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| Neo-Traditional Shrimp and Grits Meal |
"This recipe for shrimp and grits is a combination of guidelines from my pals with some improvements of my own. The end result is a wealthy and flavorful shrimp and grits recipe so that it will have you ever pronouncing 'Yum!' I realize you need to add a ton of cheese and butter, but you need to believe me that you might not want it! I served this dish on Christmas morning with a light lemonade infused with strawberries and mint."
Ingredients :
- 1 half kilos jumbo shrimp, peeled and deveined
- three tablespoons Dijon mustard
- 1 pinch seafood seasoning (along with Old Bay®), or to flavor
- 2 half of cups heavy whipping cream
- 2 half of cups chicken stock
- 1 shallot, finely chopped
- three tablespoons butter
- 1 teaspoon garlic powder
- 1 cup normal grits, raw
- salt and ground black pepper to taste
- 12 slices maple-cured bacon
- 1 loaf Italian bread
- 1/four cup olive oil, divided
- three/4 cup shredded Cheddar cheese
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H15M |
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- Preheat oven to 200 ranges F (95 levels C).
- Toss shrimp in a bowl with Dijon mustard till covered and sprinkle with seafood seasoning. Refrigerate shrimp at the same time as you entire last steps.
- Pour cream and bird inventory into a huge pot and convey to a boil. Reduce heat to medium-low; stir in shallot, butter, garlic powder, and grits. Bring mixture to a simmer and cook till grits have absorbed the liquid and are thick and easy, about 20 minutes. Season with salt and black pepper.
- Place bacon in a huge, deep skillet and cook over medium-high warmness, turning every now and then, till lightly browned, about 10 minutes. Drain the bacon slices on a paper towel-coated plate.
- Wrap Italian bread in aluminum foil and vicinity in preheated oven to warmness, about 10 minutes. When bread is hot and the out of doors is barely crunchy, slice into triangles. Cut the triangles apart horizontally, location onto a baking sheet, and brush with 2 tablespoons olive oil. Return to oven to toast, approximately 5 mins; eliminate and keep heat.
- Pour 2 greater tablespoons olive oil into skillet with bacon drippings and location skillet over medium-high heat. Cook and stir shrimp until red and not translucent interior, approximately five minutes.
- Divide grits amongst 6 serving bowls and set up cooked shrimp round the edges of the bowls. Place each bowl on a serving plate with 2 slices of bacon and a pair of toast triangles. Sprinkle grits with shredded Cheddar cheese.
Notes :
- Reynolds® Aluminum foil may be used to hold meals wet, cook it evenly, and make clean-up less difficult.
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