Edna Lewis & Scott Peacock's Shrimp Grits
- 2 sticks (1 cup) unsalted butter
- 1 pound fresh shrimp, peeled and deveined (Scott Peacock likes small, sweet ones like gulf shrimp, but get whatever is freshest)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup sherry
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon cayenne pepper
- 2 cups water
- 2 cups milk, or more
- 1 cup stone-ground or regular grits
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- Kosher salt
- This recipe is gluten-free
- Breakfast Foods
- Grits, stone-ground or regular (1 cup)
- Seafood
- Shrimp, fresh (1 pound)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Cayenne pepper (1/4 teaspoon)
- Kosher salt (1)
- Salt (1/2 teaspoon)
- Drinks
- Lemon juice, freshly squeezed (2 tablespoons)
- Water (2 cups)
- Dairy
- Butter, unsalted (2 sticks)
- Butter, unsalted (2 tablespoons)
- Heavy cream (1/4 cup)
- Milk (2 cups)
- Beer, Wine & Liquor
- Sherry (1/4 cup)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published April 20, 2012 (10 months ago).
18 people saved this recipe.
