Shrimp Florentine over Tomato Grits

Recipe courtesy Paula Deen

Show: Food Network SpecialsEpisode: Paula's Cooking Class

Rated: 5 stars out of 5Rate itRead users' reviews (35)

RECIPE
COMMENTS & REVIEWS(35)

Cook Time:
1 hr 10 min
Level:
Intermediate
Yield:
8 servings as an appetizer, 4 servings as a main course

Times:

Prep: 10 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 1 hr 20 min

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Tomato Grits:

2 cups water

3/4 cup milk

1 teaspoons salt

1 cup quick cooking grits

1 stick butter, plus 1 tablespoon butter

1/3 cup green onions, diced

6-ounce garlic cheese roll

2 1/2 cups Cheddar, shredded

10-ounce can diced tomatoes and green chiles

2 eggs, lightly beaten

Shrimp Florentine:

2 tablespoons butter

1 clove minced garlic

12 shrimp, peeled and deveined

1 to 2 lemons juiced

White wine, for deglazing

1 cup heavy cream

1/4 cup grated Parmesan or Grand Padana

2 cups fresh spinach, packed down

1 dash ground nutmeg

Salt and pepper

Preheat the oven to 350 degrees F.

To make the tomato grits, in a saucepan, bring the water and milk to a boil. Add the salt. Slowly add the grits and return to a boil; stir for 1 full minute. (The secret to preparing good grits is the initial stirring of the pot.) Reduce the heat, cover, and cook for 3 minutes. Stir the grits and add 1 stick of butter, stirring until it has melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from the heat and set aside. Saute the onions in the remaining 1 tablespoon butter for 1 minute. Add the garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir until cheese is melted. Add the tomatoes and green chiles and mix well; stir in the beaten eggs. Pour the grits into a greased 8 by11 by 2-inch casserole. Bake the casserole for 40 minutes. Sprinkle the remaining cheese over the casserole for the last 5 minutes of cooking time.

To make the Shrimp Florentine, start with 1 tablespoon butter in saute pan. Add minced garlic and shrimp. Deglaze with lemon and wine. Add cream, cheese and spinach. Reduce, season, to taste, with salt and pepper and pour over grits.

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Comments & Reviews

recipe Shrimp Florentine over Tomato Grits
MELISSA Apex, NC 11-01-2009
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A hit at my dinner party!
Rated: 5 stars out of 5

Everyone loved this dish and several people had seconds! The slightly-spicy grits were a nice contrast to the creamy sauce... the shrimp were in. Very easy to make. Kraft no longer makes the garlic cheese roll though, so you need to improvise. I used 3 oz sharp cheddar with 2 oz Velveeta and 1/2 oz cream cheese, seasoned with salt and garlic powder and it came out great.Read more
recipe Shrimp Florentine over Tomato Grits
Anonymous 08-21-2008
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great recipe, easy to find garlic cheese
Rated: 5 stars out of 5

This was a great recipe! 6 oz rolls of garlic cheese are easy to find in most any grocery store. It is a Kraft product, and... is found in the regular (not gourmet or deli) cheese section, usually near things like cream cheese. It's a little roll about 4 inches long--it's useful in lots of recipes, a real common product.Read more
recipe Shrimp Florentine over Tomato Grits
NANCY Plano, TX 08-14-2008
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Answer re: garlic cheese roll
Rated: 5 stars out of 5

Just found this recipe - can't wait to try it - but had to tell you that asked "what is garlic cheese roll". It is made by... Kraft and is in the regular cheese section (not gourmet) here in Texas. It is a small velveeta like cheese roll that is garlic flavored. I am originally from Washington State and don't think my Mom could find this when she wanted to make a Texas friend's cheese grits recipe. I'd say the best substitute would be velveeta and some garlic. Just FYI!Read more
recipe Shrimp Florentine over Tomato Grits
Elizabeth Tallahassee, FL 06-01-2008
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Fabulous dish!
Rated: 5 stars out of 5

This recipe is easy and wonderful. I made it for my family, but I will definitely make it for company, too. I think I will... try to make the grits ahead of time, though, just because they take a little time to cook. I had to add 25 minute to the baking time b/c the center was wobbly at 40 mins. Thought I had a lemon, but was wrong- still good without it. Fantastic!Read more
recipe Shrimp Florentine over Tomato Grits
Melanie Cochran, GA 12-03-2007
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Yum! Yum!
Rated: 5 stars out of 5

My husband loves it when I make this. It is quite rich in flovor, but very good.
recipe Shrimp Florentine over Tomato Grits
Lori Hugo, MN 07-31-2007
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Delicious! (but need to change quantities)
Rated: 4 stars out of 5

We ended up with way too many grits (9x13 pan!) and not enough shrimp proportionately. I will cut the Tomato grits recipe in... half next time and it should be about right for a pound of shrimp. I also removed the mostly cooked shrimp from the hot pan before reducing the florentine sauce, and I used half and half instead of heavy cream. This is delicious!!!Read more