Courteney Cox’s Alabama Shrimp Skewers with Parmesan Grits Recipe
Ingredients
| 3 dozen U-15 Alabama gulf shrimp or any fresh shrimp | ||
| Shallot | 1 Medium, minced (For Shrimp Skewers:) | |
| Extra virgin olive oil | 1 Cup (16 tbs) (For Shrimp Skewers:) | |
| Zest of one lemon | ||
| Zest of one lime | ||
| Kosher salt | 1/2 Teaspoon (For Shrimp Skewers:) | |
| Black pepper as desired | ||
| Flat leaf parsley | 1 Cup (16 tbs), chopped (For Shrimp Skewers:) | |
| Water | 4 Cup (16 tbs) (For Creamy Parmesan Grits:) | |
| Kosher salt | 1/2 Teaspoon (For Creamy Parmesan Grits:) | |
| 1 cup white stone ground grits | ||
| Unsalted butter | 2 Tablespoon (For Creamy Parmesan Grits:) | |
| Grated parmesan | 1/4 Cup (16 tbs) (For Creamy Parmesan Grits:) | |
| Fresh ground salt and pepper as desired | ||
Directions
For Shrimp Skewers
Peel and de-vein shrimp, leaving tails on or off, and place shrimp in sealed bag. Place other ingredients in small food processor and pulse/mix until it just comes together. Remove marinade and mix well with shrimp. Leave to marinate in fridge for 1 hour. Turn on grill to med-high and when ready grill shrimp on both sides for a few minutes until center is opaque. Grab some bamboo skewers, put some shrimp on the end and have fun dipping them into the parmesan grits!
For Creamy Parmesan Grits
In a medium saucepan, bring water to boil. Add the salt, then whisk in the grits in a slow, steady stream, whisking constantly to prevent clumps and thoroughly mix in the grits. Bring to a boil while whisking, then reduce heat to low and simmer for 45 minutes to 1 hour. Stir occasionally with a wooden spoon until grits are thickened and tender. When finished cooking, add the butter and parmesan, stir until well combined, then add salt and pepper as desired. Remember to add a little salt and pepper -- you can always add more, but you cannot take away.
Peel and de-vein shrimp, leaving tails on or off, and place shrimp in sealed bag. Place other ingredients in small food processor and pulse/mix until it just comes together. Remove marinade and mix well with shrimp. Leave to marinate in fridge for 1 hour. Turn on grill to med-high and when ready grill shrimp on both sides for a few minutes until center is opaque. Grab some bamboo skewers, put some shrimp on the end and have fun dipping them into the parmesan grits!
For Creamy Parmesan Grits
In a medium saucepan, bring water to boil. Add the salt, then whisk in the grits in a slow, steady stream, whisking constantly to prevent clumps and thoroughly mix in the grits. Bring to a boil while whisking, then reduce heat to low and simmer for 45 minutes to 1 hour. Stir occasionally with a wooden spoon until grits are thickened and tender. When finished cooking, add the butter and parmesan, stir until well combined, then add salt and pepper as desired. Remember to add a little salt and pepper -- you can always add more, but you cannot take away.
Chef
