Cookiemomma's Blog

Another Lent Friday meal

Grits

Ingredients:

• 1 cup heavy cream
• 1 2/3 cups chicken broth
• 1 cup water
• 4 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup quick grits

Preparation:

Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently. Serve in place of rice with shrimp, pork tenderloin medallions, lamb chops, or other meat or poultry.

Shrimp

Ingredients:

• 2 tablespoons olive oil
• 30 jumbo Louisiana shrimp
• Salt
• Creole Spices (Tony Chacheres)
• 2 cups whole mushrooms
• 2 cloves garlic, minced
• 1 shallot, minced
• 2 bell peppers (1 red, 1 green) sliced
• 1 tablespoon chopped fresh thyme leaves
• 4 cups chicken stock
• 2 tablespoons butter
• 1 teaspoon fresh lemon juice
• 2 cups canned diced tomatoes
• 1 tablespoon chopped fresh chives

Preparation:

Heat the olive oil in a large pan over medium heat. Season the shrimp with Creole Spices (Tony Chacheres) and salt. Saute the shrimp until they start to brown but not cook all the way through. Remove the shrimp and set aside.  In the same pan, saute the garlic, shallots, bell peppers, and thyme, until they become aromatic, about 5 minutes. Add the Chicken Stock and bring to a simmer. Stir in the butter and reduce the sauce until nice and thick, 3-5 minutes.  Return the shrimp to the pan and cook for an additional 5 minutes. Add the lemon juice, diced tomatoes, and chives.  Spoon 4 healthy tablespoons of the grits into the middle each of 6 large bowls. Arrange 6 shrimp in the middle of each bowl of grits. Spoon sauce around the shrimp.

Enjoy

~Christie