Butter-Poached Shrimp with Grits

From Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto

Cookbook

Author(s): Michael Ruhlman, Donna Turner Ruhlman

Page 141

Cuisine: Southern/Soul Food

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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kaye16

9 years ago

★ ★ ★ ★ ★ 4/5

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This was good”how could it not be with the huge amount of butter (one cup for four servings)”but not extraordinary. I'm not sure that just sautÃ©ing the shrimp in a smaller amount of butter wouldn't be fine.

I used some strong chicken stock for the grits. This lent them a rather unpleasant color. Think I'd stick with water or milk or very dilute chicken stock to do this again.
Used lardons for the bacon.

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