30 August, 2012

Shrimp with Cheese Grits | Devie Friedman

Shrimp with Cheese Grits ingredients
Makes 8 servings
1 stick butter
2/3 cup finely chopped shallots
2-3 cloves garlic, finely chopped
4-LBS uncooked large Louisiana shrimp, peeled and deveined
1 cup dry white wine
2 (14-ozs) cans diced tomatoes, drained
8-ozs prosciutto, cut in strips (optional)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives or green onions
1 Tbsp chopped fresh dill
1 Tbsp Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
Favorite Louisiana hot sauce, to taste

For serving:
Baked Cheese Grits

Notes:    From Devie Friedman, New Orleans, LA. This dish pairs nicely with Mumm Napa Brut Sparkling.

Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic and sauté until tender, about 4 minutes. Add shrimp and sauté 2 minutes. Transfer shrimp to a large bowl with a slotted spoon.

Add white wine to skillet and boil until reduced to a glaze, about 5 minutes. Add drained diced tomatoes and prosciutto (if using). Simmer until slightly thickened, about 4 minutes.

Add remaining ingredients and shrimp. Cook another 2-3 minutes until shrimp are heated through. Season with salt, pepper, and hot sauce. Serve over cheese grits.

View recipe via Louisiana Cookin' (February 2012).

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