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Sautéed Gulf Shrimp, Roasted Peppers, Caramelized Onions, Logan Turnpike Grits
(click for full screen printable version)
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Ingredients
FOR THE GRITS:
2 cups Logan Turnpike or other quality stone ground grits (not instant)
1 quart milk
1/2 quart water
1/2 cup cream
1 stick unsalted butter
1/2 cup quality Parmesan cheese
3 tablespoons minced chives
salt and pepper to taste
FOR THE SHRIMP:
16 jumbo (16 to 20 count) shrimp, peeled and deveined
2 red bell peppers
2 tablespoons extra virgin olive oil
1 teaspoon garlic, minced
1 large onion, peeled and thickly sliced
1/2 cup cream sherry
1 tablespoon unsalted butter
salt and pepper to taste
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GRITS
1. Rinse the grits in standing cold water (in a bowl), and skim pith that floats to surface. Drain, and place grits in a non-corrosive pot.
2. To the grits pot, add the milk and water. Cook over low heat 3 to 4 hours, stirring every 15 minutes, so that grits don't scorch. When grits are thick and creamy, add remaining ingredients. Add salt and pepper to taste.
SHRIMP
1. Place the peppers on a baking sheet lined with aluminum foil and broil for 15 to 20 minutes, or until skin blisters, turning regularly.
2. When the peppers have blistered, place them in a bowl and cover tightly with plastic wrap. When the peppers are cool enough to handle, peel off their skins and core them, removing all the seeds. Cut into 1/2 inch wide strip.
3. Heat the olive oil in a sauté pan set over high heat. Add the shrimp and reduce heat to medium. Turn the shrimp to cook evenly on all sides. After one minute, add garlic, onions and red peppers and continue to cook, stirring, for one minute. Add the sherry. Remove the pan from the heat, and continue to stir. Add the utter and salt and pepper to taste.
4. Divide into four portions and spoon over the grits. Serve immediately.
Serves 4
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