Shrimp and Cheese Grits

I have been wanting shrimp and grits for awhile. I don't have much experience with them, eating or making.  For some reason, the creaming grits and tasty shrimp have stayed on my mind, much like a nagging child that wants to do go somewhere when you are already settled in for the night.

So I began to search.  I looked through cookbooks.  And I looked on the Internet.  But not one of them matched my vision.  I wanted white grits, cheese, shrimp, some heat but not much, and I wanted bacon.  Because (say it with me), 'everything is better with bacon!'.

So what do you do?  Buy everything that you think you might need and get started!  Which is what I did.

Cheesy Grits with Shrimp


Grits
3/4 cup uncooked grits
2 1/2 cups  chicken broth
1/3 cup heavy cream
1/4 cup milk
2 tablespoons butter
1/2 teaspoon cayenne
1/4 teaspoon salt
8 ounces of shredded sharp cheddar cheese

Bring broth, cream and milk to a boil.  Add grits.  Cover and simmer for 5-7 minutes (according to package directions), stirring occasionally.  When starting to get creamy, add remaining ingredients and keep on low heat.  Taste and add butter, salt or more cayenne to taste.

Shrimp


4 strips bacon, reserve drippings and crumble
1/2 medium size onion, diced
3 cloves of garlic, minced finely
3 Roma tomatoes, seeded and diced
2 tablespoons butter
2 tablespoons lemon juice
2 teaspoons Old Bay Seasoning (more or less to your taste)
1 1/2 pounds of shrimp (fresh or frozen)

Fry bacon.  Remove from pan and crumble.
Add a small amount of olive oil to bacon drippings.
Add diced onions.  When onions are soft, add garlic.
Give that a minute or so then add the tomatoes, shrimp, Old Bay, butter and lemon juice.
Cook until shrimp are done.

If you are using frozen shrimp, thaw and dry before adding to pan.  Allow for extra liquid.






Charlie said this is one of the best things he's ever eaten.  He absolutely loved it.  And me, well let's just say, I will be making this again and again.  The grits are so creamy and cheesy with a little kick.  The shrimp and sauce are so tasty that you can't wait for that next bite.  Did I say they were good?

Live, Laugh, Love.

Karen

Shrimp Pot Sticker

We had to throw dinner together at the last minute and this is what we came up with, Shrimp Pot Stickers.  I am addicted to pot stickers, any kind, from any where and that's where you will find me.

This recipe came from Sunny Anderson on The Food Network but we tweaked it a bit.

And we even made egg rolls with the filling.  They were good too.

Easy Shrimp Potstickers
Adapted from Sunny Anderson

What you need:

1 pound large shrimp, peeled and deveined (we bought frozen)
3 cloves garlic, chopped
4 scallions, chopped
2 tablespoons soy sauce
1/4 cup panko bread crumbs
1 egg
40 won ton wrappers
3 tablespoons peanut oil

Dipping Sauce

1/3 cup soy sauce
1/3 cup water
1 scallion, chopped thinly
1 teaspoon chili sauce
1/2 teaspoon garlic, finely  minced
1/4 teaspoon lime juice
1 teaspoon sugar

What you do:
For the potstickers - remember have patience as you make them.

In a food processor, pulse shrimp, garlic scallions, soy sauce and egg until combined but still chunky.  Put in bowl.  If it doesn't hold together stir in enough bread crumbs so it does.

Put 1 teaspoon across won ton wrapper, moisten sides, fold over and pinch.

Fry in the peanut oil on one side.  Turn over, add 4-5 ice cubes and cover.  Steam for 3 minutes.

Dipping Sauce:
Combine all ingredients.

Enjoy.  They are good with pork also.