shrimp with “grits”


this is a variation of one of my other recipes. It uses corn instead of grits

for the grits
5 ears cork,shucked
1/2 cup milk
1/4 cup parmesan cheese

cut the kernels off the cobs and grate in a food proeessor
in a medium saucepan add the corn and stir in the milk. heat over medium heat 5 minutes,
stir in the cheese until melted,set aside and keep warm

for the sauce
1 onion diced
3 cloves garlic chopped
4 bay leaves
1 cup white wine
1 28oz can diced tomatoes,drained
1/2 tsp cayenne pepper
1/4 cup fresh basil
5 sprigs fresh thyme chopped

heat 1 Tbsp oil in a large skillet. add the onion and cook over medium high heat 5-7 minutes until beginning to brown. Add the garlic and continue cooking 45 seconds. Add the wine and cook until the wine mostly evaporates. Add the tomatoes,bay leaves and cayenne. bring to a boil,reduce heat and simmer 10 minutes. remove from the heat and stir in the herbs. set aside and keep warm

for the shrimp
1 lb large shrimp,peeled and deveined
salt and pepper
1 Tbsp oil
heat the oil on a large skillet
add the shrimp and season with salt and pepper
cook over medium high heat 3 minutes,flip and cook 3 minutes more,until the shrimp are pink and firm

to serve
spoon the “grits” on a plate
add the shrimp and pour the sauce over it


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