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.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)