Preparation:
Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat to low, and simmer, stirring occasionally, 35-40 minutes or until mixture is reduced to 1 1/2 cups. Cover and set aside.
Wash leeks, and cut white part into thin strips, reserving green tops for another use; set aside.
Drain oysters, reserving 1/2 cup liquid; set aside. Cook garlic and shallot in butter in a large skillet over medium-high heat, stirring constantly, until tender.
Add leeks and mushrooms; cook 2-3 minutes or until tender; stirring frequently. Add oysters and reserved liquid; cook 3-5 minutes or until oysters begin to curl. add whipping cream mixture; cook until thoroughly heated, stirring occasionally. To serve; place 2 triangles of pan-fried grits on each plate; top with oyster mixture. Garnish if desired. Jeff Tuttle, Rawley Island, SC |
