This took less than 30 minutes. My son's comment: "These shrimp are excellent. I like them so much I am going to give you a dinosaur sticker when I finish eating." I am currently wearing triceratops on my shoulder (apparently he is reserving the blue T-Rex for more amazing feats).
Shrimp were on sale this Friday at the grocery, so I bought some. I wasn't entirely sure what I was going to do with them, but sometimes I force myself to be creative. If my family had to eat only what I felt most confident cooking, we would rotate among grilled chicken, pasta, bread, and my mom's chocolate cake.
But back to the shrimp. After I bought them, we got invited to dinner at a friend's (for some truly amazing gumbo), so the shrimp were put on hold until tonight. I didn't want to leave them any longer - they had to be on sale for a reason, right?
Anyway, for the sake of specificity, this was one pound of 31-40 count, shell on, previously frozen, Louisiana shrimp. They thawed for a day in my fridge (in 2 plastic bags).
So, my time break down - less than 30 minutes with both kids.
First, I put the baby in the baby seat and gave him some green beans (out of a can) and some graham crackers. Oh the things my 2nd child eats.
Then I diced an onion. If you aren't an expert onion dicer, watch this (this is exactly how I do it, minus the 2 horizontal cuts, which I think are unnecessary).
Melt 1 tablespoon of butter in a cast iron skillet (I love this thing - it gets easier to clean the more you use it - how many kitchen tools can you say that about). Add 1/2 onion, chopped, and a pinch of salt. Add a bell pepper if you have one. I didn't. Saute until clear. While this is going, peel the shrimp (pausing every 5-10 shrimp to stir the onions and replenish the green beans for the baby).
Add 1 tsp jarred garlic and a can of tomatoes (I had mild rotel, mixed with green chiles, but I would have used anything on the shelf). Add approximately 1/2 cup of white wine and 1 Tablespoon Worchestershire.
Cook this for about 5-10 minutes. Meanwhile, start the grits.
|whisk = the key to non-lumpy grits|
To make grits, I use 2 cups of water and 2 cups of skim milk (the milk makes them creamier - for more flavor, you can also use chicken broth). Bring the liquids to a boil (with a little salt). Then pour 1 scant cup of grits in a slow stream while whisking constantly. Then cook, stirring occasionally, for about 5 minutes.
|My 4 year old took this picture - he wanted in on the action - this is me pouring grits in a stream while whisking :) Guaranteed lump free|
Meanwhile, add the shrimp to the onions and tomatoes. Cook, stirring occasionally, until the shrimp are pink and opaque. I added 1 more tablespoon of butter at the very end to "finish" the dish, and sprinkled a little dried parsley, but this is optional.
Serve the shrimp over the grits. I also served French bread from my freezer and a green salad (out of a box, but I did add arugula and radish sprouts from the garden - for more info on the garden, check out the blog my husband started today... yeah, he was jealous. Or he wanted to steal my excuse for un-interrupted computer time). Oh, and I used bottled dressing. Yes, I should whip some up and store it in the fridge, but I love Brasewell's Vidalia Onion and Peppercorn more than any salad dressing I've ever made.
For the shrimp:
2 Tablespoons butter
1/2 yellow onion, diced
1 can mild Rotel tomatoes and green chiles
1 tsp miced garlic
1 Tablespoon Lea and Perrins Worcestershire
1/2 cup white wine
1 lb peeled uncooked shrimp
Melt 1 tablespoon butter in a skillet. Add chopped onion. Saute until clear. Add tomatoes, garlic, Worcestershire, and wine. Cook 7-8 minutes. Add shrimp. Cook 7-8 minutes. Add the remaining tablespoon of butter. Serve over grits (with French bread for sauce dipping, if at all possible).
For the grits:
2 cups water
2 cups skim milk
1-2 Tablespoons butter (optional)
Bring the liquids and salt to a boil. Whisk the grits into the boiling mixture in a slow steady stream. Cook 5-7 minutes. Add the butter and cheese (if using) at the end.
As a bonus, we discovered that the baby absolutely LOVES grits - good to know, since he still gags on rice cereal. But then, if given the choice, I'd go for the grits, too.