Aug 02 2016
I love shrimp, grits and fresh corn on the cob; all three
together is even better. When I saw this recipe by Dawn Perry on Epicurious I
knew it had to be a winner. I adapted it by cutting the water to one cup
instead of 1 ½ and 1 cup of grits instead of 3/4 and more butter. I like my
grits thick enough to eat with a fork. I also changed the seasoning from
oregano and paprika to Cajun seasoning.
I had my tomato cucumber salad for a side and cut my
focaccia bread into strips, sprayed with olive oil and toasted under the
broiler.
In the photo you see some Palmetto Farms Yellow Cornmeal; I
used their stone ground white grits instead. I had white sweet corn from Suter’s
picked fresh this morning for the corn.
I got my liquids on boiling for the grits. After 10 minutes
the grits were starting to thicken so I stirred the grated corn into the grits
and heated the oil for the shrimp. I added the garlic and then the shrimp, then
I realized the corn was supposed to go in to brown some. I quickly added the
corn and let cook 3 minutes; stirred and let cook another 3 minutes.
I served the grits in a bowl with the shrimp and corn over
with a pat of gorgonzola butter and some fresh chives over top. I must say that
was delicious!
Ingredients
Grating the corn
The cut kernels
Grits cooking
Garlic, shrimp, corn and seasoning in
Ready to serve
My salad
My supper
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