Sunday, April 15, 2012
Old Firehouse Restaurant's Hollywood Shrimp
Hollywood shrimp:
Oil, for sautéing
1/2 pound sliced country ham
3 pounds (21 to 25 count per pound) shrimp, peeled and deveined
2 tablespoons minced garlic
8 ounces (2 sticks) butter, melted
Heat the oven to 400 degrees.
In a large lightly oiled skillet, sauté the country ham over medium heat until crisp, about 8 to 10 minutes. Remove from heat and cool slightly, then slice or chop; the restaurant juliennes the ham.
In a large casserole (about 11 by 15 inches), place the peeled shrimp in a single layer. Top the shrimp with the minced garlic, country ham and drizzle with melted butter. Place the casserole in the oven and cook just until the shrimp are opaque and firm, about 15 to 25 minutes. Serve the shrimp over the cooked grits.
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Grits:
2 cups water
2 cups milk
2 tablespoons butter
1 tablespoon kosher salt
1 cup grits
2 tablespoons heavy cream
In a 3-quart stock pot, combine the water, milk, butter and salt.
Bring the mixture to a boil over high heat, then stir in the grits. Reduce the heat and cook, stirring occasionally, until thickened, following the package instructions.
Remove from heat, and stir in the cream for added richness.
This makes about 4 cups cooked grits. Serve immediately.
Makes 6-8 Servings
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2012
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April
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- Caramel Dream Bars
- Carmine's Eggplant Parmigiana
- Panera Bread Grilled Steak Salad with Giant Croutons
- Olive Garden Cream of Tomato and Basil Soup
- Pecan Pralines
- Dave & Buster's Roasted Turkey Avocado BLT
- Butternut Squash Casserole
- Morrison's Rogue River Lodge Orange Dinner Rolls
- Carrabba's Italian Grill Pesto Sauce
- Cashew Chicken Chop Suey
- Old Firehouse Restaurant's Hollywood Shrimp
- Qdoba Mexican Grill Mango Salsa
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