Recipe Review from 5/18/15

There will be separate posts for chicken/coop update and remodel updates.  Easier that way. 

Meanwhile, life continues at our temporary living quarters.  This week I managed to make one new recipe that was very well received.

Low Country Shrimp and Grits (Ckng Lght May 2015)  gluten free
This came together in about 30 minutes - recipe said 24 so it was close enough.  I did so a couple of modifications:  I used regular polenta/grits and started them first.  I set aside and kept warm while finishing the rest.   I don't drink tomato juice, but I did have some tomato sauce in the freezer from a different dish so I substituted that.  It made for a some what thicker, tomato-y sauce, which was fine with me.  Honestly, ketchup would also work fine, but expect a sweeter taste and skip the sugar.  This made enough for four adults.   Recommended.

photo from cookinglight.com

4 center-cut bacon slices, chopped 

1/2 cup chopped onion 

1 tablespoon chopped fresh thyme

8 ounces cremini mushrooms, quartered

5 garlic cloves, chopped

3 1/4 cups unsalted chicken stock, divided

3/4 cup black coffee

1/2 cup lower-sodium tomato juice (I used 1/2 cup of tomato sauce)

1 tablespoon red wine vinegar

1 teaspoon sugar

1/2 teaspoon ground red pepper

1/4 teaspoon kosher salt, divided

2 tablespoons cornstarch  

1 pound peeled and deveined medium shrimp 

2 cups whole milk

1 cup uncooked quick-cooking grits (I used regular grits and started ahead of time)

1/2 cup chopped seeded tomato 

2 green onions, chopped 

1. Cook bacon over medium-high heat until crisp.  [Heat oil of choice over med-high heat] Add onion, thyme, mushrooms, and garlic; sauté 6 minutes or until onions and mushrooms are golden brown. Add 1 1/4 cups chicken stock, coffee, next 4 ingredients (through red pepper), and 1/8 teaspoon salt. Bring to a boil; reduce heat, and simmer 4 minutes. Add cornstarch, stirring with a whisk until smooth. Add shrimp; simmer 4 minutes or until shrimp are done.

2. Bring remaining 2 cups stock, remaining 1/8 teaspoon salt, and milk to a boil in a medium saucepan; add grits, stirring with a whisk. Reduce heat, and simmer 5 minutes, stirring frequently with a whisk.  I cooked my grits according to directions on package, adding 1 tbsp of butter and about a 1/4 cup of grated asiago cheese. 

3. Place 1/2 cup grits in each of 4 shallow bowls; top each serving with 1 cup shrimp mixture. Sprinkle each serving with 2 tablespoons tomato and about 1 tablespoon green onions.