Carolina Kitchen: Texas Shrimp on North Carolina Grits
by Recipes from Molly Fowler, The Dining Diva
- 1 1/2 lbs Jumbo Texas Gulf Shrimp, peeled, deveined, tail intact
- 1/2 Cup Minced fresh cilantro
- 1/4 Cup Minced sun-dried tomatoes (not the ones packed on oil)
- 1/4 Cup Minced green onion
- 1 Clove Garlic, minced
- 1 Jalapeno, minced
- Salt to taste
- 1/3 Cup Texas Pecan oil
- Lemon wedges (as garnish to squeeze over when serving)
- 3/4 Cup North Carolina Stone Ground Grits
- 2 Cups Water
- 2 Cups Half and Half
- 4 Tbsp Unsalted butter
- 1 tsp Salt
- 1 Cup Fresh corn kernels
- 4 oz Diced green chilies
- Oil for sautéing
To prepare the shrimp:
- Mix all ingredients except shrimp in a bowl to blend.
- Add the Texas shrimp and let marinate in the refrigerator for no more than 20 minutes.
- Heat a skillet over medium high heat until hot.
- Add shrimp/marinade mixture, and sauté until shrimp begin to curl and become opaque.
- Spoon over hot grits and serve at once, garnished with lemon.
To prepare the grits:
- Combine North Carolina grits, water, Half and Half, butter and salt in a large saucepan.
- Bring to a rolling boil over medium high heat, stirring constantly.
- Reduce heat to simmer, and continue stirring the grits until they have thickened and softened.
- When cooked to your liking, stir in the corn kernels and green chilies.
- Pour into an oiled 9X9 baking dish and smooth the top.
- Refrigerate until completely chilled.
- Cut into squares and saute on a hot oiled grill pan or skillet until brown and crisp on each side.