Revisiting Shrimp and Grits

Shrimp and Grits is one of my all-time favorite dishes. And this particular version has pared down the fat, while maintaining all of the flavor. So what I can't quite figure out is why I haven't talked about it in a while. 

Let's start first with the grits. 

For them, you will need:

• 1/2 tsp. salt
• 1 cup uncooked quick-cooking grits
• 4 cups water
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp. freshly ground pepper

Bring salt and water to a boil in a medium sauce pan. Gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes, or until thickened. There's no need to cover, however be prepared for lots of bubble splatters as it thickens. 

Whisk in Parmesan and pepper. Set grits aside and keep warm.

Next, to prepare the shrimp, you will need:

• 1 lb. unpeeled, medium-size raw shrimp (I had large on hand, so that's what I used :-)
• 1/4 tsp. freshly ground pepper
• 1/8 tsp. salt
• Vegetable cooking spray

Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large non-skillet (I used my cast-iron one) coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. 

Remove from skillet.

Now it's time for the sauce, so gather your ingredients:

• 1 Tbsp. olive oil
• 1 Tbsp. flour
• 1 1/4 cups chicken broth
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. salt
• 1/4 tsp. Tabasco sauce
• 2 cups firmly packed fresh baby spinach

Using the same skillet, heat oil 30 seconds over medium heat. Whisk in flour; cook 30 seconds to one minute. Whisk in broth and next 5 ingredients. Cook 2-3 minutes or until thickened. Note: Sauce won't be real thick. More like a thick soup. But this sauce smells so yummy.

Stir in shrimp and spinach.

And cook until spinach is slightly wilted.

Serve immediately over grits.

I serve mine in a casserole dish, family-style, but you can serve in individual portions just as easily. This dish doesn't take me more than 30 minutes to make, providing I have all of my ingredients within easy reach, which makes for a quick meal. And quick is always a good thing.

What are some of your favorite quick dishes?

Three time Carol Award finalist Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more a mindyobenhaus.com. 

Shrimp and Grits--a Different Version

Missy Tippens (The Belle)

Shrimp and grits is an item seen frequently in restaurants in the south, and it's one of my favorites. Last week when I visited a Sprouts Farmers Market for the first time (I LOVED it!), I found large shrimp on sale and bought a pound. I started throwing together my own version of the dish based on ingredients on hand and on what I thought would taste good.

1 lb. cleaned and de-veined shrimp

1 cup grits (I prefer regular, long-cooking grits but only had quick-cook ones on hand)

1 cup Cream or half-and-half

3 cups water

1 package sliced baby bella mushrooms

about 3 TBS butter

About 1 cup red wine

Dash of Worcestershire sauce

If not already done, peel and de-vein the shrimp.

Bring milk and water to a simmer and stir in the grits. (Basically, follow package directions for 4 servings, however replace some of the water with milk/cream/half-and-half.)

In a skillet, heat some olive oil and about 3 TBS butter. Add the mushrooms and cook until softened.

Stir the shrimp in a bowl with a drizzle of olive oil and any spices you might like. I used kosher salt and pepper.

LOOK!! I attended a meeting of on Saturday at a church member's home. One of the guests brought a really, really cute arrangement as a hostess gift. I heard her say she got it at Sprouts. So when I saw them there that afternoon, I bought one for myself!

It has rosemary, sage and thyme! It's so pretty I hate to use it. But I do plan to snip some to use in my cooking. :)

Gobble, gobble.

Add a cup or so of red or white wine and a dash of Worcestershire sauce to the mushrooms. I love mushrooms cooked in red wine, however you might like white wine better with shrimp. Either way, let the wine cook down until it has reduced at least in half. (The alcohol cooks off.)

Add the shrimp and toss until cooked through. This only takes 3 or 4 minutes! Season the grits with salt and pepper. Top with the shrimp and mushrooms. YUM!

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www.missytippens.com

The Belle Shares Another Fail

Missy Tippens, here. Dare I share with you another one of my fails?

Since this one turns out happy, I'll go ahead and do it. :) I know I've made shrimp and grits before. But this recipe is a little different. It was a new one I tried, mainly because I was dying to make saffron grits after having them at one of our new favorite restaurants, One Blue Duck. And I thought a lightly seasoned shrimp dish would be nice with the grits.

Shrimp and Saffron-Cheese Grits

Adapted from FoodNetwork.com (click here)

Grits (NOT instant)--amount based on desired number of servings (from package)

Half-and-half--amount based on servings desired (from package of grits)

1/4 cup grated parmesan

3 tablespoons butter

1-1/4 pounds shrimp, peeled and de-veined

2 cloves minced garlic (I use the kind in the jar, about 2 tsp)

Juice of half a lemon (I used the squeeze bottle)

Several threads of saffron

Look at this monster shrimp!  They were North Carolina wild caught. Were huge and gorgeous! Be sure you clean those babies. Peel off the shell and de-vein. (Look it up on Youtube if you don't know how.) Here they are all clean. It's a good idea to rinse them as well to make sure all shell shrapnel is gone.

Now, prepare the grits. I prepare according to package directions, only instead of all water, I mix half water and the rest half-and-half (you can use cream or whole milk if you prefer). This makes them really creamy. While heating the liquids, add in the saffron threads.

Saffron is really expensive. These little threads are precious! When I walked away just to grab a new roll of paper towels, I had a DISASTER.

My milk mixture boiled over. And yes, you can see EVERY SINGLE THREAD of saffron on the stovetop. Where I had to wipe them up and throw them away. And what's worse than milk boiling on a ceramic stove top?? Well, not much except for maybe sugar.

What a mess. I was so mad. Of course, I had to snap a photo so Ruthy could make fun of me. (Enjoy, Ruthy!) :)

SO…

I got the mess cleaned up. And, thankfully, I had some more saffron. I added that and a bit more half-and-half. Then the grits. But this finished off the package of saffron, so I did NOT walk away this time.

Here are my lovely, fragrant grits. I then stirred in the parmesan and 1 Tbs. butter. Then removed from the heat and covered to keep them hot.

Next… the shrimp!

Heat the remaining 2 Tbs. butter in a skillet. Add the garlic and stir. Season the shrimp with salt and pepper and toss into the skillet.

Cook until translucent and pink. This just takes 3-4 minutes. Then add in 2 Tbs. water and the lemon juice.

Serve over the grits.

Now, I had to show you that the stovetop recovered with LOTS of elbow grease, a scrubber sponge and some gritty cleaner (made for ceramic).

Yay! It survived to cook again. :)

Looks Like I Picked the Wrong Week to Quit Eating

Okay, so I didn't really quit eating, but after confessing my decision to make a lifestyle change last week, life just went absolutely bonkers. I can't tell you how many times I wanted to reach for something sickeningly sweet, fatty or starchy just to "help me get through." And, while I do not condone any of the behaviors in this video, this clip from the movie Airplane is what kept popping into my mind.

Did you know that when you add three more dogs and a seven year old granddaughter to an already chaotic life, things just get more chaotic?

But you know what they say, what doesn't kill you makes you stronger.

All this to say there wasn't much cooking going on last week. At least nothing new.

So what did I do?

Well, I definitely increased my veggie intake. 

I got to indulge in my low-fat version of shrimp and grits. (recipe here)

And then there was that yummy salmon. (recipe here)

But truth be told, I really would have like some of this. (recipe here)

Or this. (recipe here)

But I didn't, so we're making progress.

And it was progress indeed. As I told you last week, I weigh myself every day and write it down.

I did not go up once this week. And when all was said and done, 

I was down 4 pounds for the week.

Yaaaaayyyy!!!!!

Just the impetus I need to keep going.

Oh! And Jan, I got a notice that the book came in early so I should have it tomorrow.

Yay, yay!!! (because then maybe I can have something that will suppress my sweet tooth without adding to my bottom line. ;-)

But while I don't have a new recipe for you, I do have a gratuitous puppy pic.

Daddy has a new helper in the kitchen.

Happy Tuesday, y'all!