recipe is relatively easy. It won’t take more than half an hour to prepare and it will give you four to eight nice servings.

Warm up the milk in a pot at medium to low heat (or the milk and the cream if you chose that option). Whisk in the cornmeal, don’t rush it, it should be done slowly until uniting with the other ingredients. It will start to bubble after a few minutes, make sure you turn it down to low heat. Stir frequently (use a wooden spoon) and cook for about 10 to 15 minutes until it thickens nicely.

Add the butter and season with salt and pepper. I personally like adding a little bit of nutmeg; it deepens the flavor.

Now, for the shrimp:

In a frying pan add a lug of olive oil. Add the garlic and fry until golden (don’t let it burn!); then add the onion, nicely diced. Fry until soft; I usually place a lid on the frying pan to keep the moisture in.

Add the andouille and cook for another 4 minutes or until brown. Add the 4 tablespoons of white flour and keep stirring all the time. Add the stock – again, don’t rush it – and stir to avoid the lumps. Add the bay leaves and after 2 minutes add the shrimp.

Cook for a further 3 minutes until the sauce is nice and thick; season with salt and pepper. Add the lemon juice, parsley and onion.

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