Shrimp and Grits

If you love shrimp and are looking for a new way to eat them, I have the recipe for you.  Grits aren't that popular in California but people familiar with Southern cooking know they make a versatile side dish, going equally well with breakfast or dinner.  Here the grits serve as a velvety base for sauteed shrimp smothered with a spicy gravy.  Serves 4.

Grits:
3 1/2 cups water
3/4 teaspoon salt
3/4 cup quick cooking grits (the brand I use is Albers)
1 tablespoon butter

Bring 3 cups of the water and salt to a boil.  While stirring, mix in the grits and adjust heat to low.  Keep stirring until grits come together, cover and let sit for 5-6 minutes.  After this point, alternate stirring and adding the rest of the water a little at a time.  This step should take another 5-6 minutes. Finish with butter. The grits should be glossy, creamy and be the texture of risotto or loose mashed potatoes. 

Shrimp:
1 lb medium-large shrimp (26-30 count), peeled and cleaned
1 tablespoon Cajun seasoning
1 teaspoon paprika
1 teaspoon oregano
Salt and pepper
2 tablespoons bacon fat (substitute butter or olive oil, if desired)
1 tablespoon minced garlic
1/4 cup wine or chicken stock

Combine Cajun seasoning, paprika, oregano, salt and pepper and sprinkle over both sides of the shrimp.  Heat fat over medium heat in a 12" skillet (preferably cast iron).  Add the shrimp and garlic and cook about 1 1/2 minutes per side.  Add the wine or stock to plump the shrimp and help de-glaze the pan.  Remove the shrimp and keep warm.

Gravy:
2 tablespoons butter, softened
2 tablespoons flour
1 1/2 cups chicken stock
1/2 cup half and half
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
Salt and pepper

Mix the butter and flour together in a small bowl until all the flour grains are covered by the butter.  Over medium heat, add this mixture to the pan drippings, stirring with a whisk or wooden spoon.  Keep stirring until you have a thick paste the color of peanut butter.  This step cooks the flour and ensures the gravy will be smooth.  Don't rush it, it will take around 4-6 minutes.  Raise heat to medium and slowly whisk in stock and half and half.  Bring to a boil, reduce heat to low and cook until thick and bubbly.  Mix in Worcestershire sauce and Tabasco.  Adjust seasonings with salt and pepper.


To serve, place heaping spoonfuls of grits into large bowls, top with shrimp and gravy.  You can easily round this out by serving with a vibrant green vegetable like broccoli, asparagus or even swiss chard.  Enjoy!

Salad Monday - Spinach Salad with Warm Bacon Dressing

Salad Monday got its start at our house about a year ago as a way to eat less meat, get more veggies in our diet and overall eat lighter... especially after the weekend when my hubby and I loosen the reigns and indulge in some meals of the higher calorie variety.  ;)  We typically go out to dinner on Friday and Saturday nights, then I make a big Sunday dinner so, yes, come Monday we are ready to lighten things up a bit.  Last Monday I made this Shrimp Spinach Salad with Warm Bacon Dressing.  It serves 2-4. 

Bacon dressing

1 tablespoon red wine or balsamic vinegar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
Kosher salt
Fresh cracked black pepper
2 tablespoons bacon drippings

Whisk all ingredients except bacon drippings in a bowl and set aside.

Spinach Salad
4 slices of bacon, cut into 1" pieces (reserve 2 tablespoons drippings for dressing)
1 lb shrimp, cleaned, peeled, with tails off
Cajun spice
Kosher salt
1/4 cup beer
Fresh cracked black pepper

Bag of baby spinach
1 hard boiled egg, sliced
2 mushrooms, sliced
1 avocado, diced

Assemble salads, dividing the spinach, egg, mushrooms and avocado between plates, chill.

Fry bacon in a large skillet (I use a 12" cast iron pan), set aside.  Drain off the fat and keep warm to add to dressing right before serving.  Sprinkle shrimp with seasoning, salt and pepper.  Saute shrimp in same pan you used for the bacon, about 2 minutes on each side until opaque.  Add beer to plump shrimp up and add a ton of flavor. :)

Finish dressing by whisking in warm bacon drippings.  Add shrimp and bacon to salads, drizzle with dressing and serve.

You can change this up a bit by adding in candied walnuts, sliced red onions and/or croutons!  Hope you like it.