Healthy Living
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Getting to the Heart of Weight Loss
If you want to lose weight and working out is not your thing, nutritionist JJ Smith may have the answer you've been looking for.
Sea Island Smothered Shrimp on Creamy Stone-Ground Grits
(3 people have added this recipe to their favorites.)
- Servings: 8
Ingredients
- 4 slices slab bacon diced
- 1 cup all-purpose flour
- 1 medium vidalia onion diced
- 4 cloves garlic minced
- 1 tablespoon paprika
- 2 pounds shrimp (medium), peeled and deveined
- 3 cups shrimp stock
- 3 tablespoons fresh chives chopped
- 1/2 cup scallion thinly sliced
- 1/2 teaspoon cayenne pepper
- salt and pepper to taste
Directions
- Rinse the shrimp and pat dry. Dredge shrimp in flour, shaking off excess.
- In a large skillet fry the diced slab bacon until brown. Add the Vidalia onions and sauté 2 minutes. Add garlic and paprika; stir and add the shrimp then cook 3 minutes or until shrimp turn pink.
- Add the shrimp stock and chives; stir and reduce the heat and simmer 10 minutes. Add scallions and cayenne pepper; stir and season to taste with salt and pepper.
- Spoon the grits into center of a warm soup plate then spoon the smothered shrimp over the grits. Serve immediately.
- See recipe for Chef Joseph Randall's Shrimp Stock and Creamy Stone-Ground Grits.
Notes
This recipe developed by Chef Joseph G. Randall. All rights reserved. Copyright © 8/1/2010
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