Saturday, January 14, 2012

Shrimp 'n Grits (Lactose Free Substitutions)

·                        4 1/4 cups chicken stock or canned low-salt chicken broth (or substitute some of broth with "shrimp shell" stock)
·                       3/4 cup lactose free whole milk
·                          6 tablespoons earth balance buttery flavor vegan spread
·                          1 garlic clove, minced
·                          1 cup corn grits  (either white or yellow)

·                         1/4 cup earth balance buttery flavor vegan spread
·                         1/3 cup finely chopped shallots
·                           1 large garlic clove, minced
·                          2 pounds uncooked large shrimp, peeled, deveined (use shells to make stock for grits)
·                       1/2 cup dry white wine
·                           1 14 1/2-ounce can diced tomatoes in juice, drained, juice reserved
·                          4 ounces prosciutto, cut into thin strips (about 1 cup)
·                       1/4 cup chopped fresh parsley
·                       1/4 cup chopped fresh chives

                           For those who want - can - grated Parmesan cheese to sprinkle on top. 

                            For grits:
                 Take shells from shrimp and water to cover and boil. Reduce to simmer and reduce liquid (a ways) to make strong stock. 

                 Bring chicken stock and shrimp stock, milk, fake butter and garlic to boil in heavy large saucepan. Gradually whisk in grits. 
                 Return to boil, whisking constantly. Reduce heat to low. Simmer uncovered until grits thicken, 
                                        whisking often, about 15 minutes.  (whisking makes for less lumps than just plain ole stirring)

                 Leave on stove top off as you cook the shrimp. They will continue to thicken.
                          For shrimp:
                 Melt 1/4 cup butter substitute in heavy large skillet over medium-high heat. Add shallots and garlic and sauté until tender, 

                                                about 4 minutes.
                 Add shrimp and sauté 2 minutes. Using slotted spoon, transfer shrimp to large bowl. 
                 Add white wine to skillet and boil until reduced to glaze, about 5 minutes. 
                 Add drained diced tomatoes and half of prosciutto and simmer until slightly thickened, about 2 minutes. 
                 Add parsley, chives and sautéed shrimp and simmer until shrimp are warmed through, about 2 minutes. 
                 Thin sauce with some of reserved tomato juices, if desired. Season to taste with salt and pepper.

                         Spoon corn grits into shallow bowls. Top each serving with shrimp-prosciutto-tomato mixture, dividing equally. 
                         Garnish with remaining prosciutto strips and serve immediately. 


                      Adapted from  

No comments: