I’ll never be able to do enough cardio to exercise off the deep love I have for the food of my Daddy’s Alabama family. Shrimp & Grits are, by far, the one dish I can never say no to, as my jeans will attest…
This Food Network recipe from Tyler Florence tabs itself the “Ultimate” and I have to say, he’s not just tooting his own horn. This dish is pretty damn good & it satisfies my 3 recipe musts:
- Must be quick
- Must have ingredients that are easy to find
- Must not require culinary school skills to make!
Tyler Florence’s Ultimate Shrimp & Grits
- 3 cups milk
- 3 cups heavy cream
- 1 cup stone-ground white cornmeal
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
- 2 TBLS extra virgin olive oil
- 1 medium white onion, minced
- 2 cloves garlic chopped (1 tsp pre-chopped in the jar)
- 1 pound Andouille, or spicy Italian sausage, cut in chunks
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 to 3 bay leaves
- 2 pounds raw large shrimp, peeled and deveined, tails on
- pinch cayenne pepper (to taste)
- 1/2 lemon, juiced
- kosher salt
- freshly ground black pepper
- 2 TBLS finely chopped flat leaf parsley
- 4 green onions, sliced
Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately with crusty bread and ice cold beer. #ThisGirlLovesToEat
Once school starts, week night sit down dinners together for most families become a memory. This recipe requires few ingredients, can be made in under 30 minutes (while Mama is sipping her glass of wine), can be made ahead and reheated, and makes week night dinners together something that doesn’t have to stop as soon as summer is over! This serves 4 but can easily be doubled to serve a larger family or guarantee leftovers. #ThisGirlLovesToEat
Lemon Pepper Shrimp with Linguine
- 1 – 8 ounce package linguine pasta
- 1 pound fresh shrimp, peeled & deveined
- 1 TBLS olive oil
- 6 cloves garlic minced (I use the pre-chopped jars which would equal 3 tsp)
- 1/2 cup low sodium chicken broth
- 1/4 cup dry white wine, like sauvignon blanc
- Juice of 1 lemon
- 1/2 tsp lemon zest
- Salt to taste
- 2 tsp freshly ground pepper
- 1/4 cup butter
- 3 TBLS chopped fresh parsley
- 1 TBLS chopped fresh basil
- Shredded Parmesan cheese
- Whole basil leaves for garnish
- Bring a large pot of lightly salted water to a boil
- Add linguine and return to a boil
- Cook according to package directions for al dente pasta (usually 11 to 13 minutes)
- Drain the pasta and put into a large bowl
- Toss with 1 to 2 TBLS olive oil and set aside
- Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute
- Mix in chicken broth, wine, lemon juice, lemon zest, salt, & pepper. Reduce heat, and simmer until liquid is reduced by about 1/2
- Mix shrimp, butter, parsley, and basil into the saucepan
- Cook 2 to 3 minutes, until shrimp is opaque
- Stir in the cooked linguine, and continue cooking 2 minutes, until well coated
To serve, place a mound of pasta in the center of dish and divide the shrimp and sauce evenly between the plates. If desired sprinkle freshly grated Parmesan cheese atop and garnish with leaves of basil. This dish pairs nicely with chilled Sauvignon Blanc. #GirlsGoneWine
You work all week looking forward to the two long lazy days off, but how often do you just get to relax and do absolutely nothing on Saturday and Sunday? If you’re like most people, there’s errands to run, kids to shuttle to one sporting or social event or another, family gatherings, and maybe even date night on one or both nights so that by Sunday you’re exhausted.
The last thing you want to do on your one day off is spend it in the kitchen. Skewers are the perfect solution to that cooking dilemma. Skewers are also great for grilling at picnics, parties, & tailgates.
No matter which recipe you are making there are some simple kebab tips:
- Cut the ingredients into similar-size pieces and prepare as the recipe directs.
- If marinating, refrigerate 1 hour for fish and up to overnight for meat and poultry.
- Preheat a grill to high.
- If using wood skewers, soak skewers in water for at least 20 minutes.
- Thread the ingredients onto skewers.
- Use 2 skewers per kebab, side-by-side, to keep the food from spinning and make flipping on the grill easier.
- Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes.
- Marinate 1 pound cubed lamb leg in 1/2 cup olive oil, the juice of 1 lemon, 4-6 stems fresh rosemary (leaves stripped), 3 smashed garlic cloves, and salt & pepper.
- Skewer with 1 to 1+1/2 inch chunks of zucchini & grill.
- Marinate 1 to 1+1/2 pounds de-boned, skinned, chunks wild-caught salmon in 1/4 cup olive oil, the juice of 1/2 a lemon, 3 minced garlic cloves, 2 TBLS chopped fresh parsley, freshly ground sea salt and pepper.
- Skewer with slices of lemon between the salmon. Grill for 3 to 4 minutes per side.
- Serve on top of grilled asparagus spears.
- Mix 1 pound ground chicken, 2 tablespoons Caesar dressing, 1/2 cup Parmesan, 1/4 cup breadcrumbs and 1 teaspoon lemon zest.
- Form into mini burgers, skewer and grill.
- Serve on whole romaine leaves with grilled crusty garlic bread and more dressing.
Boil 1 cup water, 3 TBLS each salt and brown sugar, 2 tsp pickling spices & 4 garlic cloves. Add 1 cup rum, then cool. Add 1 pound cubed pork tenderloin and marinate. Skewer with pineapple chunks. Grill, basting with bottled jerk sauce. Serve over steamed white rice. #ThisGirlLovesToEat
Scallops are one of the most delicious seafood dishes when prepared properly.
In a November 2016 posting, Mark Bittman of epicurious.com shared some of his tips and tricks for making a foolproof seared scallop dinner. This #FastAndEasy recipe will make anyone you’re serving them to think you slaved all day!
Seared Scallops with Pan Sauce (Serves 4)
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 1/2 pounds sea scallops
- Salt and freshly ground pepper
- 2-3 tablespoons minced garlic
- Juice of 1 lemon
- 1/2 cup dry white wine or water, or more as needed
- 2 tablespoons chopped fresh chives
- Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
- Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they’re over). Transfer the scallops to a plate.
- Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
- Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
- Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
- Releasing From The Pan: The scallops will offer no resistance when they’re ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That’s moisture heating and evaporating.
- Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
- Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
- Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.
- Make sure you pat the scallops dry with a paper towel. Only a dry scallop will sear properly. A perfectly seared scallop should be nicely browned on the outside and buttery in the middle.
- A paring knife should slide in and out with almost no resistance, but as always, the best way to check it is to make a small slice into one and look (or taste). The inside should remain translucent. High-quality scallops are delicious raw and tend to dry out quickly: It’s better to undercook than overcook. #ThisGirlLovesToEat
I love a big, juicy cheeseburger but they can get boring after a while. This recipe is one that will definitely take away the boredom and might even be one that I can whip out at a tailgate this football season to change it up a bit!
Italian Sausage Burgers with Garlicky Spinach
- 10 ounces baby spinach
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 garlic cloves, minced
- 1 teaspoon anchovy paste (optional)
- 1 pound sweet or hot Italian sausages (or a combination of both), casings removed
- 4 slices of provolone cheese
- 1/4 cup sun-dried-tomato pesto
- 4 round ciabatta rolls, split and toasted
In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.
Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.
These burgers would be great paired with a fruit forward zinfandel like a 2015 Sextant Zinfandel Holystone out of Paso Robles, CA or an Artezin 2016 Old Vine Family Farmed Sustainable Zinfandel out of Mendocino County, CA. #ThisGirlLovesToEat
I am a Southern girl at heart. My dad’s family is from Alabama and just about everything I love leans that direction, food & otherwise. If you want to make this girl smile, the word “grits” is one sure way to do it!
Shrimp and Grits is a tried and true dish that is hard to screw up as long as you remember a few simple things:
- Your shrimp should be firm and unblemished with no fishy odors;
- Keep your shrimp chilled in their shells until just before they hit the pan;
- NEVER use instant grits – the real thing take only a few more minutes to boil and the end result makes all the difference to your dish;
- Grits love salt, pepper, and butter, so season them well;
- Make sure the grits are ready to serve and that all of the ingredients are prepped and ready to go before you start the shrimp topping, which takes only 3 minutes from start to finish.
This recipe is from Hominy Grill in Charleston, South Carolina and was featured in an article in Coastal Living Magazine.
- 4 1/2 cup water
- 1 cup stoneground grits
- 1 teaspoon salt
- 3/4 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 3 tablespoons butter
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon Tabasco, or to taste
- 3 bacon strips, chopped
- Peanut oil, as needed
- 1 pound extra-large shrimp, peeled and deveined
- 2 tablespoons flour
- 4 ounces sliced mushroom (1 1/4 cups)
- 1 large garlic clove, minced
- 2 teaspoons lemon juice
- 1/2 teaspoon Tabasco, or to taste
- 1/4 cup thinly sliced green onions, plus more for garnish
Prepare the Grits: Bring 4 1/2 cups of water to a boil in a large saucepan over high heat. Whisk in the grits and salt, reduce heat to low, and cook at a gently simmer for 35 to 40 minutes or until the grits are thick, stirring occasionally. Stir more often as the grits thicken. Remove the pan from the heat, add the cheddar, Parmesan, butter, pepper, and Tabasco, and stir until smooth. Taste and adjust the seasoning. Keep warm over very low heat.
Shrimp: In a medium skillet over medium-high heat, cook the bacon for 6 minutes or until crisp, stirring occasionally. Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet. If there is less than 1 1/2 tablespoons of bacon fat, make up the difference with peanut oil.
Toss the shrimp with the flour until lightly coated, shaking off any excess. In the skillet with the reserved fat, cook the shrimp over medium-high heat for 1 minute or until they begin to turn pink. Add the mushrooms and bacon and cook for 1 minute. Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown). Stir in the hot sauce, lemon juice, and scallions and remove from the heat. Divide the grits among 4 shallow bowls and top with the shrimp mixture. Garnish with additional scallions and serve at once.
Serve alongside an ice cold beer and with some crusty bread! #ThisGirlLovesToEat
It’s been TOO DAMN HOT to cook this week. When not wearing out my #DoorDash app, I’ve been looking for as many cold dinner solutions as possible. I found one I love on Emeril Lagasse’s website: www.emerils.com.
It’s quick & easy to throw together and pairs well with pre-cooked, chilled jumbo shrimp or maybe a sandwich made from a leftover store-bought rotisserie chicken or deli turkey breast. Add a glass of perfectly chilled Sauvignon Blanc with melon undertones, like the 2014 Westerly Sauvignon Blanc has, and you have a terrific weeknight meal!
Cantaloupe, Prosciutto, & Arugula Salad
- 1/4 cup champagne vinegar or white-wine vinegar
- 1 tablespoon minced shallot
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup vegetable oil or vegetable-olive oil blend
- 1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)
- 8 ounces fresh arugula, rinsed and spun dry
- 1/2 cup thinly sliced red onion
- 1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
- 6 to 8 thin slices prosciutto, torn into bite-size pieces
In a mixing bowl, combine the vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.
In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.
Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.
**Tip: Any unused vinaigrette can be stored in an airtight container in the refrigerator for up to 2 days.
A nice big pile of this salad and cold glass of Westerly Sauvignon Blanc in my sassy Lolita wine glass is sure to make me feel instantly cooler! #ThisGirlLovesToEat