BOOK CATEGORIES

Stories For Kids Poems

Nonfictions Plays

Fairy Tales Fables

LINKS

Free Classified Website Without Registration Free Classified Website Daniel Company

Home Learning Kitchen Beansandgrains - Grits - Sauteed Shrimp On Parmesan Grits With Redeye Gravy

Famous Authors (View All Authors)

Post by :markmarchi Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2573

Click below to download : Beansandgrains - Grits - Sauteed Shrimp On Parmesan Grits With Redeye Gravy (Format : PDF)

Beansandgrains - Grits - Sauteed Shrimp On Parmesan Grits With Redeye Gravy

6 tbsp. unsalted butter -- 3/4 stick
4 oz. ham – diced
1 1/2 cups shiitake mushrooms -- stemmed, sliced
1 cup green bell pepper -- finely chopped
1/2 cup onion -- minced
2 tsp. fresh thyme – minced
1 cup low-salt chicken broth
1/2 cup freshly brewed hot coffee
1/2 cup tomatoes -- seeded and chopped
1 tsp. hot pepper sauce
1/4 cup Madeira
2 tsp. cornstarch
1 lb. large uncooked shrimp -- peeled and deveined

Parmesan Grits:
3 cups water
1 cup milk
1 cup quick-cooking grits
1 tsp. salt
1/2 cup Parmesan cheese -- freshly grated

Melt 2 tbsp. of butter in heavy large skillet over medium-high heat. Add ham; saute until brown, about 2 minutes (omit this step if doing it my way - instead you melt the butter and start sauteing the mushrooms,
green peppers, onion and thyme and sprinkle on some ham bouillon powder). Add mushrooms, peppers, onions and thyme; saute 3 minutes.

Add broth and next 3 ingredients; bring to boil. Mix Madeira and cornstarch in small bowl. Add to sauce and bring to boil, stirring constantly. Reduce heat; simmer until thickened, about 3 minutes. Season gravy with salt and pepper.

Meanwhile, bring first 4 ingredients of Parmesan Grits to a boil in a heavy saucepan, whisking constantly. Reduce heat, cover and simmer until grits are creamy, stirring occasinally, about 10 minutes. Add cheese and whisk until melted. Season to taste with pepper.

Melt 3 tbsp. of butter in heavy large skillet over medium-high heat. Add shrimp; saute until opaque in center, about 3 minutes. Add gravy; bring to simmer. Add 1 tbsp. butter; stir until melted.

Divide grits among plates. Spoon shrimp and gravy over. Sprinkle with Parmesan cheese.

If you like this book please share to your friends :

NEXT BOOKS

Beansandgrains - Grits - Shrimp And Grits

1 cup (1/2 pound) peeled shrimp 2 Tbl. (1/8 cup) fresh lemon juice salt and cayenne pepper to taste 3 Tbl. bacon grease 1 small onion, finely chopped (about 1/4 cup) 1/4 cup finely chopped green bell pepper 2 Tbl. (1/8 cup) unbleached all-purpose flour 3/4 to 1 cup hot water or stock (shrimp, chicken, or vegetable) Hot Cooked Grits (salted and buttered) In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set aside. Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until the onion begins to

PREVIOUS BOOKS

Beansandgrains - Grits - Jalapeno-cheese Grits

2 (14-1/2 oz.) cans chicken broth 1-3/4 cup uncooked quick-cooking grits 1/2 cup butter or margarine 1 medium onion, chopped 2 red or green jalapeno peppers, seeded and diced 1 large green bell pepper, chopped 2 cups (8 oz.) shredded sharp Cheddar cheese 2 cups (8 oz.) shredded Monterey Jack cheese 4 large eggs, lightly beaten 1/4 tsp. salt Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stirring occasionally, 5 minutes. Cover. Melt butter in a large skillet; add onion and peppers, and saute 5 minutes or until tender. Stir in grits, Cheddar

NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS

Please consider making a donation of $1,$5,$100 or whatever you can to protect and sustain Fullonlinebooks.

Beansandgrains - Grits - Sauteed Shrimp On Parmesan Grits With Redeye Gravy

Beansandgrains - Grits - Shrimp And Grits

Beansandgrains - Grits - Jalapeno-cheese Grits