Wednesday, July 28, 2010

Sherry Shrimp and Grits

Oh boy is this dish yummy and perfect for a Friday night.

Sherry Shrimp and Grits
Serves 8

For the Shrimp:
1 1/2 pounds peeled, deveined shrimp with tails removed
2 small shallots; minced
2 cloves garlic; minced
2 tablespoons butter
1/4 cup dry sherry (do NOT get grocery store sherry! Get it from your local liquor store)
Salt and pepper to taste

For the Grits:
2 cups vegetable broth
4 cups clam juice
1/2 cup heavy cream
1 1/2 cups old fashioned grits (be sure they are not the quick cook type)
2 tablespoons butter
Salt and pepper to taste

In a large sauce pan bring broth, clam juice and heavy cream to a simmer. Slowly add the grits and whisk gently to combine. Cook on medium low to low heat, stirring almost constantly until smooth, thick, and creamy, about 15 to 20 minutes. Remove from heat and stir in butter and season with salt and pepper.

In a large skillet melt butter over medium high heat. Add shallots and saute until golden and translucent, about 5 minutes. Add garlic and saute until fragrant, about 30 more seconds. Add shrimp and saute until just pink, about 2 minutes. Add sherry, bring to a boil and cook about 5 more minutes. Season with salt and pepper.

Serve grits in large soup bowls and ladle portions of shrimp over the top making sure to drizzle a bit of the sauce from the pan over the top.
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1 comment:

Our Family said...

We love this dish, it's a SC specialty.