Shrimp With Gin Recipe 445 Food

THE BEST SHRIMP AND GRITS

Steps:

• Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
• Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
• Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
• Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
• Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.

SHRIMP WITH GIN RECIPE - (4.4/5)

Steps:

• Have ALL the ingredients ready. This dish MUST be done very quickly and over very high heat. Do not peel the shrimp. Heat the wok or frying pan until very hot. Add the oil, salt, and garlic ALL at once. Throw in the shrimp, and chow it for a moment. Add the ginger and the green onions, still at high heat. Toss for a moment until the shrimp changes color from a gray to a bright orange-pink. When the shrimp are cooked to your taste, and this should only take a moment, throw the soy sauce and the gin into the pan all at once. It should make a great sizzling sound. Put a lid on the pan immediately, and turn off the heat. Serve while hot. Each guest may peel his own shrimp. but many of us eat the shell and all (not me! lol but the dish is THAT good).