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Soy Sauce Shrimp and Grits recipe

Written on Saturday, August 13, 2016 | 9:30:00 AM

Serves : servings 

Ingredients : 

- 4½ cups water, divided
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 3 tablespoons unsalted butter
- ½ cup shredded Parmigiano-Reggiano, Parmesan, or cheddar cheese

- 1 tablespoon unsalted butter
- 1 pound raw shrimp (see note)
- ½ teaspoon salt
- 2 tablespoons soy sauce

Preparation Method :
1) Make the grits: In a large pot, combine 3½ cups of the water and the salt and bring to a boil. In a bowl, combine the remaining cup of water and the cornmeal. When the water comes to a boil, whisk in the cornmeal mixture. Bring to a boil again and then lower the heat to low. The mixture will thicken slowly. Five minutes after lowering the heat, whisk in the butter and cheese. This is the point when I start the shrimp. The grits should remain on low heat, whisked occasionally, for the next 10 minutes, then the heat can be turned off and they can rest until they are ready to be served.

2) Make the shrimp: In a skillet, melt the butter. Add the shrimp and cook for 2 minutes, stirring occasionally, then sprinkle in the salt and pour in the soy sauce. Cook for 8 minutes, or until the shrimp are no longer translucent and turn pink.

3) To serve, spoon the grits into four bowls and top with the shrimp.

I like to get frozen raw large shrimp (1 pound per bag) that are peeled, deveined, and tail on—it makes prep a breeze. If buying them from the fishmonger at your grocery store, ask whether the store’s frozen raw shrimp are like that, and if not, the fishmonger will usually offer to peel and devein them for you.


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