Butter-Poached Shrimp with Grits

Page 141

Cuisine: Southern/Soul Food | Course Type: Main Courses

(1 review)

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This was good—how could it not be with the huge amount of butter (one cup for four servings)—but not extraordinary. I'm not sure that just sautéing the shrimp in a smaller amount of butter wouldn't be fine.

- I used some strong chicken stock for the grits. This lent them a rather unpleasant color. Think I'd stick with water or milk or very dilute chicken stock to do this again.
- Used lardons for the bacon.

(edited 25th September 2016) (0) comment (0) useful  

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