http://www.foodandwine.com/recipes/smoky-shrimp-and-grits
This was easy to make and very delicious. Not as much cheese as regular shrimp and grits. I would like to try this with white grits next time. I also did not use quick cooking grits, but stone grind ones that take 27 minutes. I might experiment with shrimp stock but it could be overpowering.
INGREDIENTS
3/4 cup quick-cooking grits
Salt and freshly ground black pepper
2 ounces sharp white cheddar cheese, shredded (3/4 cup)
1 1/2 cups baby spinach, coarsely chopped
1/4 cup snipped chives
1/4 cup canola oil
2 large garlic cloves, thinly sliced
1 pound shelled and deveined medium shrimp
1/2 teaspoon hot paprika
1/4 cup dry white wine
DIRECTIONS
In a medium saucepan, bring 3 cups of water to a boil. Gradually add the grits and a generous pinch of salt. Cover and cook over low heat, stirring occasionally, until the grits are thick and porridge-like, about 7 minutes. Season with salt and black pepper and stir in the cheddar cheese, baby spinach and chives; stir until the cheese is melted and the spinach is wilted. Cover the grits and keep warm.
In a large skillet, heat the canola oil with the garlic over high heat until fragrant, about 30 seconds. Add the shrimp and paprika, season with salt and black pepper and cook until the shrimp are opaque, about 2 minutes. Add the white wine and cook until the shrimp are white throughout and the garlic-paprika sauce is slightly reduced.
Spoon the grits into bowls, top with the shrimp and sauce; serve.
Saturday, August 14, 2010
Skillet roasted spiced Okra
http://www.foodandwine.com/recipes/skillet-roasted-spiced-okra
Delicious and fast. I didn't have ground fennel seeds so I used whole. I may use more fenugreek next time. Cutting Okra was dangerous business - they were really prickly.
NGREDIENTS
3/4 teaspoon hot paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground fennel seeds
1/8 teaspoon turmeric
Pinch of cinnamon
Pinch of ground fenugreek (optional)
2 tablespoons vegetable oil
1 pound small okra, halved lengthwise
Salt
2 tablespoons fresh lemon juice
DIRECTIONS
In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek.
In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with the spice mixture. Cook, stirring, until fragrant, 30 seconds. Drizzle the lemon juice over the okra and serve.
Delicious and fast. I didn't have ground fennel seeds so I used whole. I may use more fenugreek next time. Cutting Okra was dangerous business - they were really prickly.
NGREDIENTS
3/4 teaspoon hot paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground fennel seeds
1/8 teaspoon turmeric
Pinch of cinnamon
Pinch of ground fenugreek (optional)
2 tablespoons vegetable oil
1 pound small okra, halved lengthwise
Salt
2 tablespoons fresh lemon juice
DIRECTIONS
In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek.
In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with the spice mixture. Cook, stirring, until fragrant, 30 seconds. Drizzle the lemon juice over the okra and serve.
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