Monday, April 29, 2013
pepper jack shrimp and grits
My husband Miles has a deep, deep love for New Orleans. So much so, that we've been there twice in our one year of marriage, and are headed there again with some friends in just a few weeks. It's only a quick one hour flight from Dallas, which makes it a perfect weekend getaway for us. There are so many things to love about New Orleans (and Miles could tell you all about all of those things), but what I really love about our visits there is the food. Beignets, po'boys, muffalettas... and of course, one of my personal favorites, shrimp and grits.
Shrimp and grits at home is surprisingly quick and easy -- and, most importantly, delicious. This particular version is absolutely divine, with a spicy kick from the pepper jack cheese grits and the spicy sausage. The recipe below serves two hungry people, and I would highly suggest that this be your next date night meal. Your date will adore you for it.
What about you - what city do you deeply love? If you've been to New Orleans, any restaurant recommendations for our upcoming trip? I'd love to hear!
Pepperjack Shrimp and Grits
1/2 cup stone ground grits (or polenta)
1 1/2 tablespoons butter
1/2 cup shredded pepper jack cheese
salt and freshly ground black pepper
1/4 lb. hot Italian sausage
1 garlic clove, minced
1/2 lb. shrimp, peeled and deveined
juice of 1/2 lemon
1/4 cup white wine
2 tablespoons chopped chives, plus more for garnish
Cook grits according to the package directions. Once grits have finished cooking, remove from heat and stir in butter and cheese.
Heat a skillet over medium high heat. Add sausage to skillet (remove from casing if it's in one) and cook until completely done. Add minced garlic and cook for 30 seconds. Add shrimp and cook until pink. Add lemon juice, wine and chives and cook until the liquid is absorbed, about 3 minutes.
To serve, spoon grits into a bowl, top with shrimp and sausage mixture, garnish with chives, and devour.