Recipe from inmamaskitchen.com

logo  
in mamas kitchen dot com©
home mothers recipes food is art seasons membership
submit your recipes, click here     
breakfast bread soup main veggies dessert

Sea Island Smothered Shrimp (served on Creamy Stone-Ground Grits)

This is from Chef Joe Randall's Cooking School in Savannah, Georgia and comes to us courtesy of Joe David's excellent book, gourmet getaways.

click here for the grits recipe

      • 2 pounds of medium-size shrimp, peeled and deveined
      • 1 cup all--purpose flour
      • 4 slices slab bacon, diced
      • 1 medium Vidalia onion, diced
      • 4 cloves of garlic, minced
      • 1 tablespoon paprika
      • 3 cups shrimp stock
      • 3 tablespoons fresh chopped chives
      • 1/2 cup thinly sliced scallions
      • 1/2 teaspoon cayenne pepper
      • Salt and pepper to taste
 

Method

Rinse the shrimp and pat dry.  Dredge shrimp in flour, shaking off excess.

In a large skillet, fry the bacon until brown.  Add the onion and saute for 2 minutes over medium-high heat.  Add garlic and paprika.

Stir and add the shrimp; cook 2 to 3 minutes until shrimp turn pink.  Add the shrimp stock and chives, then stir and reduce heat.  Simmer for 10 minutes.

Add scallions and cayenne pepper, stir and season to taste with salt and pepper.  Heat for an additional 2 to 3 minutes.

Serve with the Creamy Stone-Ground Grits by dividing the grits into the center of eight warm soup bowls, then spooning the smothered shrimp over the grits.  Serve immediately.

Serves: 8  

Reprinted with permission from © Joe David, Gourmet Getaways, published by Globe Pequot Press click for book review

more seafood recipes   more chef & cookbook seafood recipes    main chef & cookbook page       more shrimp recipes

 
 

top of page

 

Google

©inmamaskitchen.com         membership agreement