Shrimp and Grits

I love finding a new recipe to add to my 

collection of favorites.

This one is from the book 

"Whiskey In A Teacup" by Reese Witherspoon.

I cut the recipe in half for the two of us and 

followed it exactly, making only a slight change

to the procedure. The full recipe with all 

the other menu sides would serve 6-8

for entertaining. But, it's easy enough
for any day's dinner. 

1. I added the water and Worcestershire sauce

   along with the tomatoes, then added the shrimp. 

2. I keep tomato paste measures out in 1 T scoops 

    in the freezer, so it's always easy to add to a

    recipe. It melts right in with the liquids. 

3. The grits definitely needed more water. 

    Her directions call for only 3 C water. 

     I used the package for guidelines. 

Reese's menu suggestions:

southern dinner party

Cheddar Biscuits

Shrimp and Grits

Sauteed Baby Kale

Mud Pie Trifle

Cowboy Cookies

Shrimp and Grits

FOR THE SHRIMP

2 T olive oil

1 T butter

1 medium onion chopped

1 small green pepper, chopped

3 cloves garlic, minced

1 (14 oz) can diced tomatoes with liquid

1 t Cajun/Creole seasoning 

   (Tony Chachere's Creole Seasoning) 

2 T tomato paste

1/2 C water

2 t Worcestershire sauce

2 lbs medium-large raw shrimp, peeled

Salt to taste

chopped green onions for garnish

In a large skillet, add the olive oil and butter

 over medium-high until the butter is melted.

Add the onions and green pepper and saute until

softened, about 4 minutes.

Add the garlic and cook for 1 minute more.

Stir in the tomatoes and their liquid, the

  tomato paste, creole seasoning, water, and 

Worcestershire sauce. Cook for 2-3  minutes. 

Add the shrimp, stirring for 4-5 minutes until 

the shrimp turn pink. Remove from heat. 

Taste and add salt if needed. 

Serve immediately over warm grits. 

Garnish with chopped green onions. 

FOR THE GRITS

1-1/2 C grits (not quick-cooking)

1 t salt

4 T butter

3-4 C water

Bring the water to a boil in a medium saucepan. 

Stir in grits and salt. Bring back to a boil, 

stirring occasionally, then reduce the heat 

to low, stir in the butter, and simmer for about

 15 minutes. The grits will absorb all the water,

 so you need to stir them occasionally and 

add more water if they become too thick. 

Enjoy!

Fluffiest Pancakes

Welcome to my new favorite pancake recipe.
What's a weekend morning without pancakes?

It's a variation of my Everyday Pancakes,
but with a buttermilky taste and fluffiness.

You want light and fluffy buttermilky pancakes,

  but you don't have buttermilk. No problem!

These will satisfy your cravings and they're

super easy to make any day of the week.

Gather ingredients. Today we're having
blueberry pancakes.

Combine the milk and vinegar and let sit 

for about 5 minutes to get soured.

Whisk the egg into the milk and stir

gently into the dry ingredients. Stir

in the butter. 

Letting batter rest for at least 10 minutes
undisturbed. It's what gives you
fluffier pancakes.

Meanwhile, heat your pan to med-hi,
  put your plates in a warm oven,
and start the coffee.

You will see bubbles in the batter.
Do not stir the batter. This is key
to get the fluffiest pancakes.
Just scoop out using a ladle or a
1/4 C measure per pancake in a sprayed
and buttered heated pan. You can also
use oil. Add blueberries before flipping.
(or mini chocolate chips)
Small bubbles will burst on top and
the edges will look set, about 2 minutes.
Flip and brown the other side for a minute.

These are so good with or without blueberries.

They're even good plain, so moist and tender. 

I've also made them with a few chocolate chips.

This recipe serves 2-4 which is perfect for us.

I save the leftover cooked pancakes then 

 microwave them the next day. Just as good. 

Melt in your mouth pancake goodness!

Fluffiest Pancakes 
3/4 C milk
2 T white vinegar
Mix in a measuring cup and let sit 5 miuteswhile
you proceed

1 C flour
2 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
Whisk dry ingredients in a medium bowl

1 egg
Add the egg to the milk and whisk with a fork
Add the liquid to the dry ingredients and whisk
gently to combine. Do not overmix.

2 T melted butter (more for the cooking pan)
stir into the batter

Let the batter rest for at least 10 minutes or longer.
Use this time to heat plates in a warm oven,
make coffee, heat the griddle or large pan to
med heat, that's #6 on my stove.

Use cooking spray on the pan. I add a little butter
for flavor. You can also use vegetable oil.
Do not stir the batter, just scoop out using a small ladle
or 1/4 C measusre to add the batter into the hot pan.
It should sizzle a bit. Cook about 2 minutes until
small bubbles burst on top and the edges look set.
Now is the time to arrange a few blueberries on top.
Peek under the pancakes with a spatula and when
golden brown flip and let cook on the other side
for another minute.

Remove to the warm plates in the oven.
Serve with butter and maple syrup

4 servings



Click on the links to see other pancakes recipes.
Easy Everyday Pancakes
The BEST Buttermilk Pancakes
The BEST Fluffy Blueberry Pancakes