Monday, January 30, 2012

Shrimp n Grits



Not too sure if I submitted a recipe for this before......but if I did and you didn't see it..Well, here is a different one...One that comes straight from Memphis, Tennessee...

Shrimp and grits, Shrimp and grits! You might think you know what this is supposed to taste like, but with the addition of some fried green tomatoes, an array of seasonings, and wine, it breathes new life into this Southern dish, worthy of being passed on to the next generation —Now mind you...I can't eat this...I'm allergic to all seafood, but I hope that you all can fix this and enjoy this...It looks delicious!

  SHRIMP INGREDIENTS:

1/2 pound peeled and cleaned wild-caught American shrimp

2 cups cooked black-eyed peas

3 teaspoons blackening seasoning

1/2 cup scallions cut on a bias

2 ounces Benton ham

1 teaspoon chopped garlic

1 teaspoon chopped shallots

1 stick butter

2 cups white wine


GRITS INGREDIENTS:
2 cups stone-ground grits

1 quart water

1 quart half-and-half

Salt and pepper to taste

FRIED GREEN TOMATOES INGREDIENTS:

1 medium-size green tomato, sliced 1/4-inch thick
2 cups yellow cornmeal
2 cups flour
3 eggs
2 teaspoons water
3 teaspoons Old Bay seasoning

DIRECTIONS:

Combine water and half-and-half with a generous amount of salt and pepper in a medium-size sauce pan. Bring to a boil. Once liquid comes to a boil, stir in grits and reduce heat to medium. Stir frequently until grits become tender, about 20 minutes. Check seasoning and reserve in a warm area.

Set up three small pans, one containing flour that's been seasoned with a little salt and pepper, one with eggs and water whisked together, and one with Old Bay and cornmeal mix.

Dip slices of tomatoes in flour, then egg, then cornmeal to evenly coat both sides of tomato. Do this one at a time using one hand for wet and one hand for dry. Once tomatoes are breaded, fry them in small batches in 350-degree peanut oil or canola oil, until golden brown.

In a mixing bowl, combine shrimp and blackening seasoning. In a large sauté pan, heat just enough oil to coat the bottom of pan. Just before oil begins to smoke, add shrimp and lightly toss to evenly coat them in oil and so the seasoning doesn’t start to burn. Then add garlic, shallots and ham, sautéing those until the garlic and shallots start to become translucent and the ham starts to crisp. Add black-eyed peas and white wine. Let wine reduce by half, then stir in butter; this will create your sauce for the dish. When the shrimp are pink and firm, you are ready to serve.

Put a large scoop of grits in the middle of a bowl. Top with shrimp and black-eyed pea mix with about 2 teaspoons sauce. Garnish with sliced scallions and two fried green tomatoes.


Serve in the morning with a nice Mimosa:


Enjoy........

(For my good friend, Chris (1964-2010)  , you would've loved this....Rest In Peace!
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Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household