Main courses
Shrimp & Grits
Serves 4
Ingredients
For the shrimp:
- A splash of oil
- 3 tbsp Kerrygold Pure Irish Salted Butter
- 1 onion, roughly chopped
- 3 peppers, diced
- 3 celery stalks, diced
- 2 cloves garlic, finely chopped
- 1 Tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp dried oregano or dried mixed herbs
- A splash of white wine (optional)
- 1 cup water
- 1 cup frozen peas, defrosted in boiling water
- 400-500g deshelled & deveined prawns, blanched in boiling water or sauteed in butter
For the grits:
- 4 cups chicken stock
- 3 Tbsp Kerrygold Pure Irish Salted Butter
- 1 cup polenta
- A splash of cream (optional)
- 1 cup (grated) Kerrygold Mature Cheddar
Directions
Recipe by J'Something
- To prepare the shrimp, heat oil & butter in a non-stick frying pan and sauté the onion, peppers, celery & garlic until soft. Add the tomato paste, paprika, oregano & sauté for 5 minutes. Add the white wine and reduce until half the original quantity. Add the water and simmer for 10-15 minutes. Add the peas and cooked prawns and remove from the heat.
- For the grits, bring the chicken stock to aboil in a pot then add the polenta- simmer for 10- 15 minutes then add the cream and cheese simmer for a further 5 minutes or until the cheese melts then remove from the heat & serve.
