Tennessee Shrimp and Grits


Recipe: Tennessee Shrimp and Grits

Summary: Of course, this glorious dish is now becoming as fashionable in restaurants all over the country as blackened redfish once was, and God knows the abominable transformations it will suffer at the hands of cocky chefs. This, however, is one modification that gives the dish a truly exciting new dimension, without distorting its integrity.–James Villas


    • For the grits
    • 4 cups water
    • 1/2 teaspoon salt
    • 1 cup regular grits
    • 6 ounces sharp Cheddar cheese, grated
    • 3 tablespoons butter
    • For the shrimp
    • 1 pound fresh medium shrimp
    • 2 cups water
    • 4 tablespoons butter
    • 1 large onion, chopped
    • 1/2 green bell pepper, seeded and chopped
    • 2 garlic cloves, minced
    • 1 cup diced ripe fresh tomatoes
    • 1/2 teaspoon dried thyme, crumbled
    • 1 tablespoon all-purpose flour
    • 1 tablespoon tomato paste
    • 1/2 cup heavy cream
    • 2 teaspoons Worcestershire sauce
    • Salt and freshly ground black pepper, to taste
    • Tabasco sauce, to taste
    • 2 tablespoons chopped fresh parsley leaves

For instructions please visit: LeitesCulinaria.com

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

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