You don't need to take mom to a fancy restaurant to show her your love — just follow Chef Derrell Smith's advice and whip up some cheddar bay biscuits and shrimp scampi over creamy grits!Mother’s Day Shrimp Scampi & Polenta Grits Recipe - Ingredients:1.5-2lbs of uncooked large peeled, deveined shrimp 2tbsp of Butter2tbsp of olive oil1tbsp of minced garlic1 shallot fine diced1⁄2 cup of dry white wine1⁄4 cup of Parsley choppedJuice of one lemon1 cup of cherry tomatoesKosher salt & pepper to taste Crushed red pepper flakes (optional) 1⁄4 cup of capers drained2tbsp of olive oil2 cups of Polenta Grits 6 cups of water4tbsp of unsalted butter 1 cup of heavy cream1 cup of Smoked Gouda 1 cup of Sharp Cheddar Salt & pepper to taste● Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or asilicone baking mat; set aside.● In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and pepper● In a large bowl, whisk together buttermilk and butter. Pour mixture over dry ingredientsand stir using a rubber spatula just until moist. Gently fold in cheese.● Using a 1/4-cup measuring cup or ice cream scoop, scoop the batter evenly onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes, or until goldenbrown.● For the topping, whisk together butter, parsley, and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.● Serve immediately with shrimp scampi and grits.Steps:1. ● Drain capers and pat dry with a paper towel, ensuring most of the moisture is removed.2. ● In a medium saucepan add 2 tablespoons of olive oil, on medium-high heat, add capers to the pan and saute until capers begin to split and are crispy 2-3mins.3. ● In a large skillet, melt 2 tbsp of butter in 2 tbsp of olive oil over medium-high heat.4. ● Saute the shallots, garlic, cherry tomatoes, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.5. ● Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink about 2 to 3 minutes.6. ● Remove the shrimp from the pan; set aside and keep warm.7. ● In a saucepan bring water to a rolling boil, slowly whisk in polenta grits, add more or less to achieve a slightly creamy consistency.8. ● Reduce heat to low and simmer for 5mins.9. ● Once grits have reached a thick creamy consistency add heavy cream, butter, salt, and pepper to taste.10. ● Slowly add in cheese, stir together and keep warm on the stove.11. ● Add wine and lemon juice and bring to a boil.12. ● Add 2 tablespoons butter and 2 tablespoons oil.13. ● When the butter has melted, return the shrimp to the pan along with the parsley.14. ● Stir well and season with additional salt & pepper, crushed red pepper flakes to taste.15. ● Serve immediately over grits and garnish with fried capers.16. ● In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and pepper17. ● In a large bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.18. ● Using a 1/4-cup measuring cup or ice cream scoop, scoop the batter evenly onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes, or until golden brown.19. ● For the topping, whisk together butter, parsley, and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.20. ● Serve immediately with shrimp scampi and grits.Watch the new season of Mad Good Food LIVE for FREE every Thursday at 8:30p. Go to https://www.tastemade.com/live/ or sign up for Tastemade+ and watch all episodes, anytime, anywhere, available in all app stores.#mothersday_______________________________________________________Subscribe to Tastemade: http://taste.md/1QsXIWqLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PFIND us on Snapchat Discover: http://taste.md/1P9UuDM
