Shrimp and Grits- Delicious - Quick- and Cheaper than Eating Out

 Shrimp and Grits for Two

Ingredients:

1/2 cup of grits ( I use quick cooking grits)

1 1/2 cups water

1/2 cup shredded sharp cheddat

24 Jumbo peeled and deveined shrimp (about one pound)

paprika

garlic powder

1/4 cup olive oil

3 Tablespoons butter

1/4 chicken stock

Instructions:

add grits to pot with water 

salt to taste

cook for 5 minutes stirring occasionally

while grits are cooking add enough olive oil to cover the bottom of a frying pan and put over medium high heat

sprinkle cleaned shrimp with paprika and garlic powder

add to frying pan and  cook about 5 minutes

remove shrimp and add butter and chicken stock to frying pan and simmer until butter is melted and sauce is slightly thicker then add shrimp back in to the pan

add cheese to grits and stir until grits appear smooth and not gritty

Place equal amounts of grits to each plate

Top grits with cooked shrimp 

Spoon the sauce over the shrimp and grits and enjoy

For less than a take out meal you have a resturant style meal for two people that takes less than 30 minutes to make

Notes:

there are many ways to cook grits but this is the way I always cook mine. Please feel free to cook the grits with any liquid and anyway you prefer. 

Cayenne Pepper Hot Sauce

 

Creating Your own HotSauce is simple and so delicious

if you have a garden full of peppers this recipe can be used for any type of peppers. No garden no problem just buy a few pounds of peppers from your favorite food market.

Ingredients:

One pound of peppers more or less

enough white vinegar to cover the peppers

2 Tablespoons fresh ginger root

5 small garlic cloves

I place the peppers, ginger, and garlic in the crockpot and set to high cooking for around 3 hours then I turn off the crockpot and remove lid and let peppers cool.

After the peppers are cool put the entire mixture of peppers, vinegar, ginger, and garlic in a food processor and blend until smooth

Put mixture in either a food mill or a strainer to strain out seeds and possible stems.

if the sauce is too thick add additional white vinegar until the perfect consistency is reached

the hot sauce is ready and can be kept if fridge for up to 6 months

I like to add a little sweetness to my hotsauce which helps to mellow out the heat.

after the hot sauce is blended and strained I add 1/4 cup of honey

and 

1/4 cup of dark rum or bourbon

(of course this is optional and no alcohol is necessary) this just gives a little something special and provides an additional depth of flavor.

Please note that hot sauce may separate as it sits in the bottle but a little shake will solve that.

Please let me know if you try my recipe and leave a comment