Shrimp and Grits

How have I not shared a Shrimp and Grits recipe yet?!?! This is one that combines many different recipes I've tried over the years. . I've heard many people claim to not like grits...well, I wouldn't either if the only kind that I'd ever had were out of a packet or if I made them with just water as many of the grits packages instruct you to do. There are several tricks to making delicious grits...use lots of liquid, use lots of butter and cheese, and cook them slowly. They'll turn out creamy and melt in your mouth...if they're grainy, you're doing something wrong. Hopefully this will be a recipe
that you can tweak to your liking and maybe I'll convince some of you grits haters that they're actually pretty darn good. You can substitute chicken broth for the milk and really use any kind of cheese that melts well for the grits. Be creative, use what you have on hand and what you like. The seasoning on the shrimp is flexible too. Use just salt and pepper, make them blackened, use the Creole seasoning I suggest...again, use whatever suits your taste!

READ THIS ENTIRE RECIPE BEFORE YOU START TO MAKE SURE YOU HAVE ALL OF THE INGREDIENTS AND THAT IT COMES TOGETHER AT THE SAME TIME.

For Grits:
Ingredients:
4 cups milk
1 cup quick cook grits (not instant)
4 Tbsp butter - divided
4oz Brie cheese, cubed and rind removed
2oz shredded mozzarella cheese
2oz shredded cheddar cheese
1 tsp salt
1/2 tsp pepper

Method:
Bring milk to a boil over medium heat in large saucepan. Stir in grits and 2T butter. Continue to watch and stir until grits are about the consistency of oatmeal (7-10 minutes or so). Stir in cheeses, remaning 2T butter, salt & pepper. Stir until cheeses are thoroughly melted. Serve immediately.For 

While grits are cooking...

For Shrimp:
Ingredients:
1 lb shrimp, peeled and deveined
4-6 slices thick sliced bacon
1 tsp Creole seasoning (you can use Cajun seasoning, shrimp boil seasoning, or just salt and pepper)
2 cloves garlic, minced
4 T green onions

Method:
Cook bacon in large skillet over medium heat until crispy. Remove bacon with a slotted spoon leaving a couple of tablespoons of the bacon grease (pour the rest out or soak up with a paper towel.) Add shrimp, garlic, and Creole seasoning to the pan. Saute until just pink...only about 2-3 minutes. DO NOT OVERCOOK!

Plate the grits, and pour shrimp over top. Top with green onions and crumbled bacon.

Happy Cooking!

Paella with Shrimp, Chorizo, and Salsa Verde

• I have tried several paella recipes, and this one is by far the best. It has a LOT of ingredients and is not super easy, but it's worth the effort. I would maybe wait to make this over the summer or on a weekend when you've got the time to spend on it. The kids actually liked this as well, but that was a bit of a shock to me because this is what I would deem a "stretch" recipe to try on them. It's perfect for a date night in or for guests too. 
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• Paella with Shrimp, Chorizo, and Salsa Verde
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• Ingredients:
• 1/4 cup olive oil
• 1/2 cup chopped parsley
• 2 Anaheim chiles, seeded and sliced
• 7 cloves of garlic, minced
• Salt & pepper
• 1 lb shell on jumbo shrimp
• 3/4 lb halibut, cut into 6 pieces
• 2 lemons, juice from 1, the other cut into wedges
• ½ pound chorizo, casings removed, roughly crumbled
• 2 large vine tomatoes, roughly grated and skins discarded
• 1 medium yellow onion, finely chopped
• 1 T tomato paste
• 14 oz bomba or arborio rice
• 10 oz  artichoke hearts marinated in oil, drained and halved
• 1 red bell pepper, stemmed, seeded, then cut into 1/2-inch strips
• 1 ¼ tsp smoked sweet paprika
• 1 tsp saffron threads
• 3 ¼ c fish stock, warmed
• 2 c hot water\

Method:

Complete recipe from Nassau Street Seafood found HERE. 

Happy Cooking!

Paella Valencia

This recipe was a lot of work, but it was delicious! I love paella, and this was my first attempt. There are a TON of recipes out there, but this one had the most simple ingredients in my opinion. Food and Wine also has one that looks delicious, and maybe I'll try it soon...for now, this one was a hit and fairly simple for this flavorful dish.

Paella Valencia: recipe from Cooking Light

Ingredients:
1 T olive oil
3/4 lb peeled and deveined shrimp, large
3/4 tsp salt, divided
1/4 tsp black pepper, divided
1/2 cup Spanish chorizo, sliced thin
2 skinless, boneless chicken thighs cut into quarters
1 c chopped onion
1/2 c chopped tomato
1 T capers, drained
1/4 tsp saffron threads, crushed
1 c Arborio or other short-grain rice
2/3 c white wine
14oz fat-free low sodium chicken broth
1/2 c frozen peas
1/4 c water
18 mussels, scrubbed and debearded
2 1/2 T roasted red bell pepper
2 T fresh cilantro, chopped

Method:
Complete recipe from Cooking Light found on myrecipes.com HERE.

Prosciutto Wrapped Halibut Piccata

I keep saying that I don't really like fish. Well, maybe I actually do when I can see the ingredients up front and know sort of what it may end up tasting like before I make it. This recipe is out of this world. My husband told me that I HAD to post about it. We made it for a date night in and served it with sauteed spinach. Even if you think you don't like fish, give this one a try. It's mild in fish flavor but salty and tart from the proscuitto and the lemons. DELICIOUS!

Prosciutto Wrapped Halibut Piccata: recipe from Katie Workman's Dinner Solved!

Ingredients:
1 lb halibut fillets
Kosher salt & black pepper
6 slices very thin prosciutto
1 T olive oil
1/2 tsp minced garlic
2 T minced shallots
1/2 c dry white wine
1/2 c chicken broth
2 T freshly squeezed lemon juice
1 T chopped capers, drained
2 tsp butter

Method: Katie Workman's complete recipe can be found HERE.

Happy Cooking!

Caesar Roasted Fish

When I post about fish, it's because it's GOOD! My husband loves fish and my kids generally enjoy it as well. I have yet to find a recipe from Ina Garten that I didn't enjoy, and this one is no exception. She calls for striped bass in the recipe, but I substituted swordfish. It was delicious!

Caesar Roasted Fish: recipe from Food Network

Ingredients:
2 larged garlic cloves, minced
1/4 c chopped fresh parsley
1 T anchovy paste
2 tsp Dijon mustard
1 c mayonnaise (I use Duke's)
1 T grated lemon zest
3 T freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 lbs Swordfish cut into 6 portions 3/4in to 1in thick
1/2 c chopped scallions
2 T olive oil
3 T drained capers
Lemon wedges for serving

Method:
Complete recipe from Ina Garten found on foodnetwork.com HERE.

Happy Cooking!

Hot Honey Shrimp

The New York Times has some of the BEST recipes that I have tried lately. I made some Miso Chicken last week, and this Hot Honey Shrimp recipe was in the same post. I was fortunate enough to find a VIDEO!!! for this recipe. Shrimp dishes are always so fast to make because the shrimp cooks so quickly. Try it and serve with some jasmine rice, some cheese grits, or over a salad. Enjoy!


Here is the link for the video:

Hot Honey Shrimp Video

Happy Cooking!

Sesame and Pistachio Encrusted Tuna with Wasabi Dream Sauce

This tuna recipe is one that I used to make when we were first married in Nashville. My husband loves fish, and I am not the biggest fan, so I used to try a lot of recipes to find something we both would enjoy. I ran across it again not too long ago, and I had forgotten how much I loved it! The key is getting good, fresh tuna...and do not overcook it. This recipe takes no time to make and looks pretty fancy. This time, I served it with Greek Panzanella, but I have also served it with a simple Arugula with Parmesan Salad and Gourmet Cheese Grits. Give this one a try. You will not be disappointed!!!

Ingredients:

Wasabi Dream Sauce:
1/2 c mayonnaise
1 T pure maple syrup
1 T prepared wasabi (found in a tube with sushi or with Asian foods
2 T water

Tuna Fillets
2 lbs sushi-grade tuna fillet (I got mine from Fresh Market, ask for vein removed)
2 T olive oil, divided
1 tsp salt
1 tsp black pepper
2/3 cup roasted and salted pistachio nuts that have been ground
1/2 cup black sesame seeds (you can use regular ones as well)

Method:
Complete recipe can be found HERE.

Happy Cooking!

Mama's Supper Club Tilapia Parmesan

There are only a few fish dishes that I like to make because I am really picky when it comes to fish. This one is a winner. My entire family loves it, and it's super simple! Serve it with some cheese grits and a side of roasted broccoli or asparagus and dinner done!

Mama's Supper Club Tilapia Parmesan: I found this recipe on pinterest...MaMa's Supper Club Tilapia Parmesan 

Ingredients:
2 lbs tilapia fllets
2 T lemon juice
1/2 cup grated Parmesan cheese
4 T butter at room temperature
3 T mayonnaise
3 T chopped green onions
1/4 tsp seasoning salt
1/4 tsp dried oregano
black pepper
dash hot sauce

Method:
Complete method from Genius Kitchen found HERE.