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Shrimp and Grits

Shrimp and GritsToday I finally decided to conquer the Shrimp and Grits dish that I have fallen in love with. I was never a lover of grits, moving to the south I have finally learned to enjoy and discover how good they can be. My FAVORITE grit dish is Shrimp and Grits. This past Saturday I found some stone ground grits from our a CSA pick, Faucette Farms and I have a big bag of Shrimp sitting in the freezer just waiting to be used. Now off to google recipes, I needed some easy like a crock pot recipe but I wanted something with a little kick and twist. I found both in 2 different recipes so I did what any adventurous cook would do, merge them. Oh boy was it TASTY I’m in love.

  • 4 cups of broth
  • 1 cup of stone ground grits
  • 1 cup of shredded cheese (cheddar or colby mix)
  • 2 Tbsp of butter
  • 1 lb of shrimp
  • 6 slices of bacon
  • 1/2 large onion chopped
  • 2 garlic cloves minced
  • can of chopped tomatoes
  • 1/2 tsp of red pepper flakes

In a crock pot put the grits and broth cook on low for up to 5 hours. Rinse and dry shrimp. Fry bacon in a large skillet, drain well. Saute  the onions, garlic and shrimp in bacon grease until shrimp are pink. Add cheese and butter to grits mix well. Then add shrimp, bacon and tomato. Season with red pepper flakes cook for another 30 minutes.

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I originally got this recipe from my mom. She loved to make it and put it on top of rice or pasta. I prefer rice.  I lost my mom’s copy of this recipe but googled for it today and found it — however this version is called Sizzling Garlic Shrimp even though it’s cooked in the oven on broil

Sizzling Garlic Shrimp
1 pound peeled shrimp
1/2 cup olive oil
2 minced garlic cloves
1 teaspoon Italian herb seasoning
Salt and pepper to taste
1/2 pint cherry tomatoes
1/2 cup feta cheese, in chunks, not crumbled
Chopped parsley or scallions (optional)

Put a medium oven-proof baking dish under broiler to preheat.

Meanwhile, in medium bowl, mix shrimp in olive oil, garlic cloves, herb seasoning, salt and pepper. Add tomatoes and feta cheese chunks. (Crumbled feta will melt too fast, but is okay if that’s what you have.)
Remove dish from oven, add shrimp mixture and broil until shrimp are just done (about 5 minutes). Sprinkle with chopped parsley or scallions.

Serve with crusty bread for dipping. Serves 3 to 4.

Source: Lennie Bennett, St. Petersburg Times

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