Shrimp and Grits (from the Boathouse on Isle of Palms, SC)
Hot pepper sauce
1/3 C. Green hot pepper sauce
1/4 C. Dry white wine
1 shallot, chopped
1T. fresh lemon juiice
1 T. Rice vinegar
1/2 C. Whipping cream
Combine all ingredients except the cream and simmer for 15 minutes or until mixture reduces by half. Stir in cream and set sauce aside.
5 cups water
3 cups whole mile
1/2 C whipping cream
1/4 cup butter
2 C. Corn grits (I use Geechee Boy white grits - not instant grits)
Bring liquids to a boil and then add grits and butter. Cook stirring over medium heat until grits have the consistency of polenta or cream of wheat. This may take 45 minutes to an hour. You can make ahead and warm up before serving.
1/4 C. Olive oil
8 oz. smoked andouille sausage, sliced
1 red bell pepper, chopped
1 yellow bell pepper chopped
1/2 C. Minced onion
4 garlic cloves minced
30 uncooked large shrimp, peeled and deveined
4 plum tomatoes, chopped
1 tsp. Cajun seasoning
1 tsp. Old Bay seasoning
Heat olive oil in large skillet and add sausage, peppers, onion and garlic; sauté until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and sauté until shrimp are pink in color, about 6 minutes. Season with salt and pepper.
While shrimp are cooking, warm up the hot cream sauce to a simmer. Warm up the grits. To serve, spoon grits into large pasta bowls or plates, cover with andouille sausage and shrimp mixture. Drizzle hot pepper cream sauce over all and serve.
Serves Six.
@jeanne-mayell Now I want to make your frittata! Wow, does that every look good. I can use chickpea pasta and make it low glycemic.
@bluebelle omg, I will love this. It makes me think of @laura-f. I wonder what she is cooking these days?
@laura-f OMG, hi! So good to hear from you and see your amazing avatar and think about cauliflower mole tacos. I keep thinking about that shrimp dish you whipped up last summer with the colorful cloth napkins. A weekend guest left a gigantic cauliflower in our fridge. Should we make this thing?
Here ya go!!
CAULIFLOWER MOLE TACOS
1 head cauliflower, cut up
1 box microgreens
1 avocado
2-3 tbsp Sesame oil
1 clove garlic
sprigs cilantro
1 tsp cocoa powder
1 tsp cinnamon
2 tsp paprika
1 tsp cumin
salt + pepper
1 tsp brown sugar
3 tbsp sour cream
1 tbsp mayo
juice of 1-2 limes
radish and carrot pickles (any recipe you know is fine)
tortillas (corn preferably)
Toss the cauliflower with the oil and all the dry spices, cocoa, sugar, salt, pepper. One layer in baking pan or cookie sheet lined with paper or foil. Bake at 450 (oven or bbq) 15 minutes, stir, bake 10 more minutes.
Make the crema: In the blender - avocado, mayo, sour cream, cilantro, lime juice, garlic, salt to taste. Add a little water if needed.
Toast your tortillas as usual. To assemble, spread the crema on each tortilla, add some cauliflower and pickles, top with microgreens.
*If you have no pickles, sub some thin sliced fresh radishes and squeeze extra lime on each taco
@laura-f "toast your tortillas as usual" - never toasted a tortilla. I can feel the speed with which you are able to pull these dishes out of thin air. Arms going, moving quickly and deftly, then voila, bon appetit.
@laura-f OMG, I have missed you! And I am making your mole cauliflower tacos. We love roasted cauliflower and we love tacos. It’s a win win situation here. No, I didn’t make the shrimp remoulade or roasted oysters, but now I want them. I want them bad.