Thursday, June 2, 2016

Thursday, June 2, 2016

Thursday, June 2, 2016

What the Beck???

Sur la Table Class #3 continued
"Flavors of the South"

Part B: Classic Shrimp and Grits

 We began by adding the grits, water, salt, 
and butter to a pan, and brought it to a boil

Grits need to cook for about 45 to 60 minutes 

 Once it thickens, it needs to be stirred constantly.
The last step was to add the cheese,
but my picture was a blurry mess.
Bacon again, but this time in the shrimp. Yeah!!!

 We added the shrimp in a single layer to the cooked bacon.

In another skillet we cooked the butter, mushrooms, 
shallots and garlic, until they had softened. 

Sherry is added to the pan, and then the shrimp stock,
 Tabasco, bay leaves and paprika. 
Then, we simmered them up.

 We finished cooking the shrimp and added in the lemon 
juice, parsley and the last of the butter.
Then, we mixed the two pans together.

 We put the final shrimp mixture on 
top of the cheese grits in a pan.

This blurry plate was my sample.
Mmmm.. southern cooking!!!

If you can - sign up for any of the 
Sur la Table classes.
I have loved all three!!!!

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