SHRIMP AND POLENTA
I just love southern food. It takes me to a place where green and yellow fields meet the sky. I sit on the front porch with sweet tea as the morning sun beams down the dirt roads. When I eat southern food, it takes me back to a special place in my heart. (Also, I can not get enough of pork mixed with so many things!) I make this recipe with polenta instead of grits, but both work great! Try this with some instant grits with cheese added!
POLENTA
2 cups fine yellow corn meal
4 cups water
1/2 cup Half and Half
1 tsp salt
4 tbsp salted butter
In a pot, bring the water and half and half up to a boil, turn the heat down to low and add in the corn meal. It is very important to stir very well at this point so that you do not have lumpy grits. I like to use a whisk. Add the salt and cook for 20 minutes stirring every once in a while. Make sure that the grits to not stick to the bottom of the pan. If you feel that your grits are becoming to stiff, add more water. After your grits turn into a smooth consistancy add the butter and 1/2 cup shreaded cheddar cheese. Stir till everything melts.
4 cups water
1/2 cup Half and Half
1 tsp salt
4 tbsp salted butter
In a pot, bring the water and half and half up to a boil, turn the heat down to low and add in the corn meal. It is very important to stir very well at this point so that you do not have lumpy grits. I like to use a whisk. Add the salt and cook for 20 minutes stirring every once in a while. Make sure that the grits to not stick to the bottom of the pan. If you feel that your grits are becoming to stiff, add more water. After your grits turn into a smooth consistancy add the butter and 1/2 cup shreaded cheddar cheese. Stir till everything melts.
Shrimp
20-25 medium shrimp
1 cubanelle pepper cut thin
1 anduilli sausagecut thin
1 onion sliced very thin
5 garlic cloves minced
2 bay leafs
1/2 tsp paprika
pinch of cayanne pepper
pinch of thyme
1/4 cup water
Salt/pepper
In a non stick skillet, add a tbsp of oil and sear the shrimp. Salt and pepper the shrimp as they cook. Take out of pan and set aside. Slice the anduilli sausage thinly and place into a hot pan with some olive oil.
1 cubanelle pepper cut thin
1 anduilli sausagecut thin
1 onion sliced very thin
5 garlic cloves minced
2 bay leafs
1/2 tsp paprika
pinch of cayanne pepper
pinch of thyme
1/4 cup water
Salt/pepper
In a non stick skillet, add a tbsp of oil and sear the shrimp. Salt and pepper the shrimp as they cook. Take out of pan and set aside. Slice the anduilli sausage thinly and place into a hot pan with some olive oil.
Add the sliced onion and pepper to the pan.salt and pepper the onions and peppers Cook untill wilted. Add
garlic, 1/2 tsp paprika pinch of cayanne and tomatoes. Add 1/2 cup water to
combine. Cook together for about 5 minutes. Add the shrimp back into the mixture and spoon this mixture on top of the
cheesy grits!
garlic, 1/2 tsp paprika pinch of cayanne and tomatoes. Add 1/2 cup water to
combine. Cook together for about 5 minutes. Add the shrimp back into the mixture and spoon this mixture on top of the
cheesy grits!
