Tuesday, February 5, 2013
Shrimp & Grits
Sorry for the mediocre snap; I paid for this meal in blood and was in no mood whatsoever to play photographer with the end-product. Was more than happy to eat it all up, though! Really enjoyable dish despite the rocky start and definitely one we plan to have again and again.
SHRIMP & GRITS
[Recipe modified from: http://www.kcinthekitchen.com/2010/10/true-southern-belle-visits-provence.html]
Ingredients for the Grits:
1 1/3 cups quick cooking grits (NOT instant)
5 1/3 cups boiling water
1 tsp onion powder
2 Tbsp salt (3 Tbsp was waaaay too much; adjust as needed)
2 Tbsp butter
1 ½ cups grated mozzarella cheese
Add salt, onion powder, and grits to boiling water.
Bring to a boil and reduce heat to a simmer and cook for 15 minutes, stirring occassionally.
When the shrimp go into the sauté pan add the cheese to the grits and stir well; lower heat to just keep warm.
Ingredients for Spinach Centers:
2 packages organic spinach (baby or regular)
1 sweet onion finely chopped
1 Tbsp Olive Oil
Sauté onion until clear in the olive oil.
Add the spinach and mix well.
Continue cooking over medium/low heat until wilted.
Ingredients for the Shrimp:
1 pound shrimp, thawed, deveined and tails removed
1 clove garlic
1 Tbsp dried basil
2 sun dried tomatoes packed in olive oil, cut into small pieces
3 Tbsp butter
1 Tbsp olive oil
Juice of ½ lemon (or to taste)
In a small microwaveable dish, combine butter and basil; heat til butter has melted. Stir in lemon juice.
Heat oil in sauté pan until hot, then add the shrimp.
Cook for 2 minutes, flip once and add butter-basil sauce; cook additional 2 minutes.
Remove from heat immediately.
Method for Serving:
Spoon grits into a bowl
Mound spinach in the center
Place shrimp around the edges
Drizzle the shrimp cooking sauce over the shrimp and spinach