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!

Shrimp & Asparagus Stir-Fry

You can make this delicious, fresh, and healthy 

dinner in less than 15 minutes.

Let's begin: Peel the shrimp. Snap off the hard 

ends of the asparagus, then slice them into thirds.

 Mince the garlic and ginger. I've been using fresh

 ginger much more lately. It gives a big flavor 

boost and it's so good for you. 

 Heat 2 T of the olive oil on medium-high in a 

large skillet. Add the shrimp, half the salt 

and red pepper. I use ¼ t of the red pepper 

flakes because we like a little kick...

it's just right for us. You can use less. 

 Saute' until they turn pink and are done.

 Remove the shrimp to a plate.

 Add the remaining 2 T olive oil to the pan. 

Add the asparagus, the remaining salt, minced 

ginger and garlic. Cook, stirring frequently until

the asparagus are crisp-tender.

 Return the shrimp to the pan.

 Add the soy sauce, stir to combine. 

Add the lemon juice, stir again. Serve hot. 

Shrimp & Asparagus Stir-Fry

1 lb shrimp, peeled

1 lb asparagus, ends snapped off

4 T olive oil

½ t salt

¼ t red pepper flakes

1 clove garlic, minced

1 t minced ginger

1 T soy sauce

2 T lemon juice

1.) Heat a large frying pan over medium-high 

heat. Add 2 T of the olive oil. Add shrimp to 

the pan, season with half the salt and red 

pepper flakes. Cook, stirring frequently until 

the shrimp are pink and cooked. remove from

 the pan and set aside.

2.) Add the remaining 2 T oil to the pan then

add the asparagus that has been cut into thirds.

Add the remaining salt, ginger and garlic. 

Stir frequently and cook until the asparagus are

crisp-tender.

3.) Return the shrimp to the pan, add the 

soy sauce and toss to combine. Add the 

lemon juice, stir again and serve hot. 

3-4 servings.
tip: You can also use fresh broccoli in
 place of asparagus.

Enjoy!

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Shrimp Scampi with Zucchini Noodles

You can replace the pasta in your

shrimp scampi with healthy zucchini noodles.

I found this spiralizer at

Target last year. You can also use

a mandoline slicer.

It easily turns squash, potatoes, carrots

etc. into thin spaghetti-like strands.

Prep 2 zucchini.

 Saute the garlic in hot oil and butter in a large

skillet over medium heat for 1 minute. 

Add a pinch of red pepper flakes.

 Add the shrimp and saute for 3 minutes until cooked.

Season with salt and pepper. 

Use a slotted spoon to remove the shrimp from 

the pan. Stir in the wine and lemon juice. Simmer

1 minute then add the zucchini.

 Toss the zucchini and cook for 2 minutes.

Return the shrimp to the pan and toss to combine.

Sprinkle with chopped parsley.

 Serve sprinkled with parmesan cheese.

Shrimp Scampi with Zucchini Noodles

2 T olive oil

2 T butter

1 T minced garlic, about 3 cloves

¼ t crushed red pepper flakes

1 pound shrimp

salt and pepper

¼ C white wine

2 T lemon juice

2 T chopped fresh parsley

2 T Parmesan cheese

1. Add oil and butter to a large saute pan on 

medium heat. Saute the garlic and a pinch of 

red pepper flakes for 1 minute until fragrant. 

2. Add the shrimp and cook about 3 minutes until

 cooked throughout. Season with salt and pepper. 

3. Transfer the shrimp to a bowl using a slotted

 spoon. Leave the liquid in the pan.

4. Add the wine and lemon juice to the pan 

scrapping up any bits. Simmer 1 minute. 

5. Add the zucchini noodles to the pan 

and cook for 2 minutes.

6. Return the shrimp and toss to combine. 

Sprinkle with chopped parsley.

Serve and sprinkle with Parmesan cheese.

Serves 2

Zucchini Noodles

cut 2 medium zucchini into noodles

using a spiralizer or mandoline slicer.

Enjoy!

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Shrimply Irresistible

If I had you at shrimp, then the butter and

cream will cinch the deal. 

I came up with this recipe years ago using

ingredient combinations from 2 other chicken 

recipes. What could go wrong with shrimp,

butter, cream, and a few basic seasonings?

It was a winner and it's so simple. 

Heat the 3 T butter in a pan. Pat the shelled
shrimp. Dry with a paper towel.

When the pan is nice and hot add the shrimp.
Give them a generous seasoning of garlic salt
 and pepper.

Cook until just opaque, turn once. Remove
the shrimp to a plate.

Saute the onions until tender.

This is the main seasoning-chili powder.
Many people can't quite guess what's in it and
 are surprised to find out it's simply chili powder.

Add that to the onions and give it a stir.

Now add the ½ pt. cream. Stir to blend.

Return the shrimp to the pan and toss in
the cream sauce to coat. Remove from heat.

I think that took only 10 minutes.
As always, it's important not to overcook
the shrimp or they will toughen.

I serve this over rice and add a green vegetable,
salad and sometimes if I want to make the dinner
 special I'll make my popovers to go along with it.
If you do that start the popovers first.
I have also made crescent rolls from the
 tube. They are nice too.

Divide among warm plates and serve with
lots of the sauce.

If you're a shrimp lover like we are I know
you'll love this, and it couldn't be easier!
I said it serves 3 because 4 is too stingy.
You can easily double the recipe to serve 6.
I make this recipe for the two of us and
sometimes have enough left over for a snack.

Shrimply Irresistible 

1 Lb XL shrimp, peeled

3 T butter

1 t garlic salt, to taste

¼ t pepper, to taste

½ medium onion, thinly sliced

2 t chili powder

1 C heavy cream

Melt butter in a skillet. Pat the shrimp dry 

and saute in the hot butter, season with 
salt and pepper, turning once until just
 cooked and opaque, Remove from the pan. 
Add the onion to the pan and saute until 
soft and golden. Stir in the chili powder.
 Add the cream; stir to blend and simmer 
over low heat for 1-2 mins. Return the 
shrimp to the pan and coat with the 
sauce. Remove the pan from the heat. 

Serve over rice. Serves 3

Enjoy!

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Grilled Pesto Shrimp

After you've made basil pesto from my 

previous post you're all set to make this easy 

and fast grilled pesto shrimp.

Toss large peeled shrimp with enough pesto to 

coat. Use any amount you need. 

 Let marinade for at least 30 minutes.

Grill on your outdoor grill or in a cast iron skillet

on medium high for a few minutes on each side.

Don't overcook the shrimp. Pile onto a plate and

squeeze some lemon over the top. Serve over

pasta that's been flavored with a bit of pesto,

or on top of a salad, or as an appetizer.

Basil Pesto recipe

Enjoy!

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3 Ingredient Lemon-Butter Shrimp

This is as easy as it gets!

A stick of butter, a lemon, and a packet
of dry Italian salad dressing mix are all
you need for the shrimp. 

 I keep bags of raw, frozen, deveined,

shrimp in the freezer so I can whip up

this simple dinner whenever I please.

You can use fresh or frozen shrimp. If frozen

just run cold water over them in a colander

 a few times to thaw. Remove shells and pat dry.

Melt the butter in a skillet or sheet pan

in a 350º oven. Remove the pan and lay on

the lemon slices over the butter

Layer on the shrimp. Sprinkle the dry
Italian dressing mix evenly over the shrimp.

 Return the pan to the oven and bake for

15 minutes until opaque. 

 Some options: Add 2-3 garlic cloves, minced to
the butter, if you're garlic lovers like we are.
Add 1 15-oz can diced tomatoes, drained when
 you add the lemon. If you don't have fresh lemon,
 use 2-3 T refrigerated lemon juice in the butter.

 

Serve over pasta or have lots of warm

crusty French bread for 'sauce-dipping'.

3 Ingredient Lemon Butter Shrimp

1 lb XL shrimp, peeled and deveined

1 stick butter

1 lemon, thinly sliced

1 pkt. Italian salad dressing mix 
(Good Seasons)

Melt the butter in a skillet or sheet pan

in a 350º oven. Remove the pan and lay on 

the lemon slices over the butter

Layer on the shrimp. Sprinkle the dry

Italian dressing mix evenly over the shrimp.

Return the pan to the oven and bake for

15 minutes until opaque. 

Enjoy!

 
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