No. 1 : Quick Recipe
Shrimp and Grits
The Grits
- 1 ½ Cups *Stone-ground Grits
- 1 Tsp Sea Salt
- ¼ Cup Soft Light Cream Cheese
- ½ Cup Shredded Parmesan
- Bottle of Hot Pepper Sauce
Step One
Bring 6 cups of water
and 1 Tsp salt to a boil. Whisk in the
grits, reduce the heat to a simmer
and cook over low heat for about 35
minutes, stirring often.
Step Two
When the grits are creamy, remove from the heat, and blend in the cream cheese and the Parmesan. Top the grits with the shrimp and gravy. Serve sprinkled with the bacon and accompanied by Louisiana hot sauce.
The Shrimp and Gravy
- 1 LB Large Shrimp, peeled, deveined and halved lengthwise
- Juice of 1 Big Lemon
- 1 Tsp Sea Salt
- 1⁄2 – 1 Tsp Cayenne Pepper
- 3 Slices Bacon, Finely Chopped
- 1⁄2 Cup Minced Red Onion
- 1⁄2 Cup Minced Red Bell Pepper
- 6 Scallions, Chopped
- 1 Garlic Clove, Grated
- 2 TB *Wondra or All-purpose Flour
- 1 Cup Veggie or Chicken Stock
- Sea Salt and Black Pepper
- Louisiana Hot Sauce to taste
Step One
Toss the shrimp with the juice, salt and cayenne. Set aside.
Step Two
Fry the bacon in a skillet over until crispy. Remove and set aside. Add the onion, and pepper, sauté until wilted, about 7 minutes. Add the scallions and garlic; sprinkle the flour over the mixture, sauté for 2 minutes. Stir in the stock and cook for 5 minutes. Add the shrimp to the gravy, sauté until just pink and sea- son with salt, pepper and hot sauce.
No. 2 : Kitchen Scoop
Stone-Ground Grits are just what they sound like – corn that is ground using millstones, often powered by a waterwheel. Coarsely ground, they have a rich taste and a thick and creamy texture. Because they are less processed than instant or quick. grits, always store them in the fridge or freezer.
No. 3 : Clever Idea
Wondra flour is quick mixing flour that dissolves quickly in liquid, making it the perfect choice for any stove top sauce. Grab a canister in your grocery store for easy smooth sauces and gravies.
No. 4 : Cheers!
Château d’Esclans, The Palm Coteaux D’Aix en Provence About $17
Shrimp and grits – perfect any time of the day! And this wine with its right acidity and subtle red fruit complement both shrimp and spices without overwhelming. This rosé from Provence is made from Grenache, Cinsault and Carignan, a trio of grapes that are very typical to the South of France. A good match to the slightly spicy shrimp, especially when you pass the hot sauce!