RECIPE HUDSON’S SHRIMP & GRITS Serves Six 2 lbs. peeled and de-veined shrimp (30-40 count per pound) 1/2 yellow onion 4-5 baby bell peppers, asst. colors, sliced 2 Tbsp chopped garlic Place a large saute pan over medium heat, add butter, onion and garlic and stir until fragrant. Raise heat to high and add shrimp, stirring until they begin to turn pink then add peppers. Continue stirring until shrimp are nearly cooked and firm to the touch. Reduce heat to low and add wine and lemon juice. Bring shrimp to a simmer and add parsley, salt & pepper, and adjust seasoning. Serve over cheddar grits. For the grits: Bring 2 3/4 cups of chicken stock to a simmer. Add grits. Continue to stir frequently for 15 minutes. As the grits thicken add the last 1/4 cup of chicken stock, a bit at a time. Stir in the cheese thoroughly until absorbed and smooth. Adjust seasoning. For the shrimp: 2 lemons - juiced 1/3 cup dry sherry wine 3 ounces whole butter 2 Tbsp chopped parsley Salt and pepper to taste 3 cups chicken stock 1 cup grits 8 ounces sharp cheddar cheese, grated 2 Tbsp whole butter Salt & pepper to taste Compliments of Chef Jim Morrow from Hudson’s Grocery Park Avenue , Boca Grande. Various convenience meals are available daily for pick-up and packaged in take-out containers. Photo by Christine Cunningham
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