Last night, we drove through one of those Christmas light shows. I had not been to one in years and Dear Daughter had never been to one. Things certainly have changed over the years. Nowadays, as you enter the park, the attendant directs you to tune into a certain radio station. As you listen to the music, the various lights are choreographed to the beat of the music. Surprising to say, it was a very enjoyable ride and it put us a bit more in the holiday spirit.
Dinner needed to be quick and easy when we returned home and this recipe fit the bill. I spent about 10 minutes prepping the ingredients before we left so dinner was ready in 15 minutes. Again, this is upscale comfort food.
Can you tell that my resident photographer resumed her duties last night? Her photos are so much better than mine!
Shrimp and Grits
Shrimp and Grits
adapted from Bobby Flay
Ingredients for 4 servings
4 cups of milk or a mixture of milk and cream
1 cup corn meal or grits
2 T butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices of bacon, chopped
1 t lemon juice
2 T white wine
1 cup thinly sliced scallions
1 clove garlic, minced
1. Many recipes call for cooking grits in water. I never do this. I always use milk. Cook the grits according to the instructions on the box and at the end, add in the cheese and one tablespoon of butter. Some grits need to cook for 20 minutes or so. I purchased a bag of cornmeal at a local Italian food store and mine only takes about 5 minutes to come together.
2. Cook the bacon until crisp. Take the bacon out of the pan and set aside but leave the fat in the skillet. Toss in the shrimp and cook until just pink. Add the garlic and cook for one minute. Add the scallions, lemon juice, bacon to the pan and cook for two minutes. Add in the white wine and cook just a minute longer.
3. To serve, place a large spoonful of grits in the center of a heated plate. Mound the shrimp mixture over the top and if desired, garnish with a few more scallions.