Weekend Breakfast
Posted on 08 August 2008 by joy
I’ll be the first to admit that I’m a little nutty about breakfast. If I have a choice, I’ll eat breakfast for every meal of the day. Yes, breakfast is that good. How do you feel about shrimp for breakfast? Not just shrimp, but shrimp with onions, garlic and butter? Served over a bowl of warm grits, this sounds like a pretty incredible weekend breakfast.
Lowcountry Breakfast Shrimp
Gourmet January 2008
3/4 stick unsalted butter
2 medium onions, finely chopped
1/2 cup thinly sliced scallion
2 garlic cloves, finely chopped
1 teaspoon kosher salt
2 pound medium or large shrimp, peeled and deveined
1/2 to 1 cup water
Heat butter in a 12-inch heavy skillet over medium heat until foaming, then cook onions with scallion, garlic, salt, and 1/4 teaspoon pepper, stirring occasionally, until softened but not browned, about 5 minutes. Add shrimp and cook, stirring, 1 minute. Add 1/2 cup water and simmer gently, stirring, until shrimp are just cooked through, 2 to 3 minutes (shrimp should be saucy; add more water if necessary). Season with salt and pepper and serve immediately over a bowl of warm buttered grits.
