The Celebrity Cookbook: Movie Meals, Silver Screen Suppers & Tinseltown Treats - 40 Favorite Foods & Recipes of the Rich & Famous by Stephanie Sharp

Author:Stephanie Sharp [Sharp, Stephanie]
Language: eng
Format: epub
Published: 2019-02-20T18:30:00+00:00

Shrimp:

2 tbsp olive oil

1 tbsp butter

1 medium onion (peeled, chopped)

1 small green pepper (chopped)

3 cloves garlic (peeled, minced)

1 (14 ounce) can diced tomatoes + juice

1 tsp Cajun seasoning

2 tbsp tomato paste

2 pounds medium-large raw shrimp (peeled, deveined)

½ cup water

2 tsp Worcestershire sauce

Salt (to taste)

Chopped fresh green onions (to garnish)

Directions:

1. First, make the grits: In a pan over high heat, bring 3 cups of water to boil. Stir in the grits along with the salt and return to boil while occasionally stirring.

2. Reduce heat to low and stir in the butter, simmer for approximately 15 minutes. You will need to occasionally stir and add more water if needed to prevent them from becoming too thick.

3. Keep warm over low heat, adding additional water as needed and stirring once or twice to avoid them sticking or clumping.

4. To prepare the shrimp, over moderately high heat in a large frying pan, combine the oil with the butter.

5. When the butter is melted, add the onion along with the green pepper and sauté for 4 minutes, until just softened.

6. Add the garlic and cook for 60 seconds before stirring in the canned diced tomatoes along with their juices. Add the Cajun seasoning along with the tomato paste and stir to combine. Cook for 2-3 minutes.

7. Add the shrimp and stir for a couple of minutes, until the shrimp become pink.

8. Pour in the water and add the Worcestershire sauce, cooking for 2-3 minutes until not boiling but heated through.

9. Taste and adjust the seasoning.

10. Serve the shrimp over the grits and garnish with green onions.

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