One of the many roads I have traveled being a Chef was living in the south. I learned to embrace that life and delicious culture and worked with some of the best southern chef’s I could find. The shrimp and grits we serve at Mohegan Sun is a result of that culinary journey. Here is our recipe:
Servings: 4 (click to scale)
Ingredients
- 3/4 cup grits
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 6 oz sharp cheddar cheese
- 3 Tbsp butter
- 3 1/2 cups water
- 4 Tbsp butter
- 3/4 cup onions chopped
- 1/2 cup red and green peppers chopped
- 2 cloves fresh garlic minced
- 1 cup tomatoes diced
- 1/2 tsp dried thyme
- 1 pound shrimp shells removed
- 1 Tbsp tomato paste
- 1 cup shrimp stock
- 1/4 cup heavy whipping cream
- 3 Tbsp white wine
- 1 Tbsp tabasco sauce
- salt to taste
- ground black pepper to taste
- 4 Tbsp Flat leaf parsley chopped
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Instructions
- To make grits: Bring grits to a boil, lower temperature and simmer for 15 – 20 minutes. Remove from heat and stir in butter and cheese. Set aside to keep warm.
- In a large pan, melt butter on medium heat. Add onions, peppers and garlic until soft – about 4 minutes. Add tomatoes, juice, thyme and continue to simmer. Add shrimp and cook for 2 minutes while stirring. Add 1/2 cup stock and wine and cook for 3 minutes. Add tomato paste and blend. Add salt, pepper and tabasco. Take off heat and stir in cream.
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