Thursday, April 30, 2009

Shrimp & Grits -- with an Italian Flair!

I thought I would try my own spin on this Southern dish. I made it for Michael tonight and he loved it -- he said it was better than the Shrimp & Grits at Tupelo Honey Cafe. I don't exactly remember the measurements of the ingredients but I will try to approximate. This was a very economical dish; I found 12-0z packages of shrimp at Bi-Lo for $2.99 (I had to peel and devein them myself but it was worth it). I estimate that the entire dish cost about $4.00 for 2 people. I added a salad made with romaine lettuce from our garden to round out the meal; it was pretty delish. I also used some onions from the garden which were quite pungent, but mellowed out just fine when cooked. Here's the recipe:

The Grits:
3/4 cup regular grits (I don't like the quick grits but I guess they would work okay)
2 cups water
1/2 tsp salt
1 tablespoon butter or margarine
1/4 cup freshly grated parmesan or romano cheese
Salt & pepper to taste

The Shrimp:
12 oz shrimp, peeled and deveined (I used medium shrimp)
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon olive oil
1/2 tsp Old Bay seasoning
1/4 tsp paprika
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Bring water to boil in a saucepan for the grits; add salt. Slowly add grits and bring heat down to a slow simmer; cover the pan. Cook for about 6-8 minutes or until all the water is absorbed and the grits are soft but not soupy.

In the meantime, heat the oil in a large skillet over medium heat. Add the onion and cook slowly for about 5 minutes until the onion is lightly browned and tender (if it dries out add a little more oil). Add the garlic and saute for another minute -- make sure it doesn't burn. When the onion and garlic is cooked, scoop out about 1/2 of the mixture and set aside (you will add this to the grits). Add a touch more oil, then add the shrimp; sprinkle the Old Bay and the paprika over the shrimp and saute just until the shrimp turn pink - about 2 minutes. Sprinkle the lemon juice over the shrimp, cover the pan and take it off the burner.

Add the reserved onions and garlic to the cooked grits, as well as the butter and the grated cheese; stir until everything is incorporated. To serve, spread the grits on a serving platter, then pile the shrimp mixture on top of the grits. Top with chopped parsley. Enjoy!

Sunday, April 19, 2009

Pasta and Garbanzo Beans

This is a great inexpensive dish that mama used to make for us when she was out of meat. It's vegeterian and delicious!

Ingredients:
3 cups of Italian Marinara Sauce (either homemade or from a bottle)
1/2 onion, finely chopped
3 cloves garlic, finely chopped
1 T. extra-virgin olive oil
1 can garbanzo beans, drained and rinsed
12 oz ditalini pasta - or any small shape of your choice
1 t. salt (for pasta water)
1/2 c. freshly-grated romano cheese (or parmesan if you can't find romano), plus more to pass at the table
1/4 c. fresh Italian flat-leaf parsley, finely chopped

Fill a large stockpot or pasta pot with water and set the burner on high. Meantime, heat the oil in a large saute pan over medium heat. Add the onion and cook slowly for about 5-7 minutes, until the onion is lightly browned and soft. Add the garlic and saute for another minute, just until heated through and fragrant. Remove from the burner, let cool for a minute, then add the marinara sauce and return to the burner. Bring up to a low boil; add the garbanzo beans and lower the heat to medium-low, then cover. While the sauce is simmering, add the salt to the pasta water (which should be boiling by now) and cook the pasta to the al dente stage; drain.

Place the pasta in a large bowl and ladle a generous amount of the sauce over it, as well as the romano cheese and parsley. Toss lightly and serve immediately. MANGIA!

Wednesday, April 15, 2009

FRESH TOMATO-HERB TOPPING

This is a very versatile dish. Use as a topping for slices of grilled French bread; serve over grilled chicken, fish or shrimp; or serve over cooked pasta.


2 c. ripe tomatoes (about 4 whole), diced in small pieces, or 2 c. canned, petite-diced tomatoes
½ sweet onion, finely chopped
1 garlic clove, finely chopped
6 basil leaves, finely chopped
3 mint leaves, finely chopped
2 sprigs Italian parsley, finely chopped
1 T extra virgin olive oil
1 T balsamic vinegar
Salt and pepper to taste

Mix all ingredients together; let stand for 10 minutes. This can be refrigerated for about a week. Makes about 2-1/2 cups; very figure-friendly!

SAUTEED GREENS

This recipe is best with small, tender greens fresh-picked from the garden. If you don't grow them yourself, visit your nearest farmer's market or local produce vendor. You won't be sorry!

1 sweet yellow onion, sliced thinly into rings
1 T olive oil
2 cloves garlic, minced
6 cups fresh greens (Spinach, Swiss Chard or Kale), washed thoroughly*, tough stems removed and torn into smaller pieces
2 T soy sauce

In a large stockpot (6-quart or larger), heat the olive oil on medium heat. Add the onion and cook slowly over medium-low heat, until the onion is golden brown and soft - about 10 minutes. Add the garlic and cook for another minute or so until the garlic is soft but not burnt. Add the greens, stirring them into the onions with a pair of tongs. If they don't all fit into the pan at once, let them cook down for a minute or so and add the rest to the pan. Add the soy sauce and toss the greens, then cover the pan and let the greens cook for about 6-10 minutes until tender, stirring occasionally. Add salt and pepper to taste. Makes about 2 cups of greens - enough for two people.

*A note about washing greens: the best way is to use a large bowl or washtub, or sanitize one side of a double-bowl sink. Fill it with water and soak the greens. Remove the greens to a big bowl, drain the water and fill the bowl or sink again with clean water and repeat. Do this until the water is clear. This should remove all the dirt and sand from the underside of the leaves where it collects. It also protects the greens from being torn up by rinsing them directly under water.

This recipe is best with fresh greens from the garden - small leaves are the sweetest and most tender so try not to get leaves that are too large.