Shrimp and Grits with Fresh Fennel and Lemon
"Starting the grits in cold water, adding a little bit of milk and having enough cooking liquid and time are my secrets to making extra-creamy grits," shares Carla
GRITS
- 1/2 cup whole milk or half-and-half
- 1 cup stone-ground grits
- 1 bay leaf
- 1 tsp. kosher salt
- 1 Tbs. fresh thyme leaves
- 1/2 tsp. freshly ground black pepper
SHRIMP
- 1 fennel tea bag
- 1 lb. large shrimp, peeled and deveined with tails on
- 1-2 Tbs. olive oil
- Salt and pepper
- 3 Tbs. butter
- 1 cup finely diced fennel
- 2 garlic cloves, thinly sliced
- 1 tsp. chili flakes
- 2 tsp. smoked paprika
- 2 Tbs. lemon juice
- 3 plum tomatoes, cored and finely diced
- 3 Tbs. lightly chopped fennel fronds
● Grits: In pot, mix 3½ cups water, milk, grits, bay leaf and salt. Over medium heat, bring to a boil, whisking occasionally. Reduce heat to medium-low; whisk until grits are thick, creamy and have "popped," 40-45 min. Stir in thyme and pepper. Season with salt to taste. Keep warm.
This story is from the March 04, 2024 edition of Woman's World.
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This story is from the March 04, 2024 edition of Woman's World.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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