Sherry Shrimp & Grits
Source of Recipe
James Briscione’s Low Country Cooking class at ICE
This dish was recommended by my friend, Skip. It is absolutely fantastic and incredibly easy. It is simple enough to be a week night meal, but impressive enough to serve company. I used yellow grits (polenta) and did them in the slow cooker. Use your favorite grits/polenta recipe and just have it ready for serving.
List of Ingredients
Stone ground grits, prepared
4 T. butter
1 shallot, minced
2 garlic cloves, minced
1 medium green bell pepper, diced
2 lb. shrimp, peeled and de-veined
1 c. dry sherry
1/2 c. cream
Pinch cayenne pepper or a couple shakes of hot sauce
2 T. chopped parsley
In a large sauté pan, lightly cook the pepper. When sweated, add the shallots and garlic for a couple of minutes. Add the shrimp and season with salt and pepper. Cook over medium-high heat until the shrimp turn bright pink. Add the sherry to deglaze pan and reduce by half. Add the cream and reduce by half again. Mix in the parsley. Taste and season with cayenne and more salt and pepper, if needed.
Serve on top of grits.