Shrimp and Grits...or Polenta, rather

I have two girlfriends celebrating their 40th birthdays this weekend. One of them comes and sips some wine on Friday nights and we are sitting here watching 20/20 One Moment in Time: The Life of Whitney Houston, still somewhat in shock of the singer's tragic transition. Funny how music can take you back to a certain time, a certain place...you can remember what grade you were in, who you were dating, what the fashion was...

I wanted something quick and hearty for dinner and decided to make some polenta. Grits or polenta? Grits are a version of cornmeal mush originated in the American south made from hominy or plain corn that's ground until it has the consistency of coarse sand. When I could eat refined carbs, I loved to eat grits for breakfast. But I enjoy polenta more with savory meals, such as fish and shrimp and grits. Polenta is cornmeal simmered in water or broth to create a thick, porridge-like, creamy mixture. You can use yellow or white cornmeal; fine, medium, or coarse-ground texture cornmeal. The more fine the cornmeal, the creamier the polenta will be. You can serve polenta like grits or you can cut it into squares. Pour it into a shallow pan, lined with parchment paper, and allow to cool. Once set, cut into squares or triangles, brush with olive oil and grill or saute in a skillet.

Polenta

2 tbsp extra virgin olive oil

1 small red onion, finely chopped

2 cloves garlic, finely minced

1 quart chicken stock

3 tbsp unsalted butter

1 c coarse ground cornmeal

1 1/2 tsp kosher salt

1/4 tsp ground black pepper

2 oz grated Parmesan, optional

Heat the olive oil over medium heat. Add the red onion and salt and cook until onion turns translucent. Reduce the heat to low, add the garlic, and saute for 2 minutes. Add the chicken stock, increase the heat, and bring to a boil. Gradually whisk in the cornmeal. Cover and cook for 30-40 minutes, stirring every few minutes to prevent lumps. Add butter and salt and pepper, to taste. Incorporate the Parmesan. Serve.

Shrimp and Grits

20-30 large shrimp, peeled and deveined
Salt and pepper, to taste
1/2 c mushrooms, thinly sliced
1 garlic clove, finely chopped
1/2 c chicken broth
1 tbsp fresh lemon juice
1 tbsp butter
Scallions
4 slices cooked bacon (chopped), optional

Lightly season shrimp with salt and pepper. Over medium-high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate.

Lower heat, add mushrooms to skillet and cook for approximately 5 minutes. Add garlic and cook approximately 1 minute. Increase heat, add broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces. Return shrimp to skillet along with the lemon juice and butter, and cook for a minute, until sauce thickens.

Ladle shrimp and sauce over polenta and garnish with scallions and bacon.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Shrimp and Angel Hair Pasta

I had a light breakfast and am starving! I was craving some shrimp today but was not sure how I was going to prepare it when I finally decided on some pasta. I kept debating about how or where I was going to spend my SuperBowl Sunday...but my sister was here this week and she has been sick. And after a few days of being cooped up in the house with her, guess who is sick now? So my SuperBowl party plans have turned into a party of one.

I have not watched the entire game since I am not a fan of either team; but I am catching bits and pieces and enjoying some of the commercials. I am a huge Madonna fan but must admit that I was not overly impressed with the half-time show, though she looks fantastic and the graphics were amazing.

What I am looking forward to is the season opener of The Voice...that is, if I can stay awake that long.

Shrimp and Angel Hair Pasta

3 oz uncooked angel hair pasta

10-12 raw jumbo shrimp, peeled and deveined

1/2 tsp salt 

1/4 tsp ground black pepper

1/8 tsp crushed red pepper flakes

2 tbsp olive oil, divided

1 c broccoli florets

1/3 c sliced fresh mushrooms, optional

2 garlic cloves, minced

1/4 c yellow onion, chopped

1/2 cup white wine (or chicken broth)

2 tsp fresh parsley

2 tsp chopped green onion, optional

Grated Parmesan cheese, optional

Cook pasta according to package directions.

Season shrimp with salt, pepper and red pepper flakes. Heat 1 tbsp of olive oil in a large skillet and cook shrimp for 3-5 minutes or until pink. Remove from pan and set aside.

Heat remaining olive oil in the skillet and stir-fry the broccoli, mushrooms, garlic and onion for 5 minutes. Add wine (or broth) and parsley. Return shrimp to the skillet. Drain pasta and add to shrimp mixture. Toss lightly. Cook until heated through. 

Garnish with Parmesan cheese or green onion.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Shrimp & White Bean Soup

Who said you could only eat soup in the winter? I am at it again...my second day of craving soup even though it is the dead of summer. Most people prefer a chilled zucchini soup or a green pea soup during the warmer months. But I have never been one to follow the crowd.

I am addicted to kale! So I decided on a kale, shrimp and white bean soup for lunch today. Truthfully, it is going to be a busy week and it would be something quick and easy to heat up for lunch with a warm piece of buttermilk cornbread.

Clearly I am not the only one who eats soup all year around. My girlfriend is in town from Minneapolis and she came through the door with a bowl of soup from Panera. Who knew?

Shrimp and White Bean Soup

2 tbsp olive oil
1 small yellow onion, diced
2 celery stalks, chopped
2 small red potatoes, diced (skin on)
1 15 oz can white beans (cannellini, navy or Great Northern)
4 c chicken stock
Kosher salt and ground black pepper, to taste
1/2 tsp paprika
1/2 tsp chili powder
2 c medium shrimp, deveined
2 c kale

In medium sized stock pot, heat olive oil. Add onion and celery and saute until translucent, about 5  minutes. Add potatoes, beans (do not drain), chicken stock and seasonings. Bring soup to a boil, reduce heat to low and simmer approximately 30 minutes or until slightly thickened. Add shrimp during the last 7 minutes of cooking; add kale during the last 5 minutes of cooking.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Shrimp Fried Rice

I tasted sushi once, a few years back, and was not very impressed with it. But a lot of my friends rave about sushi and say it is simply the best. So I had a dinner meeting the other evening at one of my favorite places, Sushi 101, and decided to try something new. Yes, I know I just said I didn't care for sushi...but I don't go there for the sushi. I am hooked on the shrimp fried rice. However, the other night I was feeling a tad bit adventurous so I was coerced into eating an avocado roll as well. O-M-G. I have been converted. It was so silky and delicious. Nothing like what I anticipated. So of course it is on to the California roll next. But, everything in moderation. Now I won't be eating eel or anything that out of the box; but I am definitely more open to trying some new things now.

I was having a craving for shrimp fried rice this evening but not feeling much like driving to the restaurant. So I figured I would try it in my own kitchen. I did not have any leftover rice, which is a problem when making shrimp fried rice. But it was pretty darn good, if I must say so myself. The reason the rice should be leftover and cold is because it turns the grains firmer and gets rid of excess water. Using freshly cooked rice will turn into mush. Mine was not quite mush; but definitely a close cousin.

I like to do things my way so I am not big on the traditional things that you expect to see in fried rice - peas , baby corn, the egg, carrots. In my fried rice I included zucchini and mushrooms. But you can use almost any vegetables you like.

Shrimp Fried Rice

Sauce:
2 tbsp chicken broth or water
2 tbsp rice wine (or other white wine)

1 tbsp soy sauce
1 tsp salt

1 tsp toasted sesame oil
¼ tsp freshly ground black pepper

Fried Rice:
2-3 tbsp sunflower oil
1 small zucchini squash
1/2 medium yellow onion
1/2 medium green bell pepper
1/2 medium red bell pepper
1 c mushrooms
1/2 c long grain brown rice
10-15 medium shrimp

Wash and cut vegetables.

Heat 1 tbsp oil in a wok or deep skillet over high heat until hot, but not smoking.

Add the shrimp and stir fry for 2-3 minutes. Remove shrimp and set aside. Incorporate remaining oil. Add vegetables to the pan and stir fry for 3-5 minutes. Add the rice, stir frying and removing any clumps of rice that have gotten stuck together.

Add the shrimp back in. Incorporate the sauce and mix well. Remove from heat and serve.

So we will be a little more prepared next time, with some cold rice. And who knows? I might even try my hand at the avocado rolls too! Chopsticks anyone?

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.