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Intro and a recipe
I love the name of this community! And that's the sort of foodie I am- I like nom-a-licious food, simple, tasty, and definitely delicious. I am as big a kitchen geek as I am a food and computer geek, and am actively working on combining my interests. That involves loading my little Netbook with recipes, then slipping it into a vented 2-gallon ziplock bag and putting it on the counter to consult as I cook. Can't be ruining the Lenovo with flying batter or grease!
Here's a recipe I just tried (and absolutely adore!) to serve as an intro. I picked it up at my favorite Most Dangerous Store- Williams Sonoma. I swoop through there regularly to gather recipe cards, get great sauces, and drool over the Le Creuset and Shun knives. So many goodies, such a small budget...
Shrimp & Grits
Cook's note: this recipe can be easily halved.
4 cups water
salt and pepper
1 cup stone ground grits (I used regular Quaker Oats grits)
3 tbsp butter
2 cups shredded sharp cheddar cheese
1 lb shrimp, peeled and de-veined (Medium shrimp works best for this recipe)
6 slices bacon, chopped
4 teaspoons lemon juice
1 cup thinly sliced scallions (I used green onions)
1 large clove garlic, minced (I subbed jarred minced garlic)
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed and grits are tender- about 20 minutes (it was about 10 with the half recipe). Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned, drain well. In grease, add shrimp, cook until shrimp turn pink. Add lemon juice, chopped bacon, scallions and garlic. Saute for 3 minutes. Spoon grits into serving bowl. Add shrimp mixture and mix well. Serve immediately.
Here's a recipe I just tried (and absolutely adore!) to serve as an intro. I picked it up at my favorite Most Dangerous Store- Williams Sonoma. I swoop through there regularly to gather recipe cards, get great sauces, and drool over the Le Creuset and Shun knives. So many goodies, such a small budget...
Shrimp & Grits
Cook's note: this recipe can be easily halved.
4 cups water
salt and pepper
1 cup stone ground grits (I used regular Quaker Oats grits)
3 tbsp butter
2 cups shredded sharp cheddar cheese
1 lb shrimp, peeled and de-veined (Medium shrimp works best for this recipe)
6 slices bacon, chopped
4 teaspoons lemon juice
1 cup thinly sliced scallions (I used green onions)
1 large clove garlic, minced (I subbed jarred minced garlic)
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed and grits are tender- about 20 minutes (it was about 10 with the half recipe). Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned, drain well. In grease, add shrimp, cook until shrimp turn pink. Add lemon juice, chopped bacon, scallions and garlic. Saute for 3 minutes. Spoon grits into serving bowl. Add shrimp mixture and mix well. Serve immediately.