Text 5454, 76 rader
Skriven 2013-10-05 06:51:30 av Dave Drum (1:261/38)
Ärende: Chile 4190
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shrimp & Grits
 Categories: Seafood, Vegetables, Beer, Chilies
      Yield: 4 Servings

MMMMM---------------------------GRITS--------------------------------
      1 c  Yellow grits (not instant)
      1 c  Grated sharp white cheddar
      1 tb Unsalted butter
      1    Jalapeño; seeded, diced
    1/4 c  Heavy cream
           Kosher salt & fresh pepper

MMMMM---------------------------SHRIMP--------------------------------
    1/2 c  1/3" cubes tasso, andouille
           - sausage, or bacon
      1 tb Vegetable oil; opt
      3 cl Garlic; sliced
      2 tb Butter; divided
     16 lg Shrimp; peeled, deveined
    1/4 c  Beer
    1/4 c  Chicken stock
      4 lg Eggs
      1 tb Chopped fresh tarragon

  At Peels in New York City, chefs Preston and Ginger Madson
  tweak this Low Country favorite with two secret
  ingredients: a little Budweiser and a lot of tasso, a
  Cajun-spiced ham, which you'll find at specialty foods
  stores and cajungrocer.com. You can sub in andouille
  sausage if tasso is not available.

  For grits: Bring 3 cups water to a simmer in a large
  saucepan. Gradually whisk in grits. Turn heat to low;
  gently simmer until grits begin to thicken. Continue
  cooking, stirring often and adding water by 1/4 cupfuls if
  too thick, until tender, about 1 hour. Stir in cheese,
  butter, and jalapeño, then cream. Season with salt and
  pepper. Keep warm.

  For shrimp: Meanwhile, heat a large heavy skillet over
  medium heat. Add tasso; sauté until fat begins to render,
  about 5 minutes (if tasso is very lean, add 1 tablespoon
  oil to skillet). Add garlic and 1 tablespoon butter; stir
  until butter melts. Add shrimp. When garlic begins to
  brown, add beer and chicken stock. Simmer until shrimp is
  cooked through, about 2 minutes. Remove skillet from heat;
  set aside.

  Heat a large nonstick skillet over medium heat. Add
  remaining 1 tablespoom butter to skillet; swirl to melt
  and cover bottom of pan. Crack eggs into pan and cook
  until whites are just set but yolks are still runny,
  about 3 minutes.

  Divide grits among bowls, forming a well in center. Spoon
  shrimp mixture into center of grits. Top with egg.
  Sprinkle tarragon over.

  by Preston and Ginger Madson; Peels, New York City

  Bon Appétit | September 2011

  Yield: Makes 4 servings

  MM Format by Dave Drum - 21 October 2011

  Uncle Dirty Dave's Archives

MMMMM

... T.V. has proved that people will look at anything rather than each other.

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 * Origin: Prism bbs (1:261/38)