RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4590
| View Recipe |
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| Recipe Name: |
Garlic Butter Shrimp and Grits - Copy |
| Source: |
Unknown |
Submitted by: |
Administrator |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
Dairy |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Cups milk, whole
1 to taste salt and pepper
2 Teaspoons worcestershire sauce
3 Tablespoons parsley, flat-leaf chopped, divided
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Directions:
Cook grits according to package instructions using chicken stock and milk in place of water; season with salt and pepper, to taste. Stir in 1 tablespoon butter until melted, about 1 minute; set aside and keep warm.
Melt remaining 7 tablespoons butter in a large skillet over medium heat. Add shallot, and cook, stirring frequently, until translucent, about 2 minutes. Stir in garlic, thyme and paprika until fragrant, about 1 minute.
Stir in white wine and Worcestershire.
Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3 to 4 minutes.
Stir in 2 tablespoons parsley and lemon juice.
Serve immediately with grits, garnished with remaining 1 tablespoon parsley; if desired. |
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| Nutrition per Serving: |
| Calories: |
-3 |
Total Carbs: |
-2.8 |
Net Carbs: |
-1.8 |
| Cholesterol: |
-0.8 |
Fat: |
-1.0 |
Protein: |
-1.75 |
| Fiber: |
-1.00 |
Sodium: |
-2.25 |
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