Back in October I got the chance to meet Alton Brown, a guy that I have admired for a very long time. I was as giddy as a school girl and acted just as dumb. I was in total control until he said hi. Then I lost it. I could barely speak and I am surprised I didn't crock something stupid out of my mouth like "will you marry me?" (Even though I could NEVER be without my hubby.) I always thought I would be cool with stars. I have met so many football stars and never acted like this before. I figured I could handle this but he just turned out to be exception (that's my story and I am sticking to it.) :)
One of my favorite recipes from him is this one for Shrimp and Grits. I had never had grits until I met my husband. He introduced me to the wonders and creaminess of it. When you use quick grits this meal can be on your table in under 15 mins. I LOVE THAT! Who doesn't want a quick meal? The original recipe wants regular grits, but I can only find quick here. Oh, and you get to set the shrimp on fire so keep a fire extinguisher near by just in case. :)
Flaming Shrimp and Grits
2 cups milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup quick grits
1/2 teaspoon black pepper
4 Tablespoons butter (unsalted)
4 - 6oz sharp cheddar cheese, grated
1 pound (31/35 count) shrimp, peeled and deveined
2 oz bourbon whiskey
1/4 teaspoon hot sauce, optional (I use about a tsp for a kick)
salt and pepper to tasteGreen onions (to garnish if desired)
*Bring the milk, water, and salt to a boil in a medium sauce pan, set over medium-high heat (be careful not to let your milk scorch). While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 5 mins (follow package directions if different) or until thick and creamy, removing the lid and whisk every 2 mins or so to prevent the grits from sticking or lumping.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.
*Heat a 10-inch non-stick saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a stick lighter, and return to the heat. (NEVER light this while heat is turned on, I turn my heat off add whiskey, light and then turn heat back on.)Toss continually until the flame extinguishes, approximately 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce, salt and pepper if desired. Serve over warm cheese grits and cornbread.
|He's me and my dorky self and Alton. Love his bow tie!|
Slightly adapted from: Food Network.com
Linked to: This Chick Cooks, Foodie Fridays