|Courtesy of The Pampered Chef|
Talk about cooking with love! Now thanks to The Pampered Chef, you can help feed a family in need without leaving your kitchen.
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Hungry for more details? Click below for a recipe from Courteney Cox-Arquette.
Alabama Shrimp Skewers with Parmesan Grits (pictured above)
For Shrimp Skewers:
3 dozen U-15 Alabama gulf shrimp or any fresh shrimp, 1 medium shallot minced, 1 cup extra-virgin olive oil, zest of one lemon, zest of one lime, 1/2 teaspoon kosher salt, black pepper as desired, a handful of chopped flat leaf parsley
For Creamy Parmesan Grits:
4 cups water, 1/2 teaspoon kosher salt, 1 cup white stone ground grits, 2 tablespoons unsalted butter, 1/4 cup – 1/2 cup grated parmesan (my favorite is Parmigiano-Reggiano), Fresh ground salt and pepper as desired
For Shrimp Skewers
Peel and de-vein shrimp, leaving tails on or off, and place shrimp in sealed bag. Place other ingredients in small food processor and pulse/mix until it just comes together. Remove marinade and mix well with shrimp. Leave to marinate in fridge for 1 hour. Turn on grill to med-high and when ready grill shrimp on both sides for a few minutes until center is opaque. Grab some bamboo skewers, put some shrimp on the end and have fun dipping them into the parmesan grits!
For Creamy Parmesan Grits
In a medium saucepan, bring water to boil. Add the salt, then whisk in the grits in a slow, steady stream, whisking constantly to prevent clumps and thoroughly mix in the grits. Bring to a boil while whisking, then reduce heat to low and simmer for 45 minutes to 1 hour. Stir occasionally with a wooden spoon until grits are thickened and tender. When finished cooking, add the butter and parmesan, stir until well combined, then add salt and pepper as desired. Remember to add a little salt and pepper — you can always add more, but you cannot take away