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SautÉed Shrimp And Peppers Over Cheese Grits

Discussion in 'Food Forum' started by Remander, Oct 2, 2004.

  1. Remander

    Remander

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    The Baton Rouge Junior League has one of the best selling cookbooks on the planet(River Road Recipes), and they have a new version (4) coming out.

    This sample recipe was posted in the Baton Rouge paper.

    I cooked it tonight, and it was AWESOME. I added a shake or two of Tony Chachere's seasoning mix on the shrimp and tossed a little fresh basil over the finished dish (we love both), but it would be fine just as they suggest. The Rotel tomatoes give it a little heat w/o the need for Tony's if you don't want too much heat. If you like heat, I could see some jalapeno slices on it.

    Very good dish and easy to make!

    SAUTÉED SHRIMP AND PEPPERS OVER CHEESE GRITS

    1/2 cup chopped Canadian bacon
    1 cup red bell pepper strips
    1 cup green bell pepper strips
    1 (10-oz.) can diced tomatoes with green chilies, drained
    11/2 lbs. shrimp, peeled and deveined
    1/2 cup chopped green onions
    12/3 cups milk
    1 (16-oz.) can chicken broth
    1 cup quick-cooking golden grits [not instant -- quick]
    1 cup (4 ozs.) shredded sharp Cheddar cheese [go sharp; don't be a wuss with mild]

    1. Brown the bacon in a skillet. Stir in the bell peppers and cook for 10 minutes, stirring frequently. Add the tomatoes and mix well. Cook for 5 minutes, stirring occasionally.

    2. Stir in the shrimp and cook for 3 minutes longer or until the shrimp turn pink, stirring occasionally. Mix in the green onions. Remove from the heat and cover to keep warm.

    3. Bring the milk and broth to a boil in a saucepan and stir in the grits. Return the grits mixture to a boil; reduce the heat. Cook for 5 minutes, stirring occasionally. Add the cheese to the grits and stir until melted. Spoon the shrimp mixture over the grits on a serving platter.

    Serves 6 to 8.

    -- "River Road Recipes IV, Warm Welcomes"


    http://www.2theadvocate.com/stories/093004/foo_celebrating001.shtml
     
  2. okie

    okie GT Mayor

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    Oh nan that sounds wonderful;) :cool:
     

  3. Glockerel

    Glockerel Got Mojo?

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    I've got one of their older cookbooks -maybe from the 60's?- that I got from my 97 year old grandma. Great recipes and man, does that Shrimp with Grits sound great!
     
  4. chip00

    chip00

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    Shrimp over grits is very, very trendy and upscale for good reason.

    It is great.

    Maybe it used to be called scampi over polenta in Europe?
     
  5. SMSTRICK

    SMSTRICK "WE THE PEOPLE"

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    PEPPER AND SHRIMP ON ....grits?......Sounds like a Cajun just took a DUMP in a good country breakfast!!!........REMEMBER YOURSELF!!!!........
     
  6. Remander

    Remander

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    I'm bumping my own thread, because this is so darned good!