Chef Franklin Dye Makes Shrimp & Grits

Chef Franklin Dye Makes Shrimp & Grits

It's a tasty dish that's very easy to make at home.
LITTLE ROCK, AR - As the weather turns cooler, it's time to bring out recipes for dishes that will warm us up.

Chef Franklin Dye with US Foods was in the studio this afternoon making shrimp and grits with Mallory Brooks and Natalie Walters.

Here are the recipes he followed:

Jalapeno Cheese Grits
•    2 cups quick-cooking grits
•    2 1/2 cups grated extra-sharp Cheddar
•    1 stick unsalted butter
•    1 tablespoon hot sauce (recommended: Tabasco)
•    2 jalapenos, finely diced
•    1/4 cup canned chopped green chiles
•    Garlic salt

Preheat oven to 350 degrees. Cook the grits according to the directions on the back of the package. Remove from the heat and add next 5 ingredients (Cheddar through chilies). Stir well and season with garlic salt, to taste.

Lemon-Garlic Shrimp
•    2 tablespoons unsalted butter
•    1 1/4 pounds medium shrimp, peeled and deveined, tails intact
•    2 large cloves garlic, minced
•    Pinch of cayenne pepper (optional)
•    Juice of 1/2 lemon, plus wedges for serving
•    2 tablespoons roughly chopped fresh parsley
•    Salt and pepper

Season the shrimp with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

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