You are here

Courteney Cox’s Alabama Shrimp Skewers With Parmesan Grits

Pamperedchef's picture
Ingredients
For shrimp skewers
  Shrimp/Any fresh shrimp 3 Dozen (U-15 Alabama Gulf)
  Shallot 1 Medium, minced
  Extra virgin olive oil 1 Cup (16 tbs)
  Lemon zest 1
  Lime zest 1
  Kosher salt 1⁄2 Teaspoon
  Black pepper To Taste
  Flat leaf parsley 1⁄4 Cup (4 tbs), chopped
For creamy parmesan grits
  Water 4 Cup (64 tbs)
  White stone ground grits 1 Cup (16 tbs)
  Unsalted butter 2 Tablespoon
  Grated parmesan 1⁄2 Cup (8 tbs) (Such As Parmigiano-Reggiano)
  Salt To Taste
  Fresh ground pepper To Taste
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Interest: 
Healthy
Story
Some of Hollywood’s hottest names and members of Feeding America’s Celebrity Council are joining The Pampered Chef in the battle against hunger by providing their family favorite recipes. This one is from Courteney Cox.

Rate It

Your rating: None
3.5
Average: 3.5 (2 votes)