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6.23.03

Shrimp and Grits

 

Shrimp and Grits

 By

Chef Barry Phillips

with the Lucky Fisherman resturaunt at Oak Island

Ingredients

1 cup Taso ham

Oil

1 lb. Jumbo Shrimp

1 Quart of Water

1/4 cup beef broth

Flour

 1) Start off by sautéing the Taso Ham in an oiled pot. Add the Shrimp, the Water, and the Beef Broth.

2) Bring the mixture to a boil and then thicken with flour and water as needed. Once rue has thickened remove from heat. You do not want to over cook the shrimp.

Serve on freshly prepared grits.

 

 

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