RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5890
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| Recipe Name: |
Pan Seared Shrimp with Summer Veggies & Grits - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.42
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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: |
Large Saute Pan, Medium Saucepan |
| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup milk, whole
1 Tablespoon oil, grape seed
3 Tablespoons basil, fresh chiffonade
1 to taste salt and pepper
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Directions:
Heat 2 tablespoons butter in a medium saucepan over medium high heat.
Add onion to pan with a dash of salt and cook, stirring occasionally, for 5 to 7 minutes, until caramelized and well browned.
Remove from heat and add milk and water.
Crank up the heat to high and bring to a boil, scraping up browned bits until milk mixture is light brown.
Start whisking and slowly add grits, while continuing to whisk.
Whisk another 30 seconds once all the grits are added, then reduce heat to medium low and cook, stirring regularly, for 20 minutes. (If the grits get too dry, add another 1/2 cup of water).
When the grits have 10 minutes remaining, heat a large saute pan over high heat until smoking hot. Add just enough grapeseed oil to coat the bottom of the pan and swirl to coat.
Pat shrimp dry and season both sides with salt. Add shrimp in a single payer and sear for 1 minute.
When shrimp curl, flip and cook 30 seconds to 1 minute, until pink all over. Transfer shrimp to a plate.
Add more oil to the pan to cover. Add green beans and cook, tossing for 2 minutes. Add squash and cook, tossing, for 1 minute. Add bell pepper and garlic and cook, tossing for 30 seconds.
Add tomatoes, paprika, chipotle, salt and pepper to taste and remove the pan from the heat. Add the lemon juice and basil to the pan and toss to combine.
Add 1 tablespoon of butter, salt and pepper to taste to the grits.
To serve, scoop grits on to the plate, top with shrimp and spoon veggies over the top. |
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| Nutrition per Serving: |
| Calories: |
645 |
Total Carbs: |
58.9 |
Net Carbs: |
50.2 |
| Cholesterol: |
241.7 |
Fat: |
26.3 |
Protein: |
43.26 |
| Fiber: |
8.71 |
Sodium: |
276.67 |
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