For Pea & KDW
If you have any questions...please ask.
Shrimp & Grits
The easy part: Grits
Quick grits: for the amount of grits you want to make...boil 1/2 chicken broth & 1/2 milk
add grits and turn to LOW...stir ALOT! Add butter, some cream cheese and half & half to make them creamy.
(For a casserole make enough grits for about 8 servings)
Shrimp
? stick butter
? cup flour
Make a roux...fairly dark, by melting the butter and letting it brown a little bit...then whisking in the flour. If it is too thick add some more butter. Whisk about 5 minutes to cook the flour. Allow to cool a bit before adding it to the broth mixture.
1 cup to 1 & 1/2 cup chicken broth
? cup white wine
Add chicken broth and white wine together and bring to a boil.(if you are making a casserole add a smaller amount of broth: you do not want it too liquidy or the casserole will not hold up.) add the cooled roux to the broth...(consistency of thick soup for the shrimp...a bit pastier for the casserole)
1 bunch chopped green onion
? cup chopped green peppers
1 - 2 lbs uncooked, deveined shrimp
Sautee chopped green onion, green peppers & some regular onion in butter and maybe a tiny bit of bacon grease. (you can add a small amount of garlic...but I usually do not) add shrimp and sautee (or do them seperately). Add all this mixture to the roux. Sautee finely chopped ham, or tasso if you can find it! Add to the shrimp. Dash of cayenne pepper, salt & regular pepper. Add some parsley, serve on top of grits.
For casserole: Whip 3-4 egg whites till stiff. Mix the shrimp and grits together in a large bowl. Fold in the egg whites and spoon into a well greased baking dish. Bake for about 20 minutes (? or until lightly brown on top)
If you are making them separately…spoon the shrimp mixture over grits in individual bowls.
If you have any questions...please ask.
Shrimp & Grits
The easy part: Grits
Quick grits: for the amount of grits you want to make...boil 1/2 chicken broth & 1/2 milk
add grits and turn to LOW...stir ALOT! Add butter, some cream cheese and half & half to make them creamy.
(For a casserole make enough grits for about 8 servings)
Shrimp
? stick butter
? cup flour
Make a roux...fairly dark, by melting the butter and letting it brown a little bit...then whisking in the flour. If it is too thick add some more butter. Whisk about 5 minutes to cook the flour. Allow to cool a bit before adding it to the broth mixture.
1 cup to 1 & 1/2 cup chicken broth
? cup white wine
Add chicken broth and white wine together and bring to a boil.(if you are making a casserole add a smaller amount of broth: you do not want it too liquidy or the casserole will not hold up.) add the cooled roux to the broth...(consistency of thick soup for the shrimp...a bit pastier for the casserole)
1 bunch chopped green onion
? cup chopped green peppers
1 - 2 lbs uncooked, deveined shrimp
Sautee chopped green onion, green peppers & some regular onion in butter and maybe a tiny bit of bacon grease. (you can add a small amount of garlic...but I usually do not) add shrimp and sautee (or do them seperately). Add all this mixture to the roux. Sautee finely chopped ham, or tasso if you can find it! Add to the shrimp. Dash of cayenne pepper, salt & regular pepper. Add some parsley, serve on top of grits.
For casserole: Whip 3-4 egg whites till stiff. Mix the shrimp and grits together in a large bowl. Fold in the egg whites and spoon into a well greased baking dish. Bake for about 20 minutes (? or until lightly brown on top)
If you are making them separately…spoon the shrimp mixture over grits in individual bowls.
Since you were kind enough to share one of your recipes, I'll share one of mine. Like Mango, Merman will not eat shrimp or shellfish, so we've been "managing" ;-) with this dish. It's from one of my best sources for good food, Bon Appetit magazine. And it has capers, one of my favorites!
