Wow! I can't believe that this is my 100th post! I think I started posting last May, so that makes an average of about 2 posts per week. Just a few questions for you:
How many of these recipes have you actually prepared?
Did you enjoy them? Or not so much?
Were they easy to follow: too detailed? or not detailed enough?
How did you find this site? Do you follow regularly by email or do you just pop by occasionally?
And finally: Have you shared this site or any recipes with your friends?
I know that there are a lot of people from all over the world who read this--Would you mind leaving a comment answering a question or two with your first name and country?
I have to admit that I'm awfully curious about my reader base and if this blog has been valuable to you--maybe it is just providing me with a method "stress relief"! :)
Shrimp & Grits
For the Shrimp:
1/2 lb thick-cut Bacon Slices, in 1/2-inch dice, fried until crispy, fat reserved
2 lb large Shrimp, peeled and deveined
Salt and Pepper, to taste
2 to 4 Tablespoons Flour
1/3 lb White Mushrooms, sliced (You know I don't like mushrooms--I substitute with more Bell Pepper or a mix of Bell Pepper and finely diced Celery and White Onion, about 1/2 to 3/4 Cup)
1/3 Cup Bell Pepper
3 Garlic Cloves, minced
1/4 Cup sliced Green Onions, white and light green portions
2 to 3 Roma Tomatoes, diced
1/3 Cup Chicken Broth
2 Tablespoons Fresh Lemon Juice
1 1/2 teaspoons Tabasco Sauce
Fry the Bacon in a large pan, drain off and reserve fat; set Bacon aside until later.
Pat the Shrimp Dry, place in a medium work bowl. Season Shrimp with Salt and Pepper and toss with Flour, using just enough to coat evenly.
Return 2 Tablespoons Bacon fat to the fry pan. Over medium heat, working in batches, brown Shrimp until almost cooked through, about two minutes per batch. Use additional Bacon fat as needed. Transfer Shrimps to plate and cover.
Return pan to medium-high heat; heat 2 Tablespoons Bacon fat. Add Mushrooms, Bell Pepper, Garlic, Salt, and Pepper; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add Shrimp and any juices and all remaining ingredients. Cook, stirring frequently, until Shrimp are opaque, 2 to 3 minutes.
Divide the Grits among 6 bowls; top with Shrimp mixture. Serve immediately to 6 hungry people.
For the Cheese Grits:
2 Cups Chicken Broth
1 Cup Milk
2 Cups Grits
1-2 Cups Sharp Cheddar Cheese, to taste
Salt and Pepper, to taste
In a 4-qt pan, heat the Chicken Broth to almost boiling. Stir in the Milk. Slowly and carefully pour in the Grits in a steady stream, stirring constantly. Reduce heat to medium/medium-low and cook, stirring often, until the Grits are softened, between 5 to 10 minutes. You may need to add in up to 1 Cup Broth more to reach desired consistency (we like our Grits on the creamier side). Remove from heat, stir in Cheddar Cheese to taste. Season with Salt and Pepper to taste. Portion into 6 bowls and top with Shrimp mixture.
This has to be the Ultimate Southern Comfort food--creamy, spicy, yummy! If you don't mind doing a little prep work, this makes a very easy dinner for Sunday after Church. On Saturday, peel the Shrimp, cover and refrigerate it; dice the Bacon and Veggies and store in little covered bowls or zip-top baggies in the fridge. If the prep work is done ahead, this can be on the table in about 30 minutes. I'll admit, though, that I don't usually get the prep work done ahead of time. I'll usually tell the family what the menu is on the way home from Church and assign everyone their jobs: the Girls set the Table, the Boys and Daddy peel the Shrimp, and I'll dice the Veggies. This is such a favorite (and we don't have it too often, so it's extra-special) that everyone doesn't mind pitching in.
Adapted from Williams-Sonoma Kitchen.