Search

Tuesday, April 22, 2014

Shrimp and Grits

Shrimp and Grits 


So we decided to buy into a CSA, or a Community Supported Agriculture farm. The CSA we belong to delivers us fresh in-season produce once a week for the summer. It is a little more expensive than purchasing in the local store, but it is local and fresh. Folks, it is a win-win.

Our first batch arrived this week, and we received stone ground grits, radishes, beets, spring onions, and farm fresh eggs.

We decided to put the grits and springs onions to use and make shrimp and grits!

We also made a beet and goat cheese salad to go with our entree. I'll gloss over that a little but just know that we used the fresh beets also. This CSA deal is going to be a challenge this year. Can't wait.




Research:

We decided to try and Beat Bobby Flay ;)

But really... We did use his recipe found here.

Plan:

Gather the following ingredients:

4 cups of water
Salt and Pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups of shredded sharp cheddar cheese
1 lb of shrimp, peeled and deveined
6 slices of bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup of thinly sliced scallions (we used springs onions)
1 large clove of garlic, minced


We will cook the grits about 15-20 minutes in boiling water. Remove from heat and then stir in the butter and cheese. Rinse shrimp and pat dry. Fry bacon and use bacon grease to cook shrimp until light pink. Add lemon juice, chopped bacon, parsley, scallions, garlic and sauté for 3 minutes. Spoon grits into bowl and then spoon the shrimp sauté on top. Serve!

Execution:

Folks, let us first pour a glass of wine. We chose a merlot that arrived from a wine club yesterday.



First, chopped the beets.



Then mixed a vinaigrette to go with it. (2 parts balsamic, 1 part olive oil and a dash of honey)



Then heat the water for the grits and pour them in. Medium heat. Stir occasionally.

Once the grits are at the right consistency, we will stir in cheese and butter.




While it is cooking, peel and devein the shrimp (so gross)...

These are fresh gulf shrimp that were purchased from Whole Foods.




Chop the bacon and then brown it until crisp.





Remove the bacon and drain well.

Then use the remaining bacon grease to cook the shrimp until pink


Add the spring onions, parsley, garlic and back into the shrimp mix and sauté for another minute or two until the additions become soft and translucent.




Spoon the grits into a bowl and top with the shrimp mixture. Sprinkle on a little parsley for flair.


 And let us not forget this humble beet salad:


We may do this beet salad as a separate post because it was so good. Baked beets, goat cheese, arugula, toasted almonds, orange supremes, and the vinaigrette. It was simple and flavorful.

Verdict:

Oh my, this was spectacular. In fact, I'm sorry I gave the beet salad short shrift because it may have been the best part.

I would change nothing. I loved how the lemon juice made the shrimp mixture a little tangy.  It was an unexpected delight.

Go make this one. We will be doing it again soon.

As I was basking in the afterglow of this meal it occurs to me that it may have been nice to sprinkle on a little Tabasco. It reminded me that I should prepare a checklist for new dishes that we make, and the first thing on the checklist should be, "Would this be better with a little tabasco?"  I think the answer may be "YES" more than it is "NO."

Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:


So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. Go here and order direct. 

Aaron Franklin's Favorite trimming knife:

Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series

Aaron Franklin's Favorite Brisket cutting/serving knife:

Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer

No comments:

Post a Comment