Two eggs, smothered shrimp w/ crab gravy over grits
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Hominy grits |
| 1 | tablespoon | Minced shallot |
| pinch | Salt | |
| 1½ | cup | Water |
| Blended oil | ||
| ½ | pounds | Medium shrimp, cleaned |
| ½ | cup | Demi glace 1 tablespoon |
| Sage | ||
| 1 | tablespoon | Thyme |
| 1 | tablespoon | Rosemary |
| Salt and pepper to taste | ||
| ¼ | cup | Crabmeat |
Directions
Grits: Place 1½ cups of water with hominy grits in a pot with salt, shallots and butter bring to a simmer. Simmer grits approximately 25 minutes, until grits are cooked. If they seem dry add a little more water during cooking process.
In a saute pan heat blended oil, until very hot but not smoking, add shrimp. Cook shrimp until golden on both sides and cooked through.
Take out of pan and place in cooked grits. Deglaze pan with demi glaze, add herbs and crabmeat. Check seasoning. Pour over shrimp and grits.
CHEF DU JOUR MARVIN WOODS SHOW #DJ9261 Grits:
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