Mom and Dad took me to an excellent Denver restaurant called Venue, in the Highlands when I was home this last time.\u00a0 I ordered their signature dish, Shrimp and Grits, and it was awesome!\u00a0 After telling Will about it, he asked if I thought I could replicate it (coming from a good Southern family, the boy loves grits).\u00a0 I told him\u00a0I could sure try.\u00a0 I’m proud of the outcome!\u00a0 I don’t know exactly how they do their grits at Venue,\u00a0so I just guessed.\u00a0 However, they did tell us that they\u00a0use Emmantaler cheese, which is a type of Swiss.\u00a0 I found this at the Commissary.\u00a0\u00a0I was reading about Emmantaler in my ingredients book and it said Gruyere is similar, so I imagine that\u00a0could work too.\u00a0 Also, at Venue, you get Black Tiger Shrimp. The Commissary here, however, thinks it’s a good idea not to have a fish monger, even though I can see the ocean from the Commissary parking lot (okay, not quite, but almost).\u00a0 So, I had to get jumbo shrimp which were frozen, so they were not as good as other not-frozen shrimp might have been, however, the dish was still great!\u00a0 Here’s what I did (I made it up as I went along):<\/p>\n
For Grits: <\/strong><\/p>\n 1clove garlic, minced<\/p>\n 1\/3 cup minced sweet yellow onion<\/p>\n 2 TBSP Olive Oil (2 turns of the pan)<\/p>\n 1 cup Old Fashioned white grits<\/p>\n 1\/2 cup\u00a0chicken broth<\/p>\n 1\u00a0 1\/2 cups milk<\/p>\n Salt<\/p>\n 1\/3 cup Emmantaler cheese, finely grated<\/p>\n Cilantro<\/p>\n Sriracha chili sauce<\/p>\n For Shrimp: <\/strong><\/p>\n 1 TBSP olive oil<\/p>\n 1 lb Jumbo or Black Tiger Shrimp<\/p>\n 1 clove garlic<\/p>\n pinch of cayenne<\/p>\n salt and pepper to taste<\/p>\n Heat olive oil in a sauce pan of medium heat.\u00a0 Saute onions and garlic until they are softened and have a tiny bit of color (you don’t want them too dark or they will stand out in the grits).\u00a0 Add broth and 1 cup of milk.\u00a0Bring to a boil.\u00a0 Add grits and salt to taste, stirring to combine.\u00a0 Reduce heat to low and cook grits for\u00a05-7 minutes, then stir in last 1\/2 cup of milk.\u00a0 Cook another 10-15 minutes, until the grits are soft and creamy in texture.\u00a0<\/p>\n Meanwhile, season shrimp with salt, pepper and a dash of cayenne.\u00a0 Heat olive oil in\u00a0a saute\u00a0pan over medium heat.\u00a0 Add garlic and saute.\u00a0\u00a0When garlic is\u00a0browned and has flavored the oil, remove from pan. Add shrimp to\u00a0pan and saute 5-7 minutes,\u00a0or until pink on the outside and\u00a0opaque\u00a0in the center.\u00a0<\/p>\n Once grits are soften and creamy, stir in Emmantaler.\u00a0 If grits are too thick, add a splash more milk.\u00a0<\/p>\n Serve grits garnished with cilantro on top and Sriracha sauce spread on the plate beside the grits, place shrimp on top of grits.\u00a0<\/p>\n This was soooo good and so much fun to try to replicate a recipe.\u00a0 Of course, Venue does it best, but sometimes it’s fun to experiment!!!<\/p>\n","protected":false},"excerpt":{"rendered":" Mom and Dad took me to an excellent Denver restaurant called Venue, in the Highlands when I was home this last time.\u00a0 I ordered their signature dish, Shrimp and Grits, and it was awesome!\u00a0 After telling Will about it, he asked if I thought I could replicate it (coming from a good Southern family, the […]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,10],"tags":[50,49],"_links":{"self":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/108"}],"collection":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=108"}],"version-history":[{"count":6,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/108\/revisions"}],"predecessor-version":[{"id":113,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/108\/revisions\/113"}],"wp:attachment":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=108"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}