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   MSGID: 36999.fido-recipes@1:3634/12 2ba4ecb6   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shrimp & Grits   
    Categories: Seafood, Vegetables, Cheese, Dairy   
         Yield: 4 Servings   
       
   MMMMM---------------------------GRITS--------------------------------   
       3/4 c  Grits   
       1/4 ts Salt   
         6 oz Cheddar cheese; grated   
         3 tb Butter   
      
   MMMMM---------------------------SHRIMP--------------------------------   
         4 tb Butter   
       3/4 c  Chopped onion   
       1/2 c  Chopped green bell pepper   
         2 cl Garlic; minced   
         1 c  Diced ripe tomatoes w/a   
              - little of their juice   
       1/2 ts Dried thyme   
         1 tb Flour   
         1 lb Medium to large raw shrimp;   
              - shelled (reserve shells   
              - for stock)   
       1/2 c  (to 1 c) shrimp stock   
         1 tb Tomato paste   
       1/3 c  Heavy cream   
         2 ts Worcestershire sauce   
         2 ds Tabasco   
              Salt   
         2 tb Chopped fresh parsley   
       
     FOR THE GRITS: Bring 3 1/2 cups water to a boil and stir   
     in the grits. Reduce heat to low, cover and cook for 15   
     to 20 minutes, until the grits are tender and the liquid   
     has been absorbed. Remove from heat, add the salt,   
     cheese and butter and stir until melted. Keep warm.   
        
     FOR THE SHRIMP: Melt the butter in a large skillet over   
     medium heat and sauté the onion, pepper and garlic until   
     softened, about 3 minutes. Add the tomatoes and juice   
     and thyme; bring to a simmer. Cook for 2 or 3 minutes.   
     Sprinkle with flour and stir well. Add the shrimp and   
     stir constantly until they begin to turn pink, about 2   
     minutes. Add 1/2 cup stock and cook for 2 to 3 minutes   
     more. Add the tomato paste and stir until blended. Add   
     the cream, Worcestershire and Tabasco and more stock if   
     needed to make a spoonable sauce that generously coats   
     the shrimp. Heat thoroughly, being careful not to let it   
     come to a boil. Taste for salt.   
        
     Place a portion of grits in the center of each plate and   
     spoon shrimp over or around it. Sprinkle with parsley.   
        
     By: Pearl's Cafe   
        
     Adapted by Julia Reed   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Wine and cheese can age nicely. Gas station sushi, not so much.   
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