Breakfast Shrimp and Grits by Julia Reed, NYT Cooking

Time: 45 minutes
Yield: 4 servings

Get full recipes👇🏻
http://cooking.nytimes.com/recipes/10718-breakfast-shrimp-and-grits

INGREDIENTS

¾ cup grits
¼ teaspoon salt
6 ounces Cheddar cheese, grated
3 tablespoons butter
4 tablespoons butter
¾ cup chopped onion
½ cup chopped green bell pepper
2 gloves garlic, minced
1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes)
½ teaspoon dried thyme
1 tablespoon flour
1 pound medium to large raw shrimp, shelled (reserve shells for stock)
½ to 1 cup shrimp stock (see note)
1 tablespoon tomato paste
⅓ cup heavy cream
2 teaspoons Worcestershire sauce
2 dashes Tabasco
Salt to taste
2 tablespoons chopped fresh parsley

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s