Thursday, September 23, 2010

Shrimp and Grits

These are an adaptation. not authentic.

Every time I do anything with corn meal, I can't resist the green chilies. It always ends up South American.

Prepare grits of choice as directed. mixture should not be pudding. But more like... malt o meal.

Add either half a can of green chilies or home roasted chilies (I always keep home roasted mixed green chilies in the freezer, and slice some off as I need them). Mix in about a cup of cheddar cheese, and a little salt and pepper.

set aside and prepare shrimps.

Rough chop one onion and saute in about 1/8 cup olive oil. add about 1 1/2 -2  lbs shrimp. work fast because overcooked shrimp is LAME. add one finely chopped tomato and the rest of the green chilies. Saute until shrimp is JUST cooked. perfectly cooked shrimp is key here. do not make rubbery squeaky toy shrimp. add a little salt and pepper if needed.

Spoon grits into a bowl and shrimp with sauce on top.

Kader gave it a 10 shrimp rating.

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