Shrimp and vidalia onions with grits
4 -6 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Old fashioned grits |
| 1¼ | cup | Milk |
| 1¼ | cup | Whipping cream |
| 4 | tablespoons | Butter |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Olive oil |
| 1 | Vidalia or other sweet onion, sliced | |
| Ground black pepper to taste | ||
| 1 | pounds | Large shrimp (up to 1-1/2) |
| 6 | Cloves garlic, finely chopped | |
| 6 | ounces | Beer, preferably amber |
| 1 | Lemon , juice of | |
| 1 | tablespoon | Fresh thyme |
| 1 | Peeled and chopped tomato | |
Directions
Bring grits and milk to a slow boil. Simmer 18 minutes, stirring frequently. Add cream, 2 tablespoons of the butter and 2 teaspoons of salt.
Cover and keep warm until ready to serve.
Heat 1 tablespoon of olive oil over medium high heat and saute onion until golden brown. Add salt and pepper to taste. Set aside.
Heat remaining olive oil over medium high heat and saute shrimp until just done, adding salt and pepper to taste. Add garlic, beer and lemon juice and simmer 1 minute. Add fresh thyme, reserving some for garnish, remaining 2 tablespoons of butter and tomato.
To serve, spoon grits on each dish. Top with shrimp and thyme garnish, if using. Spoon sauce around grits (we served it over the shrimp). Posted to EAT-L Digest 09 Apr 97 by Patricia Williams <PIE@...> on Apr 10, 1997