Saturday, June 26, 2010

Shrimp and Cheesy Grits and Marinaded Squash

Jeffrey has been working hard! The past few nights he has been working late and I have been bored! I decided to go to the movie this afternoon and see Toy Story 3. I had never been to the movie on my own, but it was kinda fun. I walked to the Egyptian themed Vista Theater down the street from our apartment. Toy Story 3 was soo cute, I would see it over again.

I had never made grits, but they were yummy. The instant grits were fast and easy. This recipe is heavy, but it is really, really good!!

Shrimp and Cheesy Grits
1 pd raw shrimp
2 Tb flour
2 1/2 slices bacon
1/2 packages sliced mushrooms
3 garlic cloves
3 Tb lemon juice
1/4 cut chopped green onions
2 1/2 tsp Franks Red Hot
1 1/2 tsp salt
2 Tb butter
2 1/2 cups milk
1 cup instant grits
1 cup grated white cheddar cheese

Warm milk, 1 Tb of butter, 1/2 tsp red hot, 1 tsp salt and 1 garlic clove pressed in a pot until it begins to boil.
Turn heat off the heat and stir the grits in. You may need more grits, the ones I bought were separated in individual packages so I lost count, I think it was a cup.
Dice the bacon.
Chop the onions and mushrooms.
Cook bacon in skillet. Then remove the bacon and set aside for later.
Cook mushrooms in the bacon grease until they begin to release their juices.
Grate your cheese.
Add cheese, to grits and stir until melted.
Dredge shrimp with flour.
Add shrimp to skillet and cook until pink on both sides.
Add 2 cloves of minced garlic and saute for one minute.
Add lemon juice, green onions, 2 tsp hot sauce and 1 tsp salt to pan. Mix and turn off the heat.
Serve shrimp mix over grits.

Here is another squash recipe for Candy!
Marinaded Grilled Squash
1 Tb white wine vinegar
2 Tb lemon juice
1/2 Tb minced garlic
1 tsp dried thyme
Salt and freshly ground black pepper
3 Tb extra-virgin olive oil
2 zucchini
2 yellow squash
Whisk vinegar, lemon, garlic, thyme, salt, pepper and olive oil in a bowl.
Slice zucchini and squash diagonally.
Put squash in a gallon bag and add the marinade. Let sit for at least 3 hours in the refrigerator before cooking.
Grill outside if you are so lucky, or on your grill pan if you are not.
Serve immediately. I made WAY too much for just Jeffrey and I....good thing it was yummy.

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