Shrimp Scampi & Polenta Grits Image

Shrimp Scampi & Polenta Grits

Mad Good Food - "Mother's Day"

35
Prep Time
(Minutes)
65
Cook Time
(Minutes)
Mad Good Food/Mother's Day/Shrimp Scampi & Polenta Grits

Ingredients

Shrimp Scampi

  • 1.5-2lbs of uncooked large peeled, deveined shrimp 2tbsp of Butter
  • 2tbsp of olive oil
  • 1tbsp of minced garlic
  • 1 shallot fine diced
  • 1⁄2 cup of dry white wine
  • 1⁄4 cup of Parsley chopped
  • Juice of one lemon
  • 1 cup of cherry tomatoes
  • Kosher salt & pepper to taste Crushed red pepper flakes (optional) 1⁄4 cup of capers drained
  • 2tbsp of olive oil

Polenta Grits

  • 2 cups of Polenta Grits 6 cups of water
  • 4tbsp of unsalted butter 1 cup of heavy cream
  • 1 cup of Smoked Gouda 1 cup of Sharp Cheddar Salt & pepper to taste

Biscuts

  • ● Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or a
  • silicone baking mat; set aside.
  • ● In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and pepper
  • ● In a large bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients
  • and stir using a rubber spatula just until moist. Gently fold in cheese.
  • ● Using a 1/4-cup measuring cup or ice cream scoop, scoop the batter evenly onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes, or until golden
  • brown.
  • ● For the topping, whisk together butter, parsley, and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
  • ● Serve immediately with shrimp scampi and grits.

Steps

Shrimp Scampi

  1. ● Drain capers and pat dry with a paper towel, ensuring most of the moisture is removed.
  2. ● In a medium saucepan add 2 tablespoons of olive oil, on medium-high heat, add capers to the pan and saute until capers begin to split and are crispy 2-3mins.
  3. ● In a large skillet, melt 2 tbsp of butter in 2 tbsp of olive oil over medium-high heat.
  4. ● Saute the shallots, garlic, cherry tomatoes, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
  5. ● Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink about 2 to 3 minutes.
  6. ● Remove the shrimp from the pan; set aside and keep warm.

Polenta Grits

  1. ● In a saucepan bring water to a rolling boil, slowly whisk in polenta grits, add more or less to achieve a slightly creamy consistency.
  2. ● Reduce heat to low and simmer for 5mins.
  3. ● Once grits have reached a thick creamy consistency add heavy cream, butter, salt, and pepper to taste.
  4. ● Slowly add in cheese, stir together and keep warm on the stove.
  5. ● Add wine and lemon juice and bring to a boil.
  6. ● Add 2 tablespoons butter and 2 tablespoons oil.
  7. ● When the butter has melted, return the shrimp to the pan along with the parsley.
  8. ● Stir well and season with additional salt & pepper, crushed red pepper flakes to taste.
  9. ● Serve immediately over grits and garnish with fried capers.

Biscuts

  1. ● In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and pepper
  2. ● In a large bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
  3. ● Using a 1/4-cup measuring cup or ice cream scoop, scoop the batter evenly onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes, or until golden brown.
  4. ● For the topping, whisk together butter, parsley, and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
  5. ● Serve immediately with shrimp scampi and grits.