Shrimp And Grits (or Polenta)
1 cup grits or polenta
1 tsp salt
1 cup cold water
3 cups boiling water
1 TBS dill
4 TBS crushed garlic
2 TBS olive oil (see mushroom note)
8 medium sized mushrooms sliced-(note-or a 10 oz bottle of Trifolati Mushrooms and 2 TBS of the olive oil they are packed in-in which case, do not use the 2 TBS of olive oil above)
1 tsp salt
1 TBS Italian seasoning
1 tsp dry or seven leaves fresh basil
1 pound of fresh, shell on, deveined shrimp
2 TBS dry coriander or 1/2 of a bunch of fresh coriander finely chopped
1 6oz can of tomato paste
1 1/2 cups fish or chicken broth
1/4 to 1/2 cup grated Parmesan Cheese
Combine the first three ingredients in a mixing bowl.
Stir until blended.
In a sauce pan, boil the water, when boiling, add the contents of the mixing bowl and reduce heat to medium/low.
Stir and cook until the mixture has thickened, about 15 minutes-add more broth or water if needed.
When grits have thickened, add 1 TBS dill.
While grits are cooking, heat olive oil, mushrooms and garlic in large skillet-when hot, cover, reduce heat to low and cook for approx 10 minutes (if you use Trifolati mushrooms, 5 minutes is plenty.
Mix the broth and tomato paste until smooth then add it and all other ingredients except the cheese to the skillet (this DOES NOT mean the grits).
Turn heat up, cook and stir until all the shrimp have turned pink and are done.
Turn the grits out onto a large serving platter-sprinkle with half the cheese.
Top the grits with the shrimp mixture and sprinkle with the remaining cheese.
Eat immediately- This is a "get in there with your fingers and eat" meal since the shrimp will need to be deshelled as you eat-use plenty of napkins, give everyone a bib and have some fun.