October 2011

Savannah Shrimp and Grits

2 pounds medium shrimp, peeled and deveined
1 cup chopped scallions
1 cup yellow & red pepper, diced
1 shallot, chopped fine
6 tablespoons butter
6 tablespoons flour
1/4 cup sherry
2 cups half & half
2 cups heavy whipping cream
salt and pepper
cayenne pepper
Grits (see recipe below)

In a heavy-bottom sauce pan, melt butter.  Add scallions, peppers and shallots, then cook until softened.  Add flour and stir until combined.  Cook for 1 - 2 minutes.  Add sherry and cook an additional 1 - 2 minutes.  Add half & half and cream.  Cook until thickened.  Season with salt, pepper, and cayenne pepper.  Add shrimp and cook for 3 - 4 minutes, or until shrimp are cooked through.  Serve atop grits in a bowl.


2 cups stone ground grits
3 cups water
1 cup half & half
2 teaspoons salt

Bring water, half & half and salt to a boil in a large pot.  Slowly whisk in grits.  Bring to a full boil, then lower to a simmer.  Cook 20 - 30 minutes, adding additional water if needed.  Grits should be the consistency of hot cereal.

Serves 8.