Spicy Shrimp and Grits

I have always loved Southern food and since moving to Florida, I have been surrounded by it.  Yes, I know a majority of it is awful for you so I stay away from most of it.  But my family is a HUGE fan of grits and a dish I had been dying to try was shrimp and grits.  So, I went on a search for recipes.  It took a while but I did find one that wasn't too bland or complicated.  You know, me I didn't follow the recipe exactly but I did stick pretty close.  This recipe fed my family of four perfectly but the amounts could easily be adjusted up or down.

For the grits:

1 1/2 cups quick cooking grits (Yes, I know Alton Brown would have my head but it's what I had on hand.)
4 1/2 cups of chicken stock (I use low fat/low sodium.  I'm sure you could also use water)
1/2 cup of shredded cheese (I used low fat Mexican but you could use whatever you like)
Salt and pepper to taste

For the Shrimp:

1 lb. shrimp (I used 31/40's)
3 carrots, chopped
3 ribs of celery, chopped
2 cloves of garlic, minced
1/2 of a small sweet onion
1 jalapeno, chopped
1 cup white wine (I used chardonnay.  Beer or stock would work too)
Olive oil
1 tbs. parsley, chopped
Juice of one lime
Salt and pepper to taste

Spice mix:

1 tsp. paprika
1/2 tsp. cumin
1/4 tsp. cayenne pepper (You can adjust this to taste)
1/4 tsp. dry mustard
1/4 tsp. red pepper flakes (This can also be adjusted to taste)
1 tsp. salt.

In a medium sized saute pan, add enough olive oil to cover the bottom.  Heat the oil over medium high heat.  Once the oil is hot, add the carrots, celery, onion and jalapeno.  Season with salt and pepper.
















After about 3 minutes, reduce the heat to medium and add the garlic and saute for 2 or 3 minutes more.

 Add the spice mix.

Cook for another 2 to 3 minutes to toast the spices being careful not to let them burn. The onion should be translucent and the other veggies should be soft.

While the veggies are cooking, you can start the grits by heating the stock in a saucepan over high heat.

As the stock heats up, add the wine to the softened veggies and bring to a boil.

Once the wine comes to a boil, add the shrimp, lime juice and parsley.  Stir until the shrimp and incorporated.

Lower the heat to medium low and cover.  While the shrimp cook, slowly whisk the grits into the stock.  Lower the heat to medium low and cook the grits for 5 minutes.  Add the grated cheese at the end of the cooking time and stir until melted.  Season with salt and pepper to taste.

Spoon the grits into a bowl and serve the shrimp and sauce over the top.

I was surprised at how easy and good this recipe was.  It was a hit with the entire family and it will definitely go into the meal rotation.

Adapted from My Husband Cooks.

Shrimp Lovers

We are huge shrimp lovers in my family. The only one who doesn't eat them is my 2 year old and that's only because she is in a picky phase. She started eating them at around 11 months old. So, I thought I would share a family favorite. This is my own recipe. I usually just wing it but when I made it the other night, I did measure so I could pass the recipe on. Here it is:

Shrimp Scampi

1 pound (raw) large shrimp, peeled and deveined (I like to use 21-25's)
2 cloves of garlic, minced
1/2 C dry vermouth (you could also use white wine)
The juice of 2 lemons (maybe about 1/3 C)
1/4 chopped fresh parsley
1 tbs olive oil
1 tbs. unsalted butter
1 pound of spaghetti (or any thin pasta)
Salt and pepper to taste

Cook the pasta according to the package directions. Preheat a pan over medium heat. In the last 5-7 minutes of the pasta cooking time, add the olive oil and butter to the pan. Add the garlic and cook for about 2 minutes. Season the shrimp with salt and pepper and add to the pan, cooking until they are almost all pink. Add the vermouth and lemon juice and a little of the pasta water. Add the pasta and the parsley to the pan with the shrimp and toss. Add more pasta water if needed to make a sauce.

My 5 year old LOVES this. It's one of her favorite meals.

I tried a new shrimp recipe the other night that was posted on a message board I go to. I also made the rice recipe that accompanied it. The recipes originally came from a Weight Watchers recipe blog which you can link to off the recipe titles.

Garlic Shrimp

1 lb large shrimp, peeled and deveined
6 cloves garlic, sliced thin
1 tbsp Spanish olive oil
crushed red pepper flakes
pinch paprika
salt
1/4 cup chopped fresh herbs like cilantro or parsley
Lime wedges for serving

In a large skillet, heat oil on medium heat and add the garlic and red pepper flakes. Sauté until golden, about 2 minutes being careful not to burn. Add shrimp and season with salt and paprika. Cook 2-3 minutes until shrimp is cooked through. Do not overcook or it will become tough and chewy. Add chopped fresh herbs and divide equally in 3 plates.

Scallion Cilantro Rice

1 cup uncooked long grain rice
1 tbsp olive oil
1 habanero pepper, diced (I used a jalapeno which is MUCH milder, even my kids ate it)
1/2 tsp salt
2 cups water
2 scallions, diced
1/4 cup fresh chopped cilantro
2 tbsp fresh lime juice

In a small heavy pot add oil and saute pepper on medium heat. Add rice, water and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce flame to low and cover about 15 minutes. Shut off stove and keep covered an additional 5 minute.

In a medium bowl, combine chopped scallions, cilantro, lime juice, rice and toss until completely mixed. Makes approx 3 cups.

These were a hit with the family and I plan on keeping them to make again. Enjoy!