Super Shrimp and Grits

The Grits:

3 cups chicken broth

3 cups milk

1 1/2 cups stone ground grits

1 cup heavy cream

4 tablespoons butter

Salt and cayenne pepper, to taste

2 teaspoons lemon zest


Bring the broth and milk to a boil in a large LeCreuset pot.  Stir in the grits, whisking to keep them smooth.  Simmer over low heat, stirring frequently, until the grits begin to thicken, about 30 minutes.  Place in a 300 º F. oven or 20 minutes, stirring a couple o times.

Stir in the lemon zest.

Serve hot topped with the Shrimp.


The Shrimp:

2 pounds medium to large shrimp

Kosher salt and freshly ground black pepper


2 tablespoons vegetable oil

2 tablespoons butter

1/4 cup chopped shallots

1/2 cup sliced green onions

1 teaspoon minced garlic

1 can Rotel tomatoes, drained

1 cup dry white wine

1 cup heavy cream

Chopped parsley, for garnish


Season the shrimp and dredge in flour to lightly coat.

Heat the oil and butter in a LeCreuset skillet.  Sauté the shrimp over high heat, turning once, just until pink.  Remove to a side dish.

Add the shallots, onions and garlic to the skillet and cook, stirring, or 5 minutes.

Pour in the wine and cook over high to reduce by 1/2.  Stir in the tomatoes and cook 3 minutes.  Whisk in the cream and cook until mixture thickens slightly.

Return the shrimp and heat for 1 to 2 mintues.

Serve on top o the grits.

Garnish with parsley.

Serves 8 to 10.