Ingredients
⅝ Tea Spoon(s) OLD BAY
⅜ Tea Spoon(s) Lemon pepper
1/3 Cup(s) Butter
⅛ Tea Spoon(s) Salt
1 Pinch Parsley
2 Fluid ounce(s) Olive oil
1 Cup(s) Heavy cream
2 Ounce(s) Weight Shredded cheddar cheese
2 Cup(s) Grits
12 Ounce(s) Weight Shrimp 26/30
4 Cup(s) Water to cook grits
DIRECTIONS
Cook grits 4 cups of water to 2 cups of grits. Stir grits constantly cook for 5 minutes, add butter, salt stir then cover cut off heat when done.
Make sure shrimp peeled & Devine tail on season with old bay, lemon pepper, then heat pan Saute shrimp in olive oil until done. approximately 2 minutes on each side
Add heavy cream to shrimp stir until sauce turn pinkish color.
Once done place grits on a plate then lay shrimp in circular position on plate pour sauce on top of shrimp add shredded cheddar cheese, and parsley for garnish in center.
Enjoy
⅜ Tea Spoon(s) Lemon pepper
1/3 Cup(s) Butter
⅛ Tea Spoon(s) Salt
1 Pinch Parsley
2 Fluid ounce(s) Olive oil
1 Cup(s) Heavy cream
2 Ounce(s) Weight Shredded cheddar cheese
2 Cup(s) Grits
12 Ounce(s) Weight Shrimp 26/30
4 Cup(s) Water to cook grits
DIRECTIONS
Cook grits 4 cups of water to 2 cups of grits. Stir grits constantly cook for 5 minutes, add butter, salt stir then cover cut off heat when done.
Make sure shrimp peeled & Devine tail on season with old bay, lemon pepper, then heat pan Saute shrimp in olive oil until done. approximately 2 minutes on each side
Add heavy cream to shrimp stir until sauce turn pinkish color.
Once done place grits on a plate then lay shrimp in circular position on plate pour sauce on top of shrimp add shredded cheddar cheese, and parsley for garnish in center.
Enjoy
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