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Cooking Today on the new KTXD-TV (D Living)

I was thrilled to be invited onto the set of KTXD-TV in Dallas today to be part of their new show D-Living. The show is a lifestyle show that airs from 10 a.m. to 11 am and is hosted by Hilary Kennedy, TV host, published author and Emmy Award winner, and Southern Living Editor-at-Large Kimberly Schlegel Whitman, author and television personality.

On the show I rustled up my British twist on a very Southern “Shrimp and Grits” and I have shared the recipe for you below. Click on the pic and watch me prepare it as well as more info on how to purchase raffle tickets for my Suicide and Crisis charity fundraising dinner party event.

Chili and Garlic Crusted Shrimp with Double Cheese Grits

Serves 6

For the Shrimp;
1 ½ lb defrosted peeled and deveined Shrimp (21/25 count)
3 tsp chili powder
3 cloves garlic – crushed
¼ cup chopped green onions
¼ cup butter
For the Grits;
1 cup quick grits
1 cup cheddar cheese –grated
1 cup parmesan cheese – grated
½ cup stilton cheese
3 cups water
1 chicken broth cube
1 Tbs butter
1 cup heavy cream
For the Trinity;
1 cup red bell peppers – cut into ½ inch dice
1 cup onions – cut into ½ inch dice
1 cup celery – cut into half inch dice
½ tsp dried thyme
1 clove garlic
2 Tbs butter

1) Prepare the trinity by sautéing the peppers, onions, celery thyme and garlic in the butter until softened. Remove to a small bowl and keep warm.

2) Prepare the grits. In a large heavy based pan bring the water to a boil and stir in the grits and broth cube. Whisk until the grits thicken and then add the butter and cream. Fold in the Parmesan and cheddar cheese and adjust the seasoning with sat and pepper. Cook for a further two minutes until the cheese melts and remove from the heat and cover.

3) Prepare the shrimp. In a large frying pan melt the butter and sauté the garlic. Add the shrimp and season with salt and pepper. Sear the shrimp on both sides and add the chili powder. Cook until tender – about 4 minutes and remove from the heat.

4) Fold in the Stilton cheese and spoon a generous portion of the grits onto each plate. Make a dent in the center of the grits with the spoon and place the shrimp in the middle. Spoon the trinity over the top of the shrimp and finish with the green onions sprinkled on top.

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