Heat olive oil in large saute pan over medium high heat. Add red and green bell pepper and garlic. Cook, stirring occasionally, until the peppers soften, about 5 minutes.
Add the shrimp and the Old Bay. Cook just until the shrimp are pink, about 2 minutes. Add the champagne and cook until only about 2 tablespoons of liquid remain in the pan. Remove shrimp from pan and set aside.
For Cream Sauce:
Return the shrimp pan to the stovetop. Add 1 tablespoon of olive oil and shallots. Cook until the shallots soften, about 3 minutes.
Stir in the champagne and cook until all but a teaspoon has evaporated away. Add the heavy cream, being careful not to let the sauce boil, and cook until the sauce thickens slightly, about 2 minutes. Season to taste with salt and pepper.
Bring the chicken stock to a boil in a medium pot. Stir in the grits, cover and reduce the heat to low. Let the grits cook until softened, about 12 minutes, stirring occasionally. Stir in the cheese and season to taste with salt and pepper.
Spoon the grits into a martini glass. Top with a spoonful of the shrimp and peppers. Drizzle the cream sauce over the shrimp and serve.
Share this…FacebookPinterestTwitterLinkedinCream of tartar, or potassium acid tartrate if you want to get chemical about it, is a fine, white powder made by purifying and grinding the crystals that form inside wine barrels during the […]
Share this…FacebookPinterestTwitterLinkedinNo grill kit is complete without skewers, thin metal or wooden sticks used to hold small pieces of food together on the grill (think kebabs). They have one pointy end for piercing food as […]
Share this…FacebookPinterestTwitterLinkedin1. Dandelion is one weed worth eating. It has long, thin leaves that grow on a thick, woody rib in the center of each branch. Smaller leaves are more tender and less bitter. Dandelion […]