Saturday Recipe

I have always enjoyed Shrimp and Grits but this is a different take on that dish.

Spicy Shrimp and Grits

3 cups 1% low-fat milk

1 cup water
1 Tbs butter
1/2 tsp salt, divided
1/4 tsp black pepper, divided
1 cup uncooked quick-cooking grits
1/2 cup (2 ounces) grated fresh Parmesan cheese
4 slices applewood-smoked bacon
1 lb peeled, deveined large shrimp
1 cup thinly vertically sliced white onion
2 cups grape tomatoes, halved
1 tsp hot pepper sauce or chopped chipotle chile, canned in adobo sauce
1/8 tsp ground or crushed red pepper
1/4 cup green onion strips

1. Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese.

2. While grits cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings; crumble bacon. Add shrimp to drippings in pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add white onion to pan; sauté 1 minute. Stir in bacon, tomatoes, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper; sauté 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.

Servings: 4

Source: Cooking Light

Have a great holiday weekend.
 

Game of Thrones, Portuguese Confection.

Well, last night I watched episodes 3 and 4. What a waste of time. In the first place they had wiped out large chunks of the story between 2 and 3 which I think was a mistake. Having read the books I remembered some of what had happened in this period, but by no means all, if anyone hadn’t read the books, I have no idea how they would have kept up with the story. I found half the time I had no idea who people were and how they had got there in the first place. For instance, Daenerys Targaryen in the previous episodes had a husband and a brother, the series does not explain what happened to them. That is just one glaring example. I still like the actor playing Tyrian Lannister, but how he, the despised dwarf, suddenly becomes the King’s Hand is beyond me. Nor do I have a clue about what else is going on. So, I will not bother to watch any more. However, I still think the books were very good and would recommend them. Although I am not sure George R.R. Martin has yet finished the series. Checking it, he hasn’t. There are two more books planned and he says he doesn’t know when the sixth book will be finished. I am not even going to try reading them again until it’s all completed. He also says he plans to kill off a lot more characters!!! If you are enjoying it, good luck.

As usual we bowled Thursday afternoon, Matt had a good day, I had a mediocre day. A Portuguese friend was in bowling ahead as she is heading off to Portugal next week for a few weeks vacation, lucky her. She has promised to bring us some ovos moles again. They are a Portuguese specialty and absolutely delicious. They are made with a thin pastry filled with an egg concoction. If you are interested in the recipe, click on the link above. Not something I personally am ever likely to make despite my liking them so much. When we were in Portugal it staggered me the fantastic egg desserts they made.

I was never a particular friend of grits until I tried Shrimp and Grits which is a big favourite in the south. Here is a different take on that recipe.

Spicy Shrimp and Grits

Cooking Light

Crank up the heat (in your weeknight meal, that is!) and serve a spicy version of this Southern favourite.

Yield: 4 servings (serving size: 1 cup grits, about 1 1/2 cups shrimp mixture, and 1 tablespoon green onions)

Ingredients

 

• 3 cups 1% low-fat milk
• 1 cup water
• 1 tablespoon butter
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1 cup uncooked quick-cooking grits
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 4 slices applewood-smoked bacon
• 1 pound peeled, deveined large shrimp
• 1 cup thinly vertically sliced white onion
• 2 cups grape tomatoes, halved
• 1 teaspoon hot pepper sauce or chopped chipotle chile, canned in adobo sauce
• 1/8 teaspoon ground or crushed red pepper
• 1/4 cup green onion strips

Preparation

1. 1. Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese.
2. 2. While grits cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings; crumble bacon. Add shrimp to drippings in pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add white onion to pan; sauté 1 minute. Stir in bacon, tomatoes, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper; sauté 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.

Have a great day