Shrimp And Grits With Succotash

  1. Bring 4 cups water and 1 teaspoon salt to a boil in a medium, heavy saucepan; gradually whisk in grits. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Remove from heat, and add 1/4 cup butter and Parmesan cheese, stirring until cheese melts; cover and keep warm.
  2. Heat 1 tablespoon oil in a saute pan or large skillet over medium-high heat; add lima beans, onion, celery, and carrot; saute 2 minutes. Add 1/2 cup water; cover, reduce heat, and simmer 15 minutes. Add corn; cook, uncovered, 3 to 5 minutes. Remove vegetables from pan; keep warm.
  3. Add remaining 1 tablespoon oil to pan, and heat; add shrimp, and cook 1 to 2 minutes on each side. Add ham and shallot; cook 2 minutes. Add white wine, and cook to deglaze pan (stirring to loosen particles from bottom of skillet). Add lima bean mixture and tomato halves to pan. Cook 1 to 2 minutes or until heated through. Stir in remaining 1/4 cup butter, lemon juice, and Tabasco sauce; season to taste with salt (about 1/4 teaspoon) and white pepper. Serve shrimp and succotash over hot grits.

water, salt, stoneground yellow grits, unsalted butter, parmesan cheese, olive oil, fresh lima beans, onion, celery, carrot, water, fresh corn kernels, shrimp, tasso ham, shallot, white wine, grape tomato, lemon juice, tabasco sauce, salt, ground white pepper

Taken from www.myrecipes.com/recipe/shrimp-grits-with-succotash (may not work)

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