SHRIMP AND GRITS RECIPE - NYT COOKING
Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Variations of the dish now appear on breakfast, lunch and dinner menus across the country from Maine to Oregon. This recipe is an adaptation of one that Julia Reed discovered at Pearl’s Café, a restaurant in landlocked Sewanee, Tenn., that evokes shrimp cardinale, a dish found in New Orleans. It is “a superb version, a highly seasoned, creamy concoction with chunks of tomatoes” that is served over a pile of grits enriched with plenty of butter, salt and Cheddar.
Provided by Julia Reed
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.
- For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.
- Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.
Nutrition Facts : @context http//schema.org, Calories 685, UnsaturatedFatContent 13 grams, CarbohydrateContent 36 grams, FatContent 44 grams, FiberContent 3 grams, ProteinContent 39 grams, SaturatedFatContent 26 grams, SodiumContent 890 milligrams, SugarContent 4 grams, TransFatContent 1 gram
DEEP SOUTH DISH: SOUTHERN BEEF AND SAUSAGE GOULASH
An American goulash, made with ground beef, Italian sausage and andouille, tomato, garlic and pasta, and seasoned with the Trinity and a bit of Cajun seasoning.
Provided by Deep South Dish
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Number Of Ingredients 19
Steps:
- Heat oil in a large pot over medium heat; saute the celery, green pepper and onion until softened.
- Add the ground beef and Italian sausage, cooking over medium high heat, until lightly browned and cooked through, breaking up the meat as it cooks.
- Add the andouille sausage and the garlic, stir and cook another 3 minutes.
- Add the Italian seasoning, salt, pepper, and Cajun seasoning, stir and cook another minute.
- Stir in the tomato sauce, diced tomatoes, stewed tomatoes, bay leaves and parsley, and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
- Add the beef broth and pasta, bring to a boil, reduce heat, cover and simmer for 20 minutes or until noodles are tender and liquids have reduced.
- Taste, adjust seasonings as needed, remove and discard bay leaves, and serve with a nice side salad and a green veggie.
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DEEP SOUTH DISH: SOUTHERN BEEF AND SAUSAGE GOULASH
An American goulash, made with ground beef, Italian sausage and andouille, tomato, garlic and pasta, and seasoned with the Trinity and a bit of Cajun seasoning.
From deepsouthdish.com
Total Time 50 minutes
Cuisine American, Southern
From deepsouthdish.com
Total Time 50 minutes
Cuisine American, Southern
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SHRIMP AND GRITS RECIPE - NYT COOKING
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