Another entry for the cookbook project.

[flamin lib]

Another entry to the Project. If the shrimp are peeled and de-veined can be on the table in less than 20 minutes.



INGREDIENTS for two servings:

1 pound shrimp pealed and de-veined, tails on- I likes me some shrimps!
Old Bay seasoning (or your favorite seafood seasoning mix)
¼ cup each: diced celery, onion and bell pepper. I like red pepper for appearance but any color will do.
1 clove garlic minced
¼ cup chopped green onions and parsley
1 tbs chopped fresh cilantro (optional).
2 tbs oil
1 tbs flour
1 cup stock, chicken (or shrimp if you have it).


½ cup quick cook grits, not instant grits. Or you can make your own old fashioned grits.
1 cup Half & Half
1 cup Milk
1 tsp butter
¼ tsp salt

For the grits:
Bring milk, Half & Half and butter to a low boil. Watch this closely or you’ll be re-decorating the kitchen. Remove from heat, add the grits and salt and stir constantly for a minute. Let sit on a warm burner for 5 or six minutes stirring occasionally.

For the shrimp:
Season the shrimp with seasoning mix. Let sit while grits and roux are prepared.
Heat the oil in a 10 inch skillet and add flour to make a thin light brown roux. Add the celry, onion and bell pepper and sauté until soft. Add the garlic and green onion tops and sauté for another minute or so. Stir in stock and herbs. Bring to a boil and add shrimp, cooking until shrimp are pink and done through, only a minute or two. Adjust seasoning with salt, pepper and a dash of cayenne pepper to taste.

Serve the shrimp over warm grits and garnish with chives, parsley or cilantro.

I'd serve this with a tossed green salad and follow with an ice cream Amaretto sundae. Ice cream makes a great desert for really spicy meals because the milk and cream quench the fire of too much pepper.

Sorry for the poor photo, it was hand held in low light so there's a bit of camera motion and the picture is soft.

[NMDemDist2]

1. that is so down home Louisiana!

wonder if I did that if the wise and wonderful Mr. Ketchup would get over his aversion to grits?

BTW do you keep the grits covered except when stirring or not?

[flamin lib]

2. Ouuuhhh Boy, dat's rite!

Grits with all that fat can't be bad. I've had grits cooked with water and they make an okay platform for good gravies but using stock, heavy cream, butter and cheese changes everything.

The wonderful thing is it's so fast and easy. The whole thing can be on the table in 15 minutes if you time things right.

Quick cook grits are okay, but the regular stone ground cornmeal that takes awhile to cook is better.

It's for 'the project': recipes that can be made fast, easy, some cook ahead when possible with only readily available ingredients from the average megamart and have spectacular flavor and presentation.

I have five main courses (or one dish presentations), two or three sides and three deserts. I'm working on doing menus with an element of timing, ie make desert the day before, build the sauce early in the day etc.

I'll eventually have photographs of how-to and final presentation to illustrate.

Probably self publish and bind to see if the market exists. Still a while out but fun to work on.

[eShirl]

7. oh dayam, sign me up

I could really use that

[mtnester]

3. Shrimp and grits, as spicy as I can get

is the only way I can get my city boy hubs to eat grits.

This is a man who, when we went to Mother's in NO to get breakfast, told some old cook momma lady who looked like she had cooked grits for 100 years (so you KNOW they are good) "don't put them on my plate, don't even get them NEAR my food."

Sigh...no tact I tell ya!

[yellerpup]

4. That is some exciting looking food!

You don't have to tempt me twice! Yum!

[Callalily]

5. Looks great and I definitely

like the ease of the recipe. Very skeptical about the grits though. Had them once and was not too impressed. Maybe I'll try your suggestion. Like said above, cream and butter can make any food palatable.

Good luck on your project, it sounds exciting.

[flamin lib]

6. Grits are pretty bland and need some help. That's why they work

well with the spicy sauce in this dish. The cream and butter help a lot, but still they're like mashed potatoes without the gravy.