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FarmHouse Chef Jamie's Shrimp & Grits Recipe
1 cup Anson Mills corn or rice grits
2 cups water
2 cups milk
1 cup Ashe County Pepperjack Cheese, grated
3 tablespoons unsalted butter
Salt & Pepper to taste
½ pound bacon or bacon end pieces, cut in ½ inch pieces
1 pound medium shrimp, peeled
1/4 pound shiitake mushrooms, thinly sliced
3 minced garlic cloves
½ cup chicken broth

In a medium saucepan, bring water and milk to a boil over high heat. Reduce heat to low and stir in grits. Cook, stirring often, until grits are tender and creamy. This will take about 45 minutes to an hour — heirloom grits are slow cookers. Add in more water a half cup at a time and cook longer if the grits aren’t tender. When grits are tender, stir in Ashe County cheese and 1 tablespoon of butter. Season with salt and pepper and cover and set aside.

In a skillet or frying pan, cook bacon until pieces just start to brown. Set bacon aside for later but reserve cooking fat in skillet.

Toss shrimp with salt and pepper before adding to hot skillet. Cook shrimp until they are bright pink, about 2 minutes. Set shrimp aside with bacon. Turn down heat in skillet and add mushrooms and 1 tablespoon of butter. Cook until mushrooms start to get tender. Add garlic and cook until garlic starts to brown. Add chicken broth, and make sure you scrape the bottom of skillet to get the good flavors. Turn up the heat and cook until broth reduces by about half. Return shrimp and bacon to skillet. Add in remaining butter and cook (stirring often so nothing sticks) until sauce thickens. Serve over the grits you cooked earlier and garnish with fresh herbs or chopped green onions.

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