Heat up your kitchen with this spicy southern recipe.
Culinary author Marguerite Henderson shares her quick recipe for shrimp and grits.
4 cups water
1/2 teaspoon salt
2 tablespoons unsalted butter (divided 1 T + 1 T)
1 cup quick cooking grits
1/4 cup heavy cream
½ cup grated Romano cheese
Bring water, salt, and 1 tablespoon butter to a boil in a 3-quart heavy saucepan. Whisk in grits, lower the heat, and cook at a bare simmer, covered, stirring frequently, until grits are thick, about 5-8 minutes. Stir in cream, remaining tablespoon butter and cheese; remove from heat. Keep warm. If they seem too thick add additional cream or water to thin just slightly. Reheat.
1 tablespoon butter
1 andouille or chorizo link (spicy pork sausage), cut into 1/4-inch-thick slices
4 strips thick cut bacon, cut into thin strips about ¼ inch wide
1 tablespoon unsalted butter
1 pound large (25 per pound) raw shrimp, peeled, and deveined
4 large Roma tomatoes, chopped
1/4 cup sliced scallions (green onions)
1/4 teaspoon minced garlic
1 teaspoon Cajun seasoning or Old Bay Seasoning
1/2 cup water
Make topping 15 minutes before grits are done:
In a 12-inch heavy skillet over moderate heat, melt the butter. Add the chorizo and bacon and cook until bacon is golden. Transfer chorizo and bacon to a plate with a slotted spoon. Add the remaining 1 tablespoon butter to skillet and heat until foam forms. Add the shrimp to the pan, turning once, until just cooked almost through, about 2 minutes. Stir in the tomatoes, green onions, garlic, reserved chorizo, bacon, Cajun seasoning and water. Cover; simmer 3-4 minutes. Serve over prepared grits with additional sliced green onions.
Serves 4- 6, allowing 4-6 shrimp per person.
For more recipes visit margueritehenderson.com.