Page 231 - UMass2018_CookBook

Shrimp with Parmigiano-Reggiano
Grits and Tomatoes
Virginia Willis
Preparation
1. To make the grits, in a saucepan over medium-high heat, bring the water, milk, butter and 1 teaspoon salt to a gentle boil. Whisk in the grits. Reduce the heat to low and simmer, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 30 to 45 minutes.
2. Meanwhile, prepare the tomatoes. Heat
1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and sauté until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45
to 60 seconds. Add the wine and cook until it evaporates, 2 to 3 minutes. Add the bay leaves and cayenne, then stir in the tomatoes along with their juices. Reduce the heat to low and simmer until the mixture is slightly thickened, about 10 minutes. Remove the skillet from the heat and stir in the herbs.
Set aside and keep warm.
3. To prepare the shrimp, heat the remain- ing 1 tablespoon oil in a second skillet over medium-high heat until sizzling. Add the shrimp, season with salt and pepper, and cook until firm and pink, about 2 minutes per side.
4. When the grits are thickened, stir in the grated cheese.
5. To serve, portion a heaping spoonful of grits onto individual serving plates. Top with an equal amount of tomatoes, followed by an equal amount of shrimp. Garnish with
Ingredients
Serves 4 to 6
3 cups water
3 cups low-fat milk
1 tablespoon unsalted butter
Coarse salt
1 1⁄2 cups coarse-ground grits
2 tablespoons canola oil, plus more, as needed
1 sweet onion, preferably Vidalia, coarsely chopped
3 garlic cloves, finely chopped
1⁄4 cup dry white wine
4 bay leaves, preferably fresh Pinch of cayenne pepper
1 (28-ounce) can whole tomatoes, coarsely chopped, juice reserved
1⁄4 cup loosely packed
mixed fresh herbs (such as parsley, oregano and thyme), coarsely chopped
24 large (21⁄25 count) shrimp, peeled and deveined
Freshly ground black pepper
2 tablespoons grated Parmigiano-Reggiano cheese, plus shaved cheese,
for garnish
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