Subj : Shrimp Dishes We Love 02
To   : All
From : Dave Drum
Date : Wed Nov 20 2024 03:30 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shrimp & Grits
Categories: Seafood, Vegetables, Cheese, Dairy
     Yield: 4 Servings

MMMMM---------------------------GRITS--------------------------------
   3/4 c  Grits
   1/4 ts Salt
     6 oz Cheddar cheese; grated
     3 tb Butter

MMMMM---------------------------SHRIMP--------------------------------
     4 tb Butter
   3/4 c  Chopped onion
   1/2 c  Chopped green bell pepper
     2 cl Garlic; minced
     1 c  Diced ripe tomatoes w/a
          - little of their juice
   1/2 ts Dried thyme
     1 tb Flour
     1 lb Medium to large raw shrimp;
          - shelled (reserve shells
          - for stock)
   1/2 c  (to 1 c) shrimp stock
     1 tb Tomato paste
   1/3 c  Heavy cream
     2 ts Worcestershire sauce
     2 ds Tabasco
          Salt
     2 tb Chopped fresh parsley

 FOR THE GRITS: Bring 3 1/2 cups water to a boil and stir
 in the grits. Reduce heat to low, cover and cook for 15
 to 20 minutes, until the grits are tender and the liquid
 has been absorbed. Remove from heat, add the salt,
 cheese and butter and stir until melted. Keep warm.

 FOR THE SHRIMP: Melt the butter in a large skillet over
 medium heat and sauté the onion, pepper and garlic until
 softened, about 3 minutes. Add the tomatoes and juice
 and thyme; bring to a simmer. Cook for 2 or 3 minutes.
 Sprinkle with flour and stir well. Add the shrimp and
 stir constantly until they begin to turn pink, about 2
 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes
 more. Add the tomato paste and stir until blended. Add
 the cream, Worcestershire and Tabasco and more stock if
 needed to make a spoonable sauce that generously coats
 the shrimp. Heat thoroughly, being careful not to let it
 come to a boil. Taste for salt.

 Place a portion of grits in the center of each plate and
 spoon shrimp over or around it. Sprinkle with parsley.

 By: Pearl's Cafe

 Adapted by Julia Reed

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... Wine and cheese can age nicely. Gas station sushi, not so much.
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