Monday, November 21, 2011

butter and shrimp and grits and bacon

Do you need a delicious dinner idea? Try making butter-poached shrimp with grits. I'll tell you what, despite the limitations imposed on me by the local Teeter -- only frozen shrimp instead of fresh and 5-minute grits instead of stoneground available -- the dish was incredibly satisfying and flavorful. Cooking the grits in bacon and the shrimp in a cup of butter (2 sticks!!) probably accounts for the flavor and buttery shrimp goodness. Hey, I never said this was a healthy dinner idea.

This recipe is apparently reprinted from Michael Ruhlman's Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto. I'm curious to see some of his other recipes.

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