| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dujour05 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Hominy grits |
| 1 |
tb |
Minced shallot |
| 1 |
pn |
Salt |
| 1 1/2 |
c |
Water |
|
|
Blended oil |
| 1/2 |
lb |
Medium shrimp; cleaned |
| 1/2 |
c |
Demi glace 1 tablespoon sage |
| 1 |
tb |
Thyme |
| 1 |
tb |
Rosemary |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Crabmeat |
INSTRUCTIONS
GRITS
Grits: Place 1 1/2 cups of water with hominy grits in a pot with salt,
shallots and butter bring to a simmer. Simmer grits approximately 25
minutes, until grits are cooked. If they seem dry add a little more water
during cooking process.
In a saute pan heat blended oil, until very hot but not smoking, add
shrimp. Cook shrimp until golden on both sides and cooked through. Take out
of pan and place in cooked grits. Deglaze pan with demi glaze, add herbs
and crabmeat. Check seasoning. Pour over shrimp and grits.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9261 - MARVIN WOODS
Converted by MM_Buster v2.0l.
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