Shrimp and Grits with a Chipotle Drizzle

• 2 Tablespoons Unsalted Butter
• 1 Tablespoon Olive Oil
• 4 cloves Garlic, Minced
• 1/4 cups Shallots, Diced
• 1/2 Tablespoons Dried Thyme
• 1 cup Water
• 1 cup Chicken Stock
• 1 cup Heavy Cream
• 1 cup Stone-ground Yellow Grits
• 1/2 cups Grated Parmesan Cheese
• 4 Tablespoons (additional) Butter, Divided Use
• 1 whole Medium Green Bell Pepper, Diced
• 2 whole Ribs Of Celery, Diced
• 1 pound Shrimp, Peeled And Deveined (about 30 Shrimp)
• 1 cup Dry White Wine
• 1 whole Large Tomato, Diced
• 2 Tablespoons Fresh, Flat-leaf Parsley, Chopped
• 1 whole Lemon, Juiced
• 2 pinches Salt And Pepper, to taste
• 3 Tablespoons Chipotle Adobo Sauce

1. Simple ingredients which pack some really great flavors and texture, plus it is really quick to make.
2. With that said...
3. Begin by melting the butter and olive oil in a sauce pan on medium heat.
4. Once melted, add in the garlic, shallot, and thyme.
5. Let this cook until the garlic becomes fragrant, then toss in the water, broth or stock, and cream.
6. Stir well, and bring up to a low boil on medium-high heat.
7. Get a whisk and slowly begin adding in the grits, stirring the entire time.
8. Reduce the heat to medium-low and continue to stir, cooking for about 10-15 minutes, then add in your parmesan cheese.
9. Reduce the heat to low to keep it warm.
10. Stir on occasion as you make your shrimp and sauce.
11. To a large skillet, add two more tablespoons of butter and let that melt on medium-high heat.
12. Toss in your bell peppers, and celery and give that a toss, or stir.
13. Cook for a few minutes then toss in the shrimp.
14. Cook the shrimp until just about opaque, then remove the mixture from the skillet and set it aside.
15. Into the skillet that you used for the shrimp, bring up the heat just a bit and toss in your white wine.
16. Cook, stirring occasionally to deglaze the pan, for about 5-8 minutes or until the wine reduces.
17. Next toss in the tomatoes, parsley, lemon juice, and some salt and pepper.
18. Give a good stir.
19. Add in the remaining two tablespoons of butter, put the shrimp back in, and give a good stir.
20. Now you are ready to plate.
21. Give the grits another stir.
22. Ladle some of the grits into a serving bowl, then take the wine and tomato sauce mixture and add that to the top of the grits.
23. Place a few shrimp in the bowl, then drizzle some of the chipotle adobo sauce around the perimeter of the grits.
24. Ok, so here is the deal.
25. When everyone is around their bowl of shrimp and grits, you literally get those sound effects you are looking for when guests eat.
26. There were the oh, oh my, ummmmmmm, and the occasional wow.
27. Creamy and cheesy grits that balanced out the perfect heat of the chipotle adobo sauce, and the texture of the celery and shrimp, along with the flavor of the wine sauce really made this lowcountry cuisine shine.
28. Hope you enjoy.

butter, olive oil, garlic, shallots, thyme, water, chicken, heavy cream, stoneground yellow grits, parmesan cheese, butter, green bell pepper, celery, shrimp, white wine, tomato, parsley, lemon, salt

Taken from tastykitchen.com/recipes/main-courses/shrimp-and-grits-with-a-chipotle-drizzle/ (may not work)