Friday, March 13, 2015
Right Now + Red Grits & Shrimp Recipe
Ellie will make the cake today and decorate it tomorrow. I am excited to see what it will look like. Every cake is a surprise, like getting a present, even though they are not for me.
For me, this feels like it has been such a long, drawn out week. I feel a bit over-peopled. It's not that any of those people have been bad, or unkind. No, it is just that I have not had enough time to myself. There have been too many meetings, commitments, etc. I am going to have to fix that this week.
Earlier in the week Ethan applied for a job at a place that he has noticed and admired since he was a young boy. The interview went well and the manager expects to hire him as soon as the paperwork can be processed. He says that if Ethan is on time and does as well as the manager expects, it is possible that he could get promoted pretty quickly. Ethan is thrilled. He has ordered a new pair of steel toed work boots. He will get a uniform from the company. In the meantime, Ethan has designed a set of shelves to hold his stuff. He has been working on the shelves for several days. He thinks he will be able to install them soon.
On Thursday I made "Red Grits and Shrimp." Kohlton declared it to be one of his new favorites. Ellie was not too kean on it as it is not the kind of flavors that she likes. Ethan liked it, too. Here's the recipe:
Red Grits & Shrimp (modified)
via: Tasting Table
½ cup extra-virgin olive oil
1 red onion, finely chopped
4 garlic cloves, minced
(1 pound Andouille Sausage, cut into coins)
1 teaspoon chile powder
1 teaspoon sweet paprika
1 cup stone-ground grits (I had to use quick, 5 minute, grits)
1 bay leaf
1 cup canned crushed tomatoes
(1 can Black Beans)
1 cup fresh or frozen corn
½ cup white wine
Salt and freshly ground pepper
¼ cup fresh lemon juice
12 jumbo shrimp, peeled and deveined
8 cherry tomatoes, halved
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped parsley
1. In a medium saucepan, warm ¼ cup of the olive oil over medium-low heat. Add the onion, sausage, half the garlic, ½ teaspoon of the chile powder and ½ teaspoon of the paprika and cook until the onions soften, about 5 minutes. Add the grits and bay leaf and cook, stirring, for 30 seconds. Add the crushed tomatoes, corn, ¼ cup of the white wine and 3 cups of water. Reduce the heat to low and simmer the grits, stirring frequently, until the liquid is absorbed and the grits are creamy, about 25 minutes. Discard the bay leaf and season to taste with salt and pepper.
2. Meanwhile, in a small bowl, combine 2 tablespoons of the lemon juice with 1 tablespoon of the remaining olive oil, the remaining ½ teaspoon of chile powder, the remaining ½ teaspoon of paprika and the shrimp. Let sit for 15 minutes at room temperature.
3. In a medium skillet, cook the shrimp and remaining garlic over high heat, stirring, until just pink, about 2 minutes. Add the remaining 3 tablespoons of olive oil, the remaining ¼ cup of white wine, the remaining 2 tablespoons of lemon juice, the cherry tomatoes and the cilantro and parsley and cook for 2 minutes longer. Remove from the heat and season to taste with salt and pepper.
4. Divide the grits among 4 shallow bowls. Top with the shrimp, tomatoes and sauce and serve immediately.