o.k. piggy week-end…I finally made the Shrimp & Grits as an experiment for a customer – we devoured it and had to share with them. As I may have said we thought of not telling them we made it but that would defeat the purpose. I haven’t heard from them yet as to their thoughts. But, we loved it so much I made it again last night. Our friend Laura had expressed interest in it but couldn’t come on Friday night and then could come over last night and since we were STILL talking about it…what the heck?
Again, it was delicious. This time I didn’t have the lovely white grits that were provided by the customer so I dug out some rough cut cornmeal. At first I was nervous about it setting up properly but when all was said and done – it came out the same, just a golden color instead. The recipe was printed in the Charleston City Paper. It was printed in 07 and I just hope they don’t mind. The only thing different that I did was use Chinese Hot Sauce instead of Tabasco and to be “true” to the south the Tabasco would be a must. The recipe is from The Hominy Grill. We were down there prior to 07, by a few years, and ate there. Paul had the Shrimp & Grits. It was a quiet, out of the way, cute place. We were in Charleston last year and tried to eat there again but they were swamped. They have been “found”.
4.5 C. boiling water
1 C. stone-ground grits
1 tsp. salt
¾ C. cheddar shredded
¼ C. Parmesan
3 Tbs. Butter
Whisk the grits & salt into boiling water. Reduce to a simmer and cook, whisking occasionally 35-40 minutes. When done, stir in cheese & butter, season with pepper and more Tabasco if you like it hot (you will be putting more in the shrimp part).
1 lbs. peeled shrimp
3 slices cooked, chopped bacon
1 squeeze of garlic puree or a few cloves of the real deal
¼ C. chopped scallions
1 C. sliced mushrooms
2 tsp. lemon juice
Oil for sauteing – I’ve used a combo of butter & olive oil but they say peanut oil.
Toss the shrimp in flour; saute for a few short minutes (like 2), add the mushrooms and toss, toss, after a minute add the bacon, garlic and Tabasco then the lemon juice. Season with salt & add the onions last. Take it off the heat, pronto, and top over the grits in a shallow soup tureen.
It actually is a very quick dinner. While the grits are cooking; prep your other things then about 10 minutes before the grits are done, start the shrimp part.
I thought I’d load up this other shot also as I’m not sure which one I like better and since we ate it twice, why not?
We had leftover grits this morning with beans, leftover bacon, a feta (remember the homemade feta a few weeks back?) and egg omelette. Yumola.
As an appetizer last night we had a salad of Hydroponic arugula, feta, olive oil and that German thin sliced meat I mentioned from Karl’s. I had some homemade Boursin from a party I did this week and bread ends from another gig.
I did walk 3 miles today but perhaps it wasn’t enough. I just love colorful food.