It has been a great last day of a momentous year. I’ll have a year in review tomorrow, but this last day was about taking it easy and eating good food. Nothing new, right? 😉
After a week of laying low and recuperating, I finally ventured out to town for some food and breathe fresh air. This last round of being sick is about to put me down for the count. One of my resolutions is to bathe in Vit. C daily. I’ll try to embrace my Oompa Loompa skin if it means I don’t have so many returning sinus infections/colds/flu/pneumonia.
So, without further dawdling, my last big meal of 2011.
Lowcountry Shrimp and Grits. Lowcountry refers to the cuisine around the low country of South Carolina and Georgia. Because of the heavy emphasis on seafood and creole seasonings, it is a twin sister to Louisiana cajun cuisine.
- 2 Tablespoons of butter
- 1 garlic clove, minced
- 1 tablespoon chopped fresh thyme
- 1 cup milk
- 1/2 cup of sour cream
- 1 cup water, and additional may be needed to thin grits.
- 1 cup quick cooking grits
- 1/4 cup EACH of cheddar, parmesan, gruyere cheeses.
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup butter, divided
- 2 cloves garlic, minced
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped red onion
- 1 teaspoon chopped fresh thyme
- 2 teaspoons creole or cajun seasoning
- 1-1/5 pounds large shrimp, peeled and deveined (about 64 shrimp)
- 8 ounces dry white wine*
- 1/2 cup fresh lemon juice
- 1/2 cup finely chopped tomato
- 1 tablespoon chopped fresh parsley
- Garnishes: julienned prosciutto, crumbled cooked bacon, chopped fresh chives
- Melt 2 tablespoons butter in a large saucepan. Add garlic and 1 tablespoon thyme; sauté 1 minute. Add milk and 1 cup water. Bring to a boil; whisk in grits. Reduce heat to lowest setting; cook 10 minutes or until done, stirring occasionally. Add cheeses and sour cream. Season with salt and pepper. Keep warm. If they set too firmly when ready to serve with shrimp, add water or milk to thin and reconstitute.
- Melt 2 tablespoons butter in a large skillet. Add garlic, celery, bell pepper, onions, thyme, cajun seasoning; sauté 30 seconds. Add shrimp, and cook 7 minutes. Remove shrimp and veggies from skillet.
- Add wine, stirring to loosen browned bits. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time. Stir in lemon juice, tomato, and parsley. Cook 3-5 minutes. Return shrimp and veggies to pan. Stir to mix with butter tomato sauce. Serve over grits. Garnish, if desired.
* If you would rather not use the wine, use broth or lemon juice.
Now I have one hour to finish about 6 blog posts that I’ve started. Those few who actually read my rambling thoughts, I hope I don’t mess up your reader with a barrage of old posts. 🙁
One hour left! Happy New Year!