Sunday, October 21, 2007

New Orleans Shrimp and Grits

So I felt froggy tonight and decided to make something new for dinner (we didn't have small group tonight - normally there is no time to cook on Sunday evenings). I got the recipe from my MIL's Women's Day magazine (October issue). It was FANTASTIC!


The weather was AMAZING this evening (it actually felt like fall) so we ate out on the balcony. We had candles and everything! Ok - everyone together now -- Awww. Thank you.


Here's a close up:


And here's the recipe:

New Orleans Shrimp 'n' Grits (modified)

CREAMY GRITS:

2 cups milk

1 1/2 cups water

2 cloves garlic, crushed

1/4 tsp salt

3/4 cup grits

SHRIMP:

1 Tbsp oil

1 red pepper, chopped

1 bell pepper, chopped

1 small onion (I used vidalia), chopped

1 tsp minced garlic

1 lb peeled large shrimp

3/4 tsp each Old Bay seasoning and Tony Chachere's Cajun Seasoning

1 can sliced tomatoes, drained (or fresh plum tomatoes)

1/2 cup shredded Cheddar

1) GRITS: Bring milk, water, garlic and salt to a boil in a medium saucepan. Whisk in grits, cover, reduce heat to simmer and cook, stirring occasionally, until smooth and thickened.

2) SHRIMP: Meanwhile, heat oil in large nonstick skillet over medium-high heat. Saute red and green peppers, onion, and garlic. Add shrimp and Old Bay and cajun seasonings; cook two minutes. Add tomatoes; cook until shrimp are just cooked through, about 1 minute.

3) Remove grits from heat; sprinkle cheese on grits. Serve shrimp and veggies over grits.

*I mis-read the recipe (it's amazing that I even looked at the recipe - - I have a bad habit of straying) and added a whole TABLESPOON each of Old Bay and Cajun seasonings. I was terrified that it was going to be too salty, but it was still wonderful! In the future I will cut back on the seasonings a bit (to be able to taste individual flavors a little better) but I don't know that I would cut back to 3/4 a TEASPOON - in my opinion you wouldn't even taste it with that little seasoning. Also - I completely forgot about the tomatoes and left them out . It tasted great anyway - but next time I'll be sure to remember those.=)

** I bought pre-cooked shrimp with the tails still attached. Pre-cooked was the way to go, but next time I will remove the tails before cooking and serving them. It would have been nice to just eat without worrying about biting off the tails!

In the words of Sid the sloth - "BON APPETIT!"

1 comment:

  1. Yes, remove the tails.

    Actually your title caught my eye because, being a New Orleans native I have to say that Shrimp and Grits were never really a common local dish. I actually discovered the shrimp and grits recipe when we were displaced to Charleston, SC during Katrina. I found it funny that although we certainly eat shrimp...and grits here in NO, nobody really prepared them in the same recipe. It has become a popular and really tasty dish and you'll find different variations and they're all fun to try. Your recipe looks right on, and the pics are true appetizers.

    Anyway, enjoyed your entry. Now on to Creme Brulee'.

    Howard

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