Quick Shrimp and Grits

Let me start by saying that am from NC so I do know that most self-respecting Southerners find the thought of instant grits abhorring.  I used to subscribe to that school of thought, however the other night I caved during a desperate attempt to make dinner before falling asleep standing up- hence the “Quick Shrimp and Grits”.  If you have the time I would use stone ground grits and let them simmer to creamy perfection, but if you are trying to get dinner on the table in 15 minutes this is your short cut.    Keeping frozen shrimp in your freezer (peeled and deveined) will make this even easier.   This is a great weeknight dinner, but I would most certainly serve it to company, it is that good!

Quick Shrimp and Grits

Serves 3

·         3 cups water

·         Salt and pepper

·         1 cup instant grits

·         1/2 cup shredded sharp cheddar cheese

·         ¾  pound shrimp, peeled and deveined

·         4 slices bacon, chopped

·         2 tablespoons lemon juice

·         1 cup thinly sliced scallions

·         1 ½ cups chopped mushrooms

·         2 large cloves garlic, minced

·         ½ cup white wine

·         1 tablespoon butter

In a microwave safe dish add the grits, water, salt and pepper and cook until thick, but still a little runny (3-5 minutes). Remove from heat and stir in butter and cheese.

Meanwhile rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; remove from the pan. In grease, add mushrooms and sauté for 3-4 minutes, and then add scallions garlic and shrimp. Cook until shrimp turn pink. Add lemon juice, white wine and simmer for 3 minutes. Add butter.

Spoon grits into a serving bowl. Add shrimp mixture and mix well and top with chopped bacon. Serve immediately.

Easy Parmesan "Risotto"

Calling all risotto fans, this one is for you!  I truly love risotto, but consider it a weekend specialty because during the week I simply do not have the time to stand over the stove and stir my risotto to perfection.  Until now that is!  I tried another recipe from my new cookbook How Easy is That and once again, Ina Garten has delivered an innovative method that simplifies my cooking efforts.  This “Easy Parmesan Risotto” is truly EASY!  The most important detail is that you choose the correct pan for the oven cooking.  It really should be a Dutch oven or any sort of oven proof pan that has a tight fitting lid.  The second most important detail is using a quality Parmesan cheese.  It does not need to be fancy, but it should not come out of a green can!

I cut the recipe in half because I was only cooking for two, added an extra splash of wine,   a few more green peas and topped it with sautéed shrimp for a complete meal.   This was a treat, especially for a Wednesday night!  I cannot wait to try variations of this recipe.  Enjoy!

Easy Parmesan “Risotto”

Barefoot Contessa 2010

Serves 2-3

Ingredients

¾ Arborio rice

2 ½ cups simmering chicken stock (DIVIDED- read instructions)

½ cup grated Parmesan cheese

¼ dry white wine

1 ½ tablespoons unsalted butter

1 teaspoon kosher salt

½ teaspoon black pepper

¾ cup frozen peas

Directions

·         Preheat the oven to 350 degrees.

·         Place the rice and 2 cups of the chicken broth in a Dutch oven (reserve other ½ cup for later), cover and bake for 45 minutes, until most of the liquid is absorbed.

·         Remove from the oven and add the remaining ½ cup of chicken stock, Parmesan, wine, butter, salt and pepper and stir for 2 minutes until the rice is thick and creamy.

·         Add the peas and stir until heated through.  Serve hot.