Wednesday, August 4, 2010

Shrimp & Grits and Okra-and-Corn Maque Choux

Hallelujah! and Praise the Lord! Supper turned out GREAT!

I'm including the recipes in case anyone else wants to try this out. Let me just go ahead and put it out there that if you make this meal you will need ALL HANDS ON DECK. You will fall apart (just like I did last night) if you try to do it all alone. In addition, make sure you have everything in front of you, chopped and ready to go. This is the kind of meal that you're supposed to stir the entire time. Things stick and burn easily. You've been warned!

MD's Shrimp and Grits

* 20 shrimp, peeled
* 1-2 tbsp. white wine
* 1 cup heavy cream
* 1/2 cup diced onions
* 1/2 cup tasso or prosciutto (we use bacon!)

1. Cook bacon in large skillet over medium-high head until crisp, 7 to 9 minutes.
2. Add onions and saute' until translucent.
3. Add shrimp and saute' until pink.
4. Remove shrimp/bacon mixture from pan and set aside.
5. Deglaze pan with white wine.
6. Slowly add cream and reduce until thickened. Season with salt and pepper to taste. Add red pepper if desired.
7. Add shrimp/bacon mixture back to pan. Serve over grits.

Aspens Cheese Grits

*Note: I halved this recipe!!! Following is the recipe in its entirety.
* 1/2 cup (1 stick) butter
* 5 cups reduced-sodium chicken broth
* 2 cups heavy cream
* 1/2 tsp. Tabasco sauce
* 2.5 cups quick grits
* 1 cup shredded cheddar
* salt and pepper

1. In a stockpot, bring butter, chicken broth, cream, and Tabasco to a boil.
2. Slowly add grits and cook for 3 to 5 minutes, stirring constantly, until thickened. (Mine thickened QUICKLY tonight.)
3. Add cheese and simmer 2 more minutes, stirring constantly.
4. Season with salt and pepper to taste.
***You may have to add more cream and/or water to thin your grits!***

Okra-and-Corn Maque Choux

This is from last month's Southern Living. I left out the sausage and bell pepper. It was delicious!

1/4 lb. spicy smoked sausage, diced
1/2 cup chopped sweet onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
3 cups fresh corn kernels
1 cup sliced fresh okra
1 cup peeled, seeded, and diced tomato
Salt and pepper to taste

1. Saute' sausage in a large skillet over medium-high heat 3 minutes or until browned.
2. Add onion, bell pepper, and garlic, and saute' 5 minutes or until tender.
3. Add corn, okra, and tomato; cook, stirring often, 10 minutes.
4. Season with salt and pepper to taste.

1 comment:

Amy said...

I am so impressed! Glad it turned out for you!! I hate that you had such a hard time with it the first go round, but I really liked your post about it :)