Valencia Orange-scented Southern Shrimp and Cheddar Grits Appetizers  
Shrimp and grits is a traditional Southern dish that can be turned into a modern appetizer for any cocktail party. This version uses the juice and zest of sweet Valencia oranges to add a touch of pleasant citrus flavor to the slightly spicy shrimp and rich cheddar cheese grits.
SERVINGS: 12
TIME TO TABLE:
20 minutes prep, 15 minutes cooking
INGREDIENTS: Grits3 cups water or chicken stock1 cup stone-ground grits2 cups shredded cheddar cheeseSalt and black pepper to tasteShrimp1 tablespoon olive oil3 green onions, whites and greens sliced and separated3 cloves garlic minced½ pound raw jumbo shrimp, peeled and chopped1 ½ ounces fresh Paramount Citrus Valencia orange juice¼ teaspoon salt¼ teaspoon ground black pepper¼ teaspoon crushed red pepper1 teaspoon Paramount Citrus Valencia orange zest¼ cup roasted red pepper, diced
PREPARATION
1. Heat the water or stock to a boil in a medium saucepan over high heat. Stir in the grits and reduce the heat to a simmer. Simmer the grits, partially covered, and stir occasionally for 5 to 7 minutes until they thicken to a porridge consistency.
2. Stir in the cheddar cheese until it is evenly distributed and melted throughout the grits. Add salt and pepper to taste. The amount will vary depending on your choice of stock and cheese. Set aside.
3. In a medium skillet, heat the olive oil over medium-high. Add the garlic and onions whites and cook for 1 minute. Reduce the heat to medium and add the shrimp and then the orange juice.
4. Stir in the salt, pepper and red pepper. Cook 1 to 2 minutes, just until the shrimp turn opaque. Remove from the heat and stir in the orange zest.
5. To serve, fill a 1 ½ ounce shot glass ¾ full with grits. Top with 1 to 2 teaspoons chopped shrimp. Garnish with the green portion of the sliced onions and red bell pepper.

Valencia Orange-scented Southern Shrimp and Cheddar Grits Appetizers  

Shrimp and grits is a traditional Southern dish that can be turned into a modern appetizer for any cocktail party. This version uses the juice and zest of sweet Valencia oranges to add a touch of pleasant citrus flavor to the slightly spicy shrimp and rich cheddar cheese grits.

SERVINGS: 12

TIME TO TABLE:

20 minutes prep, 15 minutes cooking

INGREDIENTS:
Grits
3 cups water or chicken stock
1 cup stone-ground grits
2 cups shredded cheddar cheese
Salt and black pepper to taste

Shrimp
1 tablespoon olive oil
3 green onions, whites and greens sliced and separated
3 cloves garlic minced
½ pound raw jumbo shrimp, peeled and chopped
1 ½ ounces fresh Paramount Citrus Valencia orange juice
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper
1 teaspoon Paramount Citrus Valencia orange zest

¼ cup roasted red pepper, diced

PREPARATION

1. Heat the water or stock to a boil in a medium saucepan over high heat. Stir in the grits and reduce the heat to a simmer. Simmer the grits, partially covered, and stir occasionally for 5 to 7 minutes until they thicken to a porridge consistency.

2. Stir in the cheddar cheese until it is evenly distributed and melted throughout the grits. Add salt and pepper to taste. The amount will vary depending on your choice of stock and cheese. Set aside.

3. In a medium skillet, heat the olive oil over medium-high. Add the garlic and onions whites and cook for 1 minute. Reduce the heat to medium and add the shrimp and then the orange juice.

4. Stir in the salt, pepper and red pepper. Cook 1 to 2 minutes, just until the shrimp turn opaque. Remove from the heat and stir in the orange zest.

5. To serve, fill a 1 ½ ounce shot glass ¾ full with grits. Top with 1 to 2 teaspoons chopped shrimp. Garnish with the green portion of the sliced onions and red bell pepper.


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