Shrimp and Grits
I made Shrimp and Grits the other night, and chipleduff loved them... and so did I. They really were good. This was my second time ever to make them. I don't remember the first time that much, as it was forever ago. This time was great though.
I adapted my Shrimp and Grits from these recipes:
http://whatscookingamerica.net/Pasta_Rice_Main/ShrimpGrits.htm
http://www.joythebaker.com/blog/2010/08/shrimp-and-grits/
But this is what I did.
Shrimp and Grits in the LeDuff Kitchen
Make grits per package directions. I used yellow grits (that's what I had). I used about half an extra cup of water, and then added about 3/4 a cup of smoked gouda, a huge pat of butter, several shakes of Old Bay, and a generous dash of Worcestershire sauce. I didn't really think the cheese added that much though... I would have had to add way more... so really it's just extra calories I thought. Next time, I would skip cheese in the grits, because the dish didn't really need it, in my opinion.
For the shrimp part...
Six slices of bacon
Spoonful of flour
Big pour of white wine
One bag of frozen onion, pepper, and celery blend
Spoonful of minced garlic
One pound of shrimp
Generous shake of Old Bay
Generous shake of lemon pepper
Salt and ground black pepper to taste
Dash of Zatarain's Crab Boil
Fry up the bacon according to package directions. Remove the bacon to a plate with a paper towel. Crumble the bacon.
Toss the bag of frozen veggies into the bacon grease and saute until soft over medium-high heat. Add garlic. Add a big pour of wine and heat for a few more minutes. Add a spoonful of flour to thicken a bit, and cook for a few more minutes, stirring continuously. Add the various seasonings, shrimp, and crumbled bacon. Cook until the shrimp are pink.
Serve the shrimp mixture over the grits.
So that's how I usually cook... a pour of this, spoonful of that... etc. Next time I make it, I will probably add the flour before the veggies to make a darker roux before cooking the veggies, much like I do for gumbo, etc. I would probably also add mushrooms (I would usually add them to anything). I would also add more liquid to the grits to make them a bit thinner. Regardless, this version was totally yummy, and I'm looking forward to making it again with modifications. :)
I adapted my Shrimp and Grits from these recipes:
http://whatscookingamerica.net/Pasta_Rice_Main/ShrimpGrits.htm
http://www.joythebaker.com/blog/2010/08/shrimp-and-grits/
But this is what I did.
Shrimp and Grits in the LeDuff Kitchen
Make grits per package directions. I used yellow grits (that's what I had). I used about half an extra cup of water, and then added about 3/4 a cup of smoked gouda, a huge pat of butter, several shakes of Old Bay, and a generous dash of Worcestershire sauce. I didn't really think the cheese added that much though... I would have had to add way more... so really it's just extra calories I thought. Next time, I would skip cheese in the grits, because the dish didn't really need it, in my opinion.
For the shrimp part...
Six slices of bacon
Spoonful of flour
Big pour of white wine
One bag of frozen onion, pepper, and celery blend
Spoonful of minced garlic
One pound of shrimp
Generous shake of Old Bay
Generous shake of lemon pepper
Salt and ground black pepper to taste
Dash of Zatarain's Crab Boil
Fry up the bacon according to package directions. Remove the bacon to a plate with a paper towel. Crumble the bacon.
Toss the bag of frozen veggies into the bacon grease and saute until soft over medium-high heat. Add garlic. Add a big pour of wine and heat for a few more minutes. Add a spoonful of flour to thicken a bit, and cook for a few more minutes, stirring continuously. Add the various seasonings, shrimp, and crumbled bacon. Cook until the shrimp are pink.
Serve the shrimp mixture over the grits.
So that's how I usually cook... a pour of this, spoonful of that... etc. Next time I make it, I will probably add the flour before the veggies to make a darker roux before cooking the veggies, much like I do for gumbo, etc. I would probably also add mushrooms (I would usually add them to anything). I would also add more liquid to the grits to make them a bit thinner. Regardless, this version was totally yummy, and I'm looking forward to making it again with modifications. :)