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Chef Kim Bailey's Shrimp and Grits

Daytime

Published: June 8, 2009

Bailey's Shrimp & Grits

Kim Bailey
Owner
Bailey's Restaurant
www.BaileyCatering.com

GRITS

1 cup quick grits
2 cups water
1 cup heavy cream
1 ½ sticks salted butter
1 ½ teaspoons salt

Bring water, cream, butter, and salt to a boil – slowing whisk in grits. As the grits begin to thicken add cream and water as needed to the consistency you desire.

SHRIMP

4 Tablespoons butter
1 Tablespoon Extra Virgin olive Oil
½ Cup Chopped Onion
½ Cup Chopped Fresh Tomato
½ teaspoon Cajun seasoning
2 teaspoons Tabasco Sauce
½ teaspoon salt
½ Cup white wine
1 Bay Leaf
2 Tablespoons Tomato Paste
½ teaspoon Red Pepper Flakes
¼ to ½ cup chicken stock

2 Pounds Shrimp – peeled and de-veined

Sautee onion in butter and olive oil until soft, add remaining ingredients and let reduce down until moderately thick. Add shrimp and cook about one minute – it is important not to overcook the shrimp. Serve over Grits.

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