Flaming Shrimp and Grits

By mrshermes2002

Ingredients

• Grits:
• 2 cups whole milk
• 2 cups water
• 1 1/2 teaspoons kosher salt
• 1 cup grits or coarse ground cornmeal
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter
• 4 ounces sharp Cheddar, grated
• Shrimp:
• 1 pound (31/35 count) shrimp, peeled and deveined
• 2 ounces bourbon whiskey
• 1/4 teaspoon hot sauce, optional
• Kosher salt
• Freshly ground black pepper

Details

Servings 4
Preparation time 35mins
Cooking time 70mins
Adapted from foodnetwork.com

Preparation

Step 1

Grits:
Bring the milk, water, and salt to a boil in a 4-quart saucepan, set over medium-high heat.

While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.

Shrimp:
Place a 10-inch non-stick saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a long match or stick lighter, and return to the heat. Toss continually until the flame extinguishes, approximately 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce and salt and pepper if desired. Serve over warm grits.

Recipe courtesy Alton Brown, 2009

CATEGORIES:

Shrimp

Appetizer

Sauteing

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