Kathieys' Recipe Review "Stone-ground Grits with Mushrooms and Shrimp from Taste of the South Magazine
I decided to try what I consider a challenging recipe from a magazine called Taste of The South. I studied their recipe below. The picture below is from their website (mine did not look near as nice, but it was yummy)
Stone-ground Grits with Mushrooms and Sautéed Shrimp
Yield: 8 to 10 servings
4 cups reduced-sodium chicken broth
4 cups water
2 cups stone-ground grits
2 teaspoons kosher salt
1 cup whole milk, as needed
1⁄2 cup finely grated Parmesan cheese
1 tablespoon unsalted butter
1 1⁄2 tablespoons olive oil
2 cloves garlic, minced
1⁄4 teaspoon crushed red pepper
12 ounces baby portobello mushrooms, sliced
1⁄4 cup dry white wine
2 teaspoons fresh thyme
3⁄4 cup canned artichoke hearts, drained and roughly chopped
1⁄2 cup sun-dried tomatoes in oil, drained and roughly chopped
2 cups firmly packed fresh spinach
1⁄4 cup fresh basil, chopped
1 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
Sautéed Shrimp, to serve (recipe follows)
FIRST In a large Dutch oven, bring broth and 4 cups water to a gentle boil over medium-high heat. Slowly whisk in grits and salt; reduce heat to medium-low. Cook, whisking often, until grits are thick and creamy, approximately 45 minutes. (If grits become too thick, whisk in enough milk to achieve desired consistency.) Stir in cheese and butter. Reduce heat to low; cover, and keep warm.
NEXT Heat olive oil in a medium skillet over medium heat. Add garlic and red pepper; cook until fragrant, approximately 30 seconds. Stir in mushrooms. Increase heat to medium-high. Cook, stirring often, until browned, 6 to 7 minutes. Add wine and thyme; simmer until liquid evaporates, approximately 2 minutes. Stir in artichoke hearts and tomatoes.
LAST Stir mushroom mixture, spinach, and basil into grits; season with salt and black pepper. Serve with Sautéed Shrimp.
Yield: 8 to 10 servings
2 tablespoons olive oil, divided
2 cloves garlic, minced and divided
2 pounds medium fresh shrimp (tails left on), peeled and deveined, divided
1⁄2 teaspoon kosher salt, divided
1⁄4 teaspoon ground black pepper, divided
FIRST In a large skillet, heat 1 tablespoon olive oil over medium heat. Add half of garlic; cook until fragrant, approximately 30 seconds. Increase heat to medium-high. Add half of shrimp; cook, stirring occasionally, until pink, 3 to 4 minutes. Season with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper; set aside.
LAST Repeat with remaining olive oil, garlic, shrimp, salt, and pepper. Serve over grits
My Results are pictured below….
I must say it was yummy. I also must say it was not easy. Many steps, lots to clean up. I did enjoy making it though. I may try it again if I am feeling energetic.
So what would I give it on my cooking scale? Probably an 8/10. It was yummy:-)
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It is indicated by f stop numbers f1.4, f2, f2.8, f5.6 and so on.
Just to confuse us – the larger the aperture the smaller the f stop number f22 is a very small aperture, f5.6 is big.
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