SHRIMP & GRITS WITH TOMATILLO SAUCE RECIPE - (4.5/5)
Provided by garciamoss
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, for 1 minute. Add cornmeal (or grits), broth, milk, 1/2 teaspoon salt and pepper. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover, reduce heat to a simmer and cook, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Let stand 5 minutes before serving. About 30 minutes before the grits are done, preheat broiler to high. Place tomatillos, onion slices and poblanos on a rimmed baking sheet and broil 3 to 4 inches from the heat source, turning once, until the peppers are blistered and the onion is beginning to color, 5 to 10 minutes. Transfer the tomatillos to a food processor (or blender); puree until smooth. Transfer to a large saucepan. When cool enough to handle, peel the peppers and remove stems and seeds. Chop the peppers and onion and add to the pureed tomatillos along with the remaining 1/4 teaspoon salt; bring to a simmer over medium heat. Cook, stirring, until thickened, about 5 minutes. Meanwhile, cook bacon in a large, heavy skillet over medium heat. Remove to a paper-towel-lined plate; crumble. Add shrimp to the pan and cook, turning once, until just cooked through, 3 to 5 minutes. Stir the bacon and cilantro into the tomatillo sauce. Serve sauce and shrimp over the grits. Tomatillos-tart fruits that look like husk-covered green tomatoes-add a savory tang to this charred-tomatillo sauce served with shrimp and grits. Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America-it's more likely to be sustainably caught.
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Sm Anowar
[email protected]I would never make this recipe.
Mmm Mmm
[email protected]This recipe is a waste of time.
Niña Pacaway
[email protected]I don't think I'll try this recipe.
abdulkhakiq pathan
[email protected]This recipe seems too complicated.
Kobe Warren
[email protected]I'm not sure about this recipe.
Marcus Ibarra
[email protected]This dish looks delicious!
Dr Amira
[email protected]I can't wait to try this recipe!
monir jisan
[email protected]This recipe is a keeper!
Hanif Arain
[email protected]I would definitely make this dish again.
I Johnny
[email protected]This dish was amazing! The flavors were perfect, and the shrimp were cooked to perfection.
Abba's Islam
[email protected]The grits were a bit bland for my taste, but the shrimp and tomatillo sauce were delicious.
Kallan Ray
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The tomatillo sauce is so versatile, and I love that I can use it with other dishes as well.
Abby Chebet
[email protected]This recipe was a bit too complicated for me, but the end result was worth it. The shrimp and grits were delicious, and the tomatillo sauce was the perfect complement.
Tang Marvelous
[email protected]I'm not a big fan of grits, but I loved this dish! The tomatillo sauce was so flavorful and the shrimp were cooked perfectly.
Ganesh Saud
[email protected]This dish was easy to make and turned out great! I used fresh shrimp and tomatillos from my garden, and the flavors were amazing.
Samuel Nduati
[email protected]The tomatillo sauce was a bit too spicy for my taste, but the grits were delicious. I would recommend using less cayenne pepper in the sauce.
Sk Ashik
[email protected]These shrimp grits were a hit with my family! The tomatillo sauce was tangy and flavorful, and the grits were creamy and cheesy. I will definitely be making this dish again.