Demented Ramblings life is too short to refrain from eating jam out of the jar


Shrimp and NOT Grits

A couple of weeks ago, the birthday girl made us dinner. She served Shrimp and Grits, which was quite tasty, but made the boyfriend say "gack" because he refuses to let a grit get near him. Hates them with the fire of a hundred burning suns or some such very large amount. I decided that I must learn to make this dish, yet change it to accommodate him. The sweet girl never has remembered to send me the recipe, which I can't fault since I am more than a little bit of a procrastinator myself. So, I took what I remembered from her dish and several recipes that I found online and combined them all together.

There is nothing healthy about this dish, but it tastes terrific. I will give you the recipe as close as possible, since I sort of made it up as I went along. Besides, I need to remember this as much as possible so that I can do it again.

Shrimp and Not Grits

  • 1 medium onion, diced
  • 3 cloves of garlic, chopped fine
  • 1 red bell pepper, diced
  • 8 ounces sliced mushrooms
  • 6 slices of bacon
  • 14 oz shrimp (that's the size bag I found, you could go with a little more or less)
  • 1 tomato, diced
  • 6 green onions, thinly sliced
  • fresh thyme
  • white wine
  • cornstarch
  • butter
  • olive oil
  • chives
  • risotto
  • vegetable stock
  • salt
  • pepper
  • parmesan cheese (1/2 cup?)
  • white cheddar cheese (4 oz?)

Start off by chopping the bacon into pieces and frying it until crispy. Drain it, saving the grease, and place on a paper towel

Melt 2 T butter and 2 T olive oil in a pan, add 1 cup risotto and allow to saute/toast. Add 1 cup of veggie broth at a time, stirring constantly and allowing all broth to soak in before adding the next cup. Repeat until you've added 3 cups of broth total. When risotto is finished, add another T of butter, shredded white cheddar cheese, and parmesan. Add a bit more broth if necessary, salt and pepper to taste. Top with chives.

While the risotto is cooking, in bacon pan melt 1 T butter and 1 T olive oil. Saute red pepper, onion, garlic, and mushrooms. Add a few sprigs of thyme and a pinch of herbs de provence. Cook until veggies are tender. Add shrimp and continue to saute until shrimp is done. Mix reserved bacon grease with about a cup of white wine and add to mixture. When it comes to a boil, add cornstarch/water mixture to thicken. When it is almost done, stir in chopped tomatoes, green onions, and bacon.

Serve the shrimp mixture over the risotto. This kicks ass.

As a side dish I sauted up some yellow squash, zucchini, and onion with a bit of rosemary. Very tasty.

The boyfriend says that mine was better than the original, but that's only because I didn't use grits. I thought the original was better, but that was mainly because someone else cooked it for me. Either way, it's a wonderful dish. If I don't forget before then, this might be mum's next birthday dinner.