Ingredients
- 1 pound shrimp
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1 ounce sliced red onion
- 1 clove garlic, minced
- 1 ounce yellow bell pepper, in strips
- 1 ounce red bell pepper, in strips
- White pepper, to taste
- 2 teaspoons old Bay Seafood seasoning
- 1 tablespoon heavy cream
- 4 ounces cheddar cheese
- 4 servings grits, prepared according to package directions
Preparation
Step 1
1. Peel and devein shrimp, saving the shells. Make a shrimp stock by placing the shrimp shells in a stock pot and covering with cold water. Cook over medium heat until the amount of liquid is reduced by half, about 20 minutes.
2. Place olive oil in saute pan. Add shallots, onion, and garlic. Add shrimp and bell peppers. Cook until shrimp are done.
3. Add white pepper and Old Bay. Add 1 ounce of the shrimp stock and the heavy cream. Fold Vermont cheddar into the prepared grits just before serving. Serve shrimp over grits.
used about 1/4 cup red onion, 3-4 cloves garlic, 1/2 a yellow bell pepper, 1/2 a red bell pepper; extra cream (but substituted fat free half and half) - quite good! Would be great with even more veggies.