I'd like to say that this is the tastiest meal that we've had recently, and I feel that is saying kind of a lot. You just can beat polenta...if you put enough butter and salt in it that is. As my dad said after we finished the meal, this dish is "comfort food in disguise."
Shrimp and Polenta
For the Polenta
4 cups water
1 cup grits
1/2 tsp salt
2 Tbsp butter
1 cup grated sharp cheddar cheese
1/2 cup grated parmesan cayenne
Bring the water to a boil in a large heavy saucepan. Slowly stir in the grits, reduce the heat, and cook, stirring frequently, for about 20 min, or until thick and tender. Stir in salt, butter and cheeses. Add a pinch of cayenne, or to taste. But really, you can put anything you want in grits, it's all good.
For the Shrimp
6 slices of bacon, cut into small pieces
peanut oil for frying
1 pound shrimp, peeled, rinsed, patted dry
2 cups sliced mushrooms
1 cup sliced scallions
2 large garlic clove, crushed
4 tsp fresh lemon juice
hot red pepper sauce to taste
salt and pepper
1/2 cup chopped parsley
In a large skillet, cook the bacon until browned at the edges. Remove with a slotted spoon, drain on paper towel and set aside.
Add enough peanut oil to the bacon fat in the skillet to make a thin layer of fat. Heat over medium until the fat it hot. Add the shrimp and stir, then add the mushrooms and stir well. Cook until the shrimp start to color, then add the scallions, bacon, and garlic. Season with the lemon juice, hot pepper sauce, and salt and pepper to taste. Sprinkle with parsley.
Spoon the shrimp over the polenta.
From Bill Neal's Southern Cooking
Sautéed Spinach
spinach
garlic
salt
Cook the garlic in olive oil in a skillet. Then add the spinach and salt to taste and cook it with a lid on until done.
Shrimp and Polenta
For the Polenta
4 cups water
1 cup grits
1/2 tsp salt
2 Tbsp butter
1 cup grated sharp cheddar cheese
1/2 cup grated parmesan cayenne
Bring the water to a boil in a large heavy saucepan. Slowly stir in the grits, reduce the heat, and cook, stirring frequently, for about 20 min, or until thick and tender. Stir in salt, butter and cheeses. Add a pinch of cayenne, or to taste. But really, you can put anything you want in grits, it's all good.
For the Shrimp
6 slices of bacon, cut into small pieces
peanut oil for frying
1 pound shrimp, peeled, rinsed, patted dry
2 cups sliced mushrooms
1 cup sliced scallions
2 large garlic clove, crushed
4 tsp fresh lemon juice
hot red pepper sauce to taste
salt and pepper
1/2 cup chopped parsley
In a large skillet, cook the bacon until browned at the edges. Remove with a slotted spoon, drain on paper towel and set aside.
Add enough peanut oil to the bacon fat in the skillet to make a thin layer of fat. Heat over medium until the fat it hot. Add the shrimp and stir, then add the mushrooms and stir well. Cook until the shrimp start to color, then add the scallions, bacon, and garlic. Season with the lemon juice, hot pepper sauce, and salt and pepper to taste. Sprinkle with parsley.
Spoon the shrimp over the polenta.
From Bill Neal's Southern Cooking
Sautéed Spinach
spinach
garlic
salt
Cook the garlic in olive oil in a skillet. Then add the spinach and salt to taste and cook it with a lid on until done.
I like how you call this "Shrimp and Polenta" when its actually "Shrimp and Grits." It sounds more sophisticated that way.
ReplyDeleteactually, they are different...but it's ok joe
ReplyDelete