Sunday, March 24, 2013
Sunday Supper: Shrimp & Green Grits
OK. It sounds a little out of the ordinary, but these creamy, buttery, cheesy grits are delicious on their own loaded with butter, cream, spinach, chives and basil. Not for the faint of heart, or calorie counters, but once in awhile this is a delicious indulgence. When topped with succulent shrimp, it's awesome.
Here's how we do it after the jump.
3/4 Cup quick cooking grits
2 1/4 Cups of chicken broth
3 Cups chopped baby spinach
1/3 Cup chopped fresh chives
8-10 Leaves fresh sweet basil, rolled and sliced
1/2 - 3/4 Cup shredded Parmigiano Reggiano
(Please do not use that ground up stuff in the
plastic shaker, OK?)
1/2 Cup heavy cream
1/2 Stick Sweet salted butter
1 Pound large fresh shrimp, peeled and de-veined
2 Tablespoons butter
1 Tablespoon olive oil (keeps the butter from burning)
5 Green onions, sliced thinly
2 Cloves fresh garlic, smashed and finely chopped
Freshly ground pepper to taste
1/4 Teaspoon ground Chipotle powder
Cook grits according to directions using chicken broth instead of water. I like to get the a little "dry" so when I add the cream and butter it doesn't get "runny". When done, add the butter and cream. Stir to incorporate and then all at once add the spinach, basil and chives. Stir, cover and reheat to allow the greens to wilt.
Saute the green onions and garlic in the butter/olive oil mixture until you can really smell the garlic. Be careful not to burn the garlic or it gets bitter. Add the shrimp and saute until cooked through - usually 3-4 minutes.
I like a nice tall heavyweight bowl (think porcelain rice bowl) to serve and eat. Spoon the grits into the bowl and top with the shrimp mixture. Garnish with freshly ground black pepper and prepare to moan.