For The Shrimp. For detailed instructions please visit For The Blue Cheese Grits. 1 cup yellow corn grits (*See Note). 2 tablespoons Frank’s hot sauce (or your preferred brand). 1 ½ pounds large fresh Florida pink shrimp (or whatever is available)
Mash the potatoes, salmon, parsley and one handful of kalewith a pinch of salt and the garlic. Serve your fish cakes with the parsnip chipsand lots of lovely tahini dressing
I just want to start this post off with a big ole’ YUM. Grits are easily ruined and if the shrimp weren’t seasoned properly this could have been a dull dish
I made this with the heavy cream, but the next time I used half cream and half whole milk, and the grits were a little thinner, as we like, and just as good
In the same pan with bacon fat, sauté shrimp over medium-high heat until pink on both sides. Top with parsley, drizzle with balsamic vinegar reduction and serve immediately
Then on the stovetop, heat some grapeseed oil in a large nonstick saute pan, and when it begins to shimmer, saute the shrimp only until they turn pink, and then remove shrimp to a utility platter
Spread the shrimps out on a paper towel, cover with another paper towel and pat dry before grilling. To make this salad after you have made the vinaigrette, put the frozen shrimps in a colanderand let cold water run over it or you can thaw the shrimp a night before (however, I never remember to do that) in the refrigerator and then drain well
Comments
Log in or Register to write a comment.