Archive | July, 2013

Shrimp & Grits

Ijust love it when I have all the ingredients to make a dish I hadn’t planned on making. Bo was home last night which meant I got to cook and set the table and play house. I reminded Bowen of the shrimp he brought back from the beach we had frozen–it didn’t take him long to request shrimp and grits. On hand I had bacon, sausage, onion, garlic, shrimp, stock, fresh herbs and milk and different cheeses for the grits portion of the dish–we were set.

I got to peeling and de-veining the shrimp, reserving the shells to make stock for the dish and then realized we didn’t have any grits, darnit. A quick trip to Highpoint grocery and the problem was solved. Bowen thinks this is his favorite meal that I have ever made. I thought it was one of my finer culinary moments but he says that sentence at least once a month 🙂 Hope you enjoy this recipe, we sure did.

Shrimp and Grits
For the Shrimp and sauce:
12 shrimp, peeled and de-veined (shells reserved)
4 garlic cloves, minced
1/2 onion, minced
1 link sausage, sliced (we used deer sausage)
1 bunch chives, chopped
1 bunch parsley, chopped
1 T oil, for sauté
3 T butter for finishing sauce
1/2 c. shrimp stock
1 T bacon lardons
-to make shrimp stock, combine shrimp shells with 1 c. water and 1/2 c. chicken stock, one smashed garlic clove and 1/2 onion, simmer until reduced by 1/2.

Shrimp stock-reserved shells, onion, garlic and water/stock

What you do:
Saute bacon, remove. Then drain off most of bacon fat, sauté onion and garlic in olive oil, add sausage and brown. Next, add shrimp-flipping once then add shrimp stock to deglaze. I let the shrimp cook in the broth until cooked through then removed. Add more stock and reduce. Turn off heat then whisk in butter, add back shrimp and bacon and add fresh herbs.

For the grits:
I used two cups milk and two cups chicken stock and 1 T garlic, minced, bring to boil then whisk in 1.5 c. grits, cover and simmer until done. Off the heat whisk in cheddar cheese.

We are still taking advantage of summer tomatoes as often as possible. For our salad: boccocini, basil and tomatoes.

And lastly, some things I miss most about being home, besides being with my family, cooking with my momma…

Frying bream caught at the cabin is my one of my favorite things about summer and these tomatoes. Mom has found a new farmer’s market that is an hour drive but apparently the best she has ever seen. She has been making jams, canning, shelling, shucking and baking for the two farmer’s who run the market. How I wish I could be a part of this!