Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup uncooked stone-ground yellow grits
- 1/2 cup unsalted butter, divided
- 1/4 cup (1 ounce) freshly grated Parmesan cheese
- 2 tablespoons olive oil, divided
- 3/4 cup fresh lima beans
- 1/4 cup chopped onion
- 2 tablespoons chopped celery
- 2 tablespoons chopped carrot
- 1/2 cup water
- 3/4 cup fresh corn kernels
- 24 large raw shrimp, peeled and deveined
- 1/2 cup diced tasso ham
- 1/4 cup diced shallot
- 2 tablespoons white wine
- 3/4 cup grape tomato halves
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon Tabasco sauce
- Salt to taste
- Ground white pepper to taste
Description
Chef Norman's Shrimp And Grits With Succotash Is As Pleasing To The Palate As It Is Appealing To The Eye – No Surprise That It's A Real Hit On The Florida Panhandle. I Agree With John, Who Says That Shrimp And Grits With Succotash "is Well Suited F
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