Saturday, January 28, 2012

It's Been Awhile

My last post was some time ago. I've been cooking, just not blogging. Well, I already know what I'm cooking for dinner tomorrow and I have a few minutes, so I figure I'll share.

Tomorrow I'm making an adaptation of a recipe I picked up at Schnucks back in December. I did make the recipe as written and it was yummy. Tomorrow I'm using scallops instead of shrimp. We're having Lemon Garlic Shrimp & Grits and fresh green beans. I also picked up some already cooked red crab claws and arms that I just need to defrost. It's going to be a mini seafood feast!

Lemon Garlic Shrimp & Grits
Serves 4

1 can (14.5 oz) less-sodium chicken broth (1.75 cups)
1.25 cups milk
.75 cup instant grits
.5 teaspoon kosher salt, plus additional to taste
.5 teaspoon freshly ground black pepper, divided
.25 cup grated Parmesan cheese
3 tablespoons unsalted butter, divided
1.25 pounds raw peeled and deveined 36-40 count shrimp, thawed if necessary
(I'm using 1 pound bay scallops)
2 large garlic cloves, minced
2 lemons (1 cut in half and 1 cup in wedges)
2 tablespoons coarsely chopped fresh parsley leaves

1- In covered 2- to 3-quart saucepan, heat broth and milk to boiling over medium-high heat. Slowly whisk in grits, salt, and .25 teaspoon pepper. Reduce heat to medium-low and cook about 5 minutes or until mixture thickens, stirring occasionally. Stir in Parmesan cheese and 1 tablespoon butter. remove saucepan from the heat, cover to keep warm.

2- Meanwhile, in a large skillet, melt remaining 2 tablespoons butter over medium-high heat. Ass shrimp, garlic and remaining .25 teaspoon pepper and cook 3 to 4 minutes or until shrimp turn opaque throughout and internal temperature reaches 145 degrees Fahrenheit. Remove skillet from heat; squeeze juice of lemon halves over shrimp; sprinkle with parsley and toss to combine. If desired, add additional salt to taste.

3- Divide grits among 4 shallow bowls; top with shrimp and its sauce. Serve with lemon edges to squeeze over shrimp.

Each serving: about 420 calories, 15g fat, 36g carb, 2g fiber, 34g protein

I'll be sure to take a picture and to let you know how it all turns out.

Here's the picture:
Dinner was quite yummy. While the dish might be prettier with the shrimp, I think it tastes better with the scallops (maybe because I like scallops better than shrimp). I highly recommend this dish. It's really easy to make and everyone who has tasted it, even those who don't like grits, have liked it.

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