Monday, November 21, 2011

Shrimp and Grits

On one recent weekday night without concrete dinner plans, I poked around in the pantry for inspiration. After moving a couple of cans of coconut milk and chopped tomatoes out of the way, I discovered a jar of Robert Rothschild Farm Hot Pepper Berry Patch preserves and a carton of grits. There was also some shrimp in the freezer and leftover cooked bacon in the fridge. Thus armed, and inspired by Top Cheftestant Grayson Schmitz's Polenta with Bacon Wrapped Shrimp & Port Wine Fig Sauce, I thought I'd make my own sweet-and-savory shrimp and grits.

The sauce was pretty sweet, but it played nicely with the very savory grits.

Spicy Raspberry Sauce

1 tablespoon brown sugar
1/2 cup hot pepper berry preserves
2 teaspoons Sriracha
1/2 cup orange juice
1 tablespoon red wine vinegar
pinch of salt
1 tablespoon unsalted butter

Combine first six ingredients in a saucepan. Cook over medium heat until mixture bubbles and thickens and reduces a bit. Stir in butter. Set aside.

Bacon and Chile Cheese Grits

1 tablespoon olive oil
1/2 cup chopped onion
pinch salt
1 4-oz can chopped green chiles
1 clove garlic, minced
3 1/2 cups cold water
3/4 cup old fashioned grits (not instant, not quick)
1/2 cup grated cheese
6 slices cooked bacon, chopped
salt and pepper

Heat olive oil in a 2 quart sauce pan. Add onion and pinch of salt. Cook until onion becomes translucent, then add chiles and garlic. Cook for 5 minutes. Turn up the heat, add water, and bring to a boil. When water is boiling, slowly stir in the grits. Reduce heat to medium-low and cook grits, stirring occasionally, until they thicken, about 20 minutes. Stir in cheese and bacon, add salt and pepper to taste.

Serve both with shrimp sautéed in a bit of garlic butter.

Oh, and the sauce is GREAT on a piece of chocolate cake! (With or without vanilla ice cream.)

Posted by theminx on

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