Network Subscribers can watch hundreds of new & classic Paula shows Login / Learn More
 

More Views

More Views

Shrimp Florentine over Tomato Grits Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
8 servings as an appetizer, 4 servings as a main course Servings
$ /Serving
Print
Moderate Level
0 MIN Prep + Cook
8 servings as an appetizer, 4 servings as a main course Servings
$ /Serving

Shrimp Florentine over Tomato Grits Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
8 servings as an appetizer, 4 servings as a main course Servings
$ /Serving

Ingredients

  • 2 cups water
  • 3/4 cup milk
  • 1 teaspoons salt
  • 1 cup quick cooking grits
  • 1/3 cup green onions, diced
  • 2 1/2 cups cheddar, shredded
  • 2 eggs, lightly beaten
  • 2 tablespoons butter
  • 1 clove minced garlic
  • 12 shrimp, peeled and deveined
  • 2 lemons, juiced
  • 1 cup heavy cream
  • 1/4 cup grated parmesan cheese and more for serving
  • 2 cups fresh spinach, packed down
  • 1 dash ground nutmeg

Preparation

Preheat the oven to 350 °F.

 

To make the tomato grits, in a saucepan, bring the water and milk to a boil. Add the salt. Slowly add the grits and return to a boil; stir for 1 full minute. (The secret to preparing good grits is the initial stirring of the pot.) Reduce the heat, cover, and cook for 3 minutes. Stir the grits and add 1 stick of butter, stirring until it has melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from the heat and set aside. Saute the onions in the remaining 1 tablespoon butter for 1 minute. Add the garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir until cheese is melted. Add the tomatoes and green chiles and mix well; stir in the beaten eggs. Pour the grits into a greased 8 by11 by 2-inch casserole. Bake the casserole for 40 minutes. Sprinkle the remaining cheese over the casserole for the last 5 minutes of cooking time.

 

To make the Shrimp Florentine, start with 1 tablespoon butter in saute pan. Add minced garlic and shrimp. Deglaze with lemon and wine. Add cream, cheese and spinach. Reduce, season, to taste, with salt and pepper and pour over grits.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Preparation

Preheat the oven to 350 °F.

 

To make the tomato grits, in a saucepan, bring the water and milk to a boil. Add the salt. Slowly add the grits and return to a boil; stir for 1 full minute. (The secret to preparing good grits is the initial stirring of the pot.) Reduce the heat, cover, and cook for 3 minutes. Stir the grits and add 1 stick of butter, stirring until it has melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from the heat and set aside. Saute the onions in the remaining 1 tablespoon butter for 1 minute. Add the garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir until cheese is melted. Add the tomatoes and green chiles and mix well; stir in the beaten eggs. Pour the grits into a greased 8 by11 by 2-inch casserole. Bake the casserole for 40 minutes. Sprinkle the remaining cheese over the casserole for the last 5 minutes of cooking time.

 

To make the Shrimp Florentine, start with 1 tablespoon butter in saute pan. Add minced garlic and shrimp. Deglaze with lemon and wine. Add cream, cheese and spinach. Reduce, season, to taste, with salt and pepper and pour over grits.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product