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Grits Recipe




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Yield:

6 portions

Ingredients

  1. 2 lbs. shrimp (16 to 20) peeled, deveined, tail on
  2. 3 tsp kosher salt
  3. 3 cups buttermilk
  4. 6 cups tempura flour (6 cups flour, 1/2 tsp each pepper, salt, baking powder)
  5. 6 oz. freshly grated Parmesan
  6. 1/4 cup chopped parlsey
  7. Chipotle marinara sauce
  8. Sauteed spinach
  9. Cheddar cheese grits

Directions - Shrimp

  1. Season shrimp with salt.
  2. Coat with buttermilk.
  3. Dredge in flour.
  4. Deep fry at 375 F until golden. Remove from fryer; drain.

Directions - Marinara Sauce

  1. Heat 1 tablespoon olive oil in pot.
  2. Saute 2 tablespoons diced yellow onions, 1 tablespoon minced garlic until onions are translucent.
  3. Add 28 ounces diced tomatoes, 1 teaspoon sugar, 1 teaspoon Italian seasoning and 1 teaspoon chopped chipotle peppers (canned).
  4. Stir and bring to simmer. Simmer 45 minutes on low to medium heat, stirring occasionally.
  5. Remove from heat.
  6. Puree until smooth. Stir in 1/4 cup chopped parsley. Keep warm until needed.

Directions - Cheddar Cheese Grits

  1. In pot, bring 1 quart water, 2 1/2 cups milk, 1/2 teaspoon salt to boil.
  2. Whisk in 1 1/2 cups quick grits.
  3. Simmer 5-10 minutes, stirring constantly. Remove from heat.
  4. Top with 4 ounces each shredded American and cheddar cheeses and 1/2 teaspoon Cajun seasoning. Keep warm until needed.

Directions - Sauteed Spinach

  1. Saute 1 pound fresh spinach in 1 teaspoon unsalted butter, turning with tongs until wilted.
  2. Season with coarse salt.

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