Another entry to the Project. If the shrimp are peeled and de-veined can be on the table in less than 20 minutes.
INGREDIENTS for two servings:
1 pound shrimp pealed and de-veined, tails on- I likes me some shrimps!
Old Bay seasoning (or your favorite seafood seasoning mix)
¼ cup each: diced celery, onion and bell pepper. I like red pepper for appearance but any color will do.
1 clove garlic minced
¼ cup chopped green onions and parsley
1 tbs chopped fresh cilantro (optional).
2 tbs oil
1 tbs flour
1 cup stock, chicken (or shrimp if you have it).
½ cup quick cook grits, not instant grits. Or you can make your own old fashioned grits.
1 cup Half & Half
1 cup Milk
1 tsp butter
¼ tsp salt
For the grits:
Bring milk, Half & Half and butter to a low boil. Watch this closely or you’ll be re-decorating the kitchen. Remove from heat, add the grits and salt and stir constantly for a minute. Let sit on a warm burner for 5 or six minutes stirring occasionally.
For the shrimp:
Season the shrimp with seasoning mix. Let sit while grits and roux are prepared.
Heat the oil in a 10 inch skillet and add flour to make a thin light brown roux. Add the celry, onion and bell pepper and sauté until soft. Add the garlic and green onion tops and sauté for another minute or so. Stir in stock and herbs. Bring to a boil and add shrimp, cooking until shrimp are pink and done through, only a minute or two. Adjust seasoning with salt, pepper and a dash of cayenne pepper to taste.
Serve the shrimp over warm grits and garnish with chives, parsley or cilantro.
I'd serve this with a tossed green salad and follow with an ice cream Amaretto sundae. Ice cream makes a great desert for really spicy meals because the milk and cream quench the fire of too much pepper.
Sorry for the poor photo, it was hand held in low light so there's a bit of camera motion and the picture is soft.