Shrimp and Grits, Dave's Way
I like grits! It's unusual for a notherner to like them but I do. In the south, especially in the Carolinas, they serve Shrimp and Grits. This is a great meal and usually served at breakfast or brunch. My wife knew I liked it and bought me a cookbook devoted to shrimp and grits. One thing I noticed in the book was that many of the recipes used a cream based sauce for the shrimp. I really need to watch what I eat so tried to make a recipe that did not use cream. It does use butter but I think the amount of butter used is not too bad when you consider all the extra veggies I added to the recipe. This recipe should feed 4 people. I served a cucumber salad with it.
Ingredients
3 tablespoons butter
2 cups bell pepper 1/2 inch chop, use at least red and green, yellow if available
1/2 cup chopped red onion
2 cloves garlic, minced
1 small yellow squash, quartered and cut in 1/4 inch slices
1 small green squash, quartered and cut in 1/4 inch slices
2 small tomatoes chopped
1/2 cup chopped fresh parsley
1 pound shrimp, peeled and deveined
Seafood seasoning to taste (See note below)
Grits, Quick cooking or regular
Directions
Season the shrimp with some of the seafood seasoniong and set aside.
Make the grits according to directions and keep warm. If you use quick cooking grits you can probably start them when you start sauteing the veggies.
Melt butter in large saute pan over medium heat. Add the onion, peppers and garlic and saute a few minutes to soften. Add the squash to the pan along with some seafood seasoning and cook several minutes more. The squash should give up a bit of moisture so no more butter is required. Finally add the tomatoes, parsley and shrimp and continue to cook for several more minutes until the shrimp turn pink and are done but not so long that they get tough. Serve the shrimp and veggie mixture over the grits.
Note: the seasoning I used is Pamlico Bay Seasoning from the Outer Banks. It is made by R.L.Schreiber. You can find them at RLSchreiber.com I think you can use almost any seafood seasoning, just make sure you taste the mixture as you go. Old Bay or a Blackend Redfish seasoning should work fine. Those of you who do not like grits may consider trying this over rice or couscous.
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