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Village Tavern Shrimp and Grits
1 oz. vol. Vegetable Oil 1. In a pre-heated saute pan, add 5-6 each Shrimp, tail-off shrimp. Turn shrimp when they 1/4 cup Mushrooms, sliced begin to color. 1/2 tsp. Garlic, minced 2. Add mushrooms and garlic and cook 1/3 cup Green onions, sliced until mushrooms starts to wilt. 1/4 cup Bacon, diced, cooked 3. Add green onions and bacon. Toss 1 tsp. Parsley, chopped well until shrimps are cooked. 1/4 tsp. Salt 4. Season with salt and pepper. 1/4 tsp. Pepper, Black Coarse Grind 5. Spoon 1 1/2 cups of grits into a bowl, spoon shrimp mixture over grits and serve. CHEESE GRITS (Yield: 5-6 servings) 1 3/4 quarts Water 1. Bring water and salt to a boil in a 2 1/2 tsp. Salt, Kosher sauce pot. 1/2 quart Heavy Cream 2. Slowly add grits, whisking constantly. 2 cups Instant Grits Lower heat to a simmer and cook seven minutes, stirring occasionally. After 1 tsp. White Pepper all grits are added, whisk in heavy cream. 4 oz. wt Butter, cubed 1" 3 cups Asiago Cheese 3. Remove from heat and add remaining ingredients, and still until butter and cheese is melted. Mary Grace Viado Corporate Executive Chef |
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Village Tavern Shrimp and Grits
