Porter Beer Bar Shrimp & Grits
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 473.18 ml water
- 473.18 ml heavy cream
- 236.59 ml quick-cooking grits
- 236.59 ml grated white cheddar cheese
- 113.39 g butter
- 4.92 ml salt
- 2.46 ml ground black pepper
- 226.79 g cremini mushrooms, sliced
- 226.79 g portabella mushrooms, sliced
- 1 onion, sliced
- 29.58 ml butter
- 2.46 ml salt
- 0.61 ml pepper
- 44.37 ml chopped parsley
- 24 shrimp (peeled and deveined)
- white truffle oil
directions
- To make the grits, bring water and cream to a boil. Quickly whisk in grits and cook for 5 minutes stirring. Whisk in cheddar and cook another 5 minutes. Finish with butter, salt and pepper.
- To make the topping, heat butter in a sauté pan. Add onion and sauté for 2 minutes. Add mushrooms and sauté until they release their juices. Add shrimp and sauté until pink. Mix in parsley, salt and pepper.
- To plate, dish some grits in a bowl or plate or whatever you like, add some shrimp/shroom mixture on top and add a couple drops of truffle oil if you like.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Wanna be chef who hates his dayjob who dreams of opening a small little joint somewhere. Loves all kinds of foods and now believes that all food is cookable given the right tools and the right ingredients. Simple food is good food. Poor people food is somehow expensive in restaurants. Father is from Hungary and my mother is from West Virginia and my girlfriend is of Polish descent who's family lives in Georgia but originally from Pennsylvania. Eastern European Hillbilly madness.
I am, the, Hungarian Hillbilly.
Zing!