Shrimp and Grits - Dallas News |

Shrimp and Grits

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Shrimp Ingredients:

1 tablespoon Vegetable oil
1 pound U-10 Gulf Shrimp, peeled, deveined, tail on
½ teaspoon cayenne pepper
¼  teaspoon ground oregano
¼ teaspoon thyme leaves
1 lemon, juice of
2 tablespoons unsalted butter
2 teaspoons hot sauce
1 tablespoon Worcestershire
1 shallot, minced
1 clove garlic, peeled, minced
½ bunch scallions, washed, minced, green part only
2 tomatoes, concasse
2 hatch green chiles, roasted, seeded, diced
½ bunch parsley, washed, chopped, leaves only
To taste salt & pepper


Heat a heavy sauté pan over high heat. Add the vegetable oil to the pan and sauté the shrimp for 3-4 minutes or until pink. Remove the shrimp and reserve warm. Add the half the butter and ham to the same pan and cook 2 minutes. Add the shallot, garlic and scallions. Cook 1 minutes more. Add the tomatoes, hatch, seasonings and lemon juice, hot sauce and Worcestershire sauce to the pan. Add the shrimp back to the pan and toss well to coat. To serve mound the grits in the center of a plate and pour the shrimp and sauce over. Sprinkle more scallions if you wish.

Grits Ingredients:

2 cups water
1 ¼ cups milk
1 teaspoon salt
1 cup quick cooking grits (not instant)
¼ cup (½ stick) butter
1 cup white cheddar cheese, grated


In a small pot, bring the water, milk, and salt to a boil. Slowly stir the grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover with a lid, lower the temperature, and cook for approximately 30 minutes, stirring occasionally. Add more water if necessary. Stir in the butter and serve.

Serves 4.

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