Shrimp and Weisenberger Grits

Do yourself a huge favor and make this soon. Perfect comfort food for fall, a great "date night at home", or just because you feel like being fancy. These shrimp and grits were one of the best meals I've ever made, and it only took right around 30-35 minutes to make.

I started off frying off bacon, both for the topping and grease to fry the shrimp in. Everything is better using bacon grease - pancakes especially. Drain the grease off into a container on the side and move pan off the heat. I used a cast iron skillet for frying but you can use whatever your heart desires.

Once I fried up the bacon, I got started on the grits. The package of grits gives standard directions - 4c water to 1 c grits. In my grits, I used 2 cups milk (2% but any will work) and 2 c chicken stock. This is a magical combination. Bring the 4 c of liquid to a simmer then add 1 cup of grits and 1 clove of garlic chopped -the garlic will soften with the grits. Bring to a boil then immediately lower the temperature to low/med. You want to keep an eye on these stirring frequently, and cooking for about 25 minutes. You will feel them tightening up as you stir.  Around 20 minutes in, I covered the grits and let them cook for the last 5 minutes covered up. Remove from heat and add 1/2 c heavy cream and 1 c parmesean cheese (I used grated). You can really use whatever cheese you want. The grits should be thin, but not runny.  To keep warm, you can cover or keep on low heat.  I stirred in a handful of spinach last that wilted down while I cooked the shrimp.

Last step is to cook your shrimp (takes 3-4 minutes).

The only things I seasoned my shrimp with are Old Bay and tabasco sauce. Generously coat your shrimp - you don't have to add salt or pepper since it is in the Old Bay seasoning already.  Pour a little of your reserved bacon grease on the cast iron skillet, and bring heat to medium. Put shrimp on and cook for about 1 1/2 minutes per side or until pink.  Make sure not to overcook your shrimp, because they will also cook a little bit longer when you put them in the hot grits.

Toast up a baguette, top with chopped bacon, and dig in!

Recipe:

Grits recipe from Grits and Greens in Mastering the Art of Southern Cooking by Nathalie Dupree

The Grits:
2 c milk
2 c chicken stock
1 garlic clove
1/2 c heavy cream
1 c grated parmesean
1 c yellow grits (I used Weisenberger)
1 c baby spinach

Bring 2c milk and 2c chicken stock to simmer, add grits and garlic. Cook for 25 minutes, stirring frequently. Cover with 5 minutes to go.  After 25 minutes, stir in heavy cream and cheese. Add more heavy cream if consistency is too thick. It should be loose but not runny. Add salt to taste if desired. Stir in spinach and set aside.

The Shrimp:
1 lb 40-50 shrimp - peeled, deveined, tails off, thawed
2 tbsp Old Bay seasoning
1 tbsp tabasco
4 slices thick cut bacon

Cook bacon and reserve grease - drain bacon on paper towel lined plate.
Bring skillet to medium heat with 2 tbsp bacon grease.
Season shrimp with old bay and tabasco
Place on skillet and cook 1 1/2 minutes on each side until pink.

Pour grits into shallow bowl and add cooked shrimp in the center. Top with bacon and serve.

Serves 4.

Let me know if you make this soon and how you liked it!

Kitchen Update Numero Dos

I have not cooked dinner in SIX weeks. SIX. I've read ALL the books, I've binge watched Scandal (hellloooo Tony Goldwyn!), and have done major closet cleaning.

I am itching to cook something. Anything. I want to chop vegetables and use my new sink. I want to preheat my oven!!!! I want to run my dishwasher. Okay, so those aren't technically cooking, but it is the beginning and end of a delicious meal. It is only days away. I can taste the brussels sprouts pizza already.

Here are some pics of whats been happening in the G household.  Big things are happening y'all!

Let's take a look back at the OG:

Back in this post, there were a lot of things happening, but no cabinets were in.

The cabinets were delivered and put up last week.

Hello my pretties! This is prior to crown molding being installed.

This, is after. Sorry for the obscene hand gestures, guys. See how the ceiling looks uneven? Paint and caulk fixes that.

Charming!

 Then, my love named "farmhouse sink" stepped into my life and now I want to sit and stare at her all day long. Oh, the dishes you will clean!

Moving on to this awesomeness! Please note, some things on pinterest actually do come true.  Ask your contractor, and ye shall receive.

That's right, kids. A cutting board over the trash.  Life is good.  We are going to see how we like it without a hole in it and possibly cut one in the future. 

This pic was accidentally uploaded, but how can you resist this sweet face?

Then the painting began. We chose Benjamin Moore Palest Pistachio. It is reallllllly light blue. I am obsessed with how it turned out, because its juust a hint of color. I was thisclose to freaking out when Joey said "oh, they've finished priming the room!" when actually, eeeeeek, it was the paint color I picked out. He now notices the color (or maybe not).

See the clean line at the ceiling and crown molding. The wonders of caulk!

Please tell me you can see the hint of color. You do? NO? Well it is there. Promise.

And here we are! Waiting on fridge and dishwasher, some baseboards, countertops, and electrical work.  These will be all in and done by the middle of next week!

Also, I need some ideas for my first meal to make in the finished kitchen. Give me some ideas. It's gotta be good, and cheap. We outta dollaz over here.

Tore Up From the Floor Up

One of the reasons I have not posted lately other than being incredibly lazy and joining the library (NERD ALERT! Which, by the way, has a fantastic cookbook section) is that we are in the midst of an amazing complete kitchen renovation.

Before

Day 1

Progress after Week 1

In pictures, the previous kitchen doesn't look THAT BAD (or so I have heard from some).  Oh honey, it was BAD. Check out the 80s desk and the soffits. Gorg. Plus, when we moved in, I chose the color and grew to really dislike it.

We first started our journey over a year ago, with a consultation from Don, our project manager. I had no idea what I wanted at the time. Just wanted updated, clean, fresh stuff.  Spoiler alert: a kitchen renovation is not cheap. It's not like, yeah! We have unlimited funds, let's reno the kitchen! Although, le sigh, wouldn't that be nice? So, we got some ideas, a plan was drawn up by Don, and we decided to save our monies to get our dream kitchen.  A long time passes by, and we finally bite the bullet and start getting things done.

So, we are 3 weeks into the renovation. It has certainly been interesting not cooking. I have no idea what to do with my time in the evenings. So, I drink tons of iced coffee, get all wired up and throw out tons of crap we've collected into the large dumpster that has taken residence in the backyard.

Currently, we are at a point of: all new drywall, new ceiling (NO MORE TEXTURE! WAHOOOO!), recessed cans lighting, full flooring and a wide open space.

After Week 2 and 3

 The floor was replaced where it was missing from what was torn out, and that was the last step until the cabinets can come in to live! The floor at this point looks like it doesn't match, but it does, promise. There is SO. Much. Dust.

View from dining room, after floor was replaced.

My cute model, Jade.

So far, so good. More updates are on the way as they happen.

You Want Fries With That?

I have been MIA, and I really don't have an excuse why, other than I am lazy, so here I am again. 

Hey! 

So, here's those fries I instagrammed eleventybillion months ago. They are still awesome, though.

I don't know if you know this, but Rally's fries are the best fries ever to exist on the planet. #amirite?

UNTIL NOW.  I know the secret! I know the secret! Well, at least that's what I am telling myself.  It's all about the double fry.  Yep, you heard me. Twice fried. Better than Rally's fries #almost 

A magical invention, the Fry Baby Daddy (what?)

Quit hatin'. So we like As Seen on TV crap. As a side note: The Stufz was disappointing, but still worked.

You really don't have to use these as seen on TV items, I just am a sucker for a $10 gag gift.s. Pocket hose? The Clapper? You know who you are (everyone reading this has a ASOT item they truly, truly love, so stop denying it).

 Anywho, I cut these fries with my "Perfect Fry" but you can use a really sharp knife. These are scrubbed really good, but you can peel your potatoes if you want. I like a little skin on them. My mom always told me the nutrients were in the potato skin - but maybe that was just so I would eat everything on my plate. I was just feeding 2 people, so I used 3 large russet potatoes.

 Anyway, even if you don't have the magical Fry Baby Daddy*, you can use a dutch oven or stock pot with oil (PEANUT OIL. TRUST.) I used about a 3/4 a gallon of peanut oil.  Heat to 325 degrees. If you are using a pot, you will need to use a thermometer. If you don't own one, I bet if you went to buy a thermometer, you could use a bed bath and beyond coupon and spend a couple dollars more to buy this device, just sayin'.

Anyway - when your oil is ready, add your potatoes to the oil (be careful, that oil is on fia). For 5-7 minutes, cook at 325 degrees.  Pull out and dump onto a paper towel lined plate to drain the grease.  When all your potatoes are done, crank the heat up to 350.  When it's ready then put the already cooked fries BACK IN the oil for 3 minutes.

Drain again on some fresh paper towels on a plate - then while still pretty hot, sprinkle with sea salt or kosher salt.These potatoes are crispy on the outside, and nice and tender and creamy on the inside. 

Then, make your handsome husband/partner/bff/enemy grill some burgers and serve along side. A perfect side dish! Also, whoops about the beautiful laundry basket in the background. We use Tide with Downy, if you wanted to know. Just keepin it real.

Here's the full recipe:

Double Fried Freedom Fries

Serves 4

6 russet potatoes

1 gallon peanut oil

kosher salt or sea salt

Heat oil in fry daddy or dutch oven to 325 degrees.

Cut potatoes into strips, or your choice of fry shape

Place potatoes (usually about half) into oil.

Deep fry for 5-7 minutes.

Drain on paper towel lined plates

Repeat until all potatoes are cooked once

Increase oil heat to 350.

Put par cooked potatoes back into the oil for 3-4 minutes

Pull out - sprinkle with sea salt or kosher salt

Let me know if you tried these and if you liked them as much I do!

Update:  If you are using a large pot to make these, to fish the fries out when they are finished cooking, use a metal slotted spoon. Be really careful with the oil, it will burn you and it is no fun, even just a little.