Cheesy Grits
3/4 cup quick-cooking grits
3 cups water
3/4 cup sharp cheddar cheese (preferably white)
2 cups baby spinach, coarsely chopped
1/4 cups snipped chives
salt and pepper
In medium sauce pan, bring 3 cups of water to a boil. Add grits with a pinch of salt. Cover and cook over low heat for 5-7 min. Season with salt and pepper and stir in cheese, spinach, and chives. Stir until the cheese is melted and the spinach is wilted. Serve spicy shrimp over the cheesy grits.
Spicy Shrimp
1 lb shelled shrimp
1/4 cup canola oil
2 large garlic cloves, thinly sliced
1 tsp hot paprika
1/4 cup dry white wine
salt and pepper
In a large skillet, heat canola oil with garlic over high heat, 30 seconds. Add the shrimp and paprika, cook until the shrimp are opaque (2 min or so). Season with salt and pepper. Add the wine and cook until the shrimp are white and the sauce is slightly reduced.
As you can see the sauce from the picture, the spicy shrimp has a nice vibrant broth. I don't cook with wine much, but this definitely turned me on! I absolutely loved this dish, Mark on the other hand didn't like the texture of the cheesy grits (probably because of the extra cheese).
Ciao amico,
Mary Proulx
Ciao amico,
Mary Proulx
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