Category Archives: shrimp

Foodie Friday’s: Shrimp & Grits

It’s Friday, we’ve made it through another week. The weekend is here and you can relax. This’s week’s recipe is definitely a favorite of mine. I grew up eating this dish almost every weekend. To me it was viewed as a treat because seafood was involved. As kids we all knew Friday & Saturday were seafood days in our family.

Friday nights at grandma’s house was a full-blown Fish Fry, which included Porgies, Whiting, Red Snapper, Salmon or whatever my grandparents had in the freezer from their fishing trips. Saturday mornings were filled fish & grits, shrimp & grits, crab cakes, fried green tomatoes, okra, and what ever else the grandkids asked for. So today I thought I would share one of the many Shrimp & Grits recipes that I have. I hope you enjoy this recipe as much as I have.

Simple Shrimp & Grits

Ingredients

  • 3/4 cup yellow stone-ground grits or Quaker Grits
  • 3 cups milk
  • 1/8 cup extra virgin olive oil
  • 1 teaspoon butter
  • 1 small onion, finely chopped
  • 1 pound shrimp, peeled and deveined
  • 1/4 teaspoon Old Bay seasoning (or your favorite seasoning)

Directions

  1. In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low.
  2. Cook, stirring occasionally, until silky, about 10 minutes.
  3. Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with Old Bay, and cook 4 to 5 minutes, or until shrimp turn pink.
  4. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.

Makes 4 Servings

Add-In’s:

  • Shredded Cheddar Cheese
  • Bacon
  • Green Onions
  • Sausage
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Taste Test Tuesday: Todd’s Dirt

Hey everyone! Thanks for stopping by the kitchen today. As you can tell we had a blast at Metro Cooking DC this year. We learned a lot, saw a lot and met some really great vendors who we will continue to tell you about as we review their products. This is another vendor we met at Metro Cooking DC and we are addicted to their products.

Todd’s Dirt

 

After years of trying to recreate a seasoning blend that was made by a family friend, Todd was able to create something even better. Why is it called dirt? Well if you look at the bottle it resembles grass and dirt that you would find in your backyard. That’s just how big and noticeable the seasoning is. There is no MSG and it’s gluten-free. We had the opportunity to taste the dirt as a dip and on chicken. One bite and we knew this was a hit. Todd’s Dirt comes in three different blends:

Original: A mild savory seasoning made with 14 spices including, Basil, Oregano, Thyme, Kosher Salt, Pepper, Onion, Rosemary, Sage, Cilantro and other spices. Great on meats, vegetables, potatoes, and pasta. It even comes in a no-sodium blend called Low Down Dirt.

Bayou: This Creole/Cajun style seasoning has a very bold flavor made with 16 spices including, kosher salt, chipotle powder, sage, thyme, rosemary, chili powder and many more. If you are looking to spice things up a bit then this is your choice.

Crabby: A gourmet seafood seasoning blend made with 20 spices including, dry mustard, cayenne pepper, sage, onion, oregano, basil, ginger, cloves, white and black pepper, and many other spices. It’s Todd’s version of Chesapeake Bay seasoning. This seasoning was awarded the 2011 Silver Sofi award in the Flavor Enhancing category by the National Association of Specialty Food, which is the highest honor you can receive in the specialty food industry.

All of these spices were fantastic. You can use these seasonings to make dip with some sour cream. Crabby Dirt and some sour cream will kick up your shrimp cocktail dish. Sprinkle some of Todd’s dirt on some fresh popped popcorn, you’ll love it!

You can get them online at Todd’s Dirt or from some local grocery stores like Giant, Ingles Market, Whole Foods, and Central Market. Don’t see your local store on the list? Check the website to see if a store near you carries it, if not just order from the website. Hint: It is a great $5.00 investment!! They also have t-shirts, cookbooks, and gift packs if you are looking for a gift for the foodies in your life.

We hope you enjoyed today’s post. Thanks for spending time with us today. Feel free to leave a comments on the blog and let us know what you think.


Taste Test Tuesday: Kraft Sizzling Salads

Good day, good day. I hope every one’s week is starting off on a good note. Last Friday I did a post for Foodie Friday on quick salad ideas. While researching salad ideas I figured I would share this wonderful salad idea from Kraft Foods. This week’s Taste Test Tuesday post is all about Kraft’s Sizzling Salad.

No more bland salads with cut up pieces of chicken. Grab yourself some boneless, skinless chicken breasts or tenders. Season them and cook evenly on both sides. Then saute the chicken in the sauce until coated and heated through. Mix your salad, add the dressing and your chicken. Lunch/Dinner is served! Yes, I know that was the short version, but I just wanted you to see how easy it is.

Each kit has about 4 servings and you don’t always have to use chicken, be creative, add shrimp, skirt steak, pork chops, scallops, etc. Don’t want to make a salad, no problem, just add some vegetables and make it a stir fry. Your possibilities are endless. The four flavor kits are:

  • Asian Chicken
  • Chicken Caesar
  • Southwestern Chicken
  • Tuscan Chicken

Pick up a sizzling salad kit in your grocers salad aisle and enjoy a quick and easy meal.

As always feel free to leave a comment on the blog, send us a tweet or find us on Facebook.


Foodie Friday: Easter Brunch

It’s Easter weekend, you are preparing for a day of reflection with family and friends. Easter Egg Hunts, baskets to fill, and new clothes for Easter Sunday. How about a change in plans, we know there is always a big Easter dinner, but how about an Easter brunch. It can be held on Saturday or Sunday- your choice. Below are some tasty options for creating your menu.

Pecan Crusted French Toast

Ingredients

  • 3 tablespoons butter
  • 3 large eggs, warmed to room temperature
  • 1 cup warm milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 8 slices challah bread or other dense bread, sliced about 3/4-inch thick
  • 3/4 cup Georgia pecan halves, finely chopped
  • Maple syrup
  • Directions

    1. In a large skillet, melt 1 tablespoon butter over moderate heat.
    2. Beat eggs, milk, vanilla, cinnamon, nutmeg and salt until well blended.
    3. Sprinkle a heaping tablespoon of pecans onto a small plate.
    4. Dip one slice of bread in egg mixture to coat both sides, then press one side into pecans on plate. Repeat with another slice of bread.
    5. Cook slices, pecan side down, about 5 minutes or until lightly browned. Turn and brown other side.
    6. Transfer to platter, cover and keep warm in a low oven; repeat dipping and cooking remaining slices, adding more butter as necessary to the skillet.
    7. Serve with maple syrup.

    Citrus Coconut Salad with Maple Syrup

    maple citrus salad with coconut

    Ingredients

  • 2 large pink grapefruits, peeled and  sliced
  • 2 large navel oranges, peeled and sliced
  • 2 blood oranges, peeled and sliced
  • 1 lime, peeled and sliced
  • 1 1/2 tablespoon(s) pure maple syrup
  • 6 tablespoon(s) fresh coconut shavings
  • 2 tablespoon(s) fresh tarragon, for garnish
  • Directions

    1. Slice in between membranes of grapefruits and 1 navel orange to release segments into a sieve; transfer segments to a large platter.
    2. Squeeze any remaining juice from citrus membranes into sieve. Set aside bowl with juice.
    3. Slice remaining navel orange, blood oranges, and lime crosswise into 1/4-inch-thick rounds and layer atop grapefruit and orange segments on platter.
    4. In a small bowl, combine 1/2 cup reserved juice with maple syrup.
    5. Pour syrup mixture over citrus. (Citrus can be stored, covered, in a refrigerator for up to 1 day.)
    6. Sprinkle coconut over citrus and gently toss. Garnish with tarragon before serving.

    Note: Don’t have a sieve, then just use a small bowl

    Home Fries

    Ingredients

    • 4 red potatoes
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 green bell pepper, seeded and chopped
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 3/4 teaspoon paprika
    • 1/4 teaspoon ground black pepper
    • 1/4 cup chopped fresh parsley

    Directions

    1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
    2. Drain, cool cut into 1/2 inch cubes.
    3. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper.
    4. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
    5. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper.
    6. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.
    Shrimp & Veggie Omelet

    Ingredients

    • 1 onion, diced
    • 1 clove garlic, crushed
    • 1/2 cup sliced fresh mushrooms
    • 1/4 cup diced green bell pepper
    • 12 medium shrimp – peeled and deveined
    • 5 eggs
    • 1/2 cup milk
    • 1 teaspoon Old Bay Seasoning
    • 1 tablespoon olive oil
    • 4 ounces shredded Cheddar cheese
    • 1 tomato, sliced

    Directions

    1. In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes.
    2.  Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
    3. In a medium bowl, beat together eggs and milk. Mix in Old Bay Seasoning.
    4. Heat the olive oil in a skillet over medium heat.
    5. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.
    Blueberry Lemon Parfaits

    Ingredients

    • 2 cups fresh or thawed frozen blueberries
    • 2 (8 ounce) cartons non-fat lemon yogurt
    • 10 gingersnaps, crumbled

    Directions

    1. In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt.
    2. Then crumbled gingersnaps.
    We hope you enjoy today’s menu. Need a recipe or have a question about a recipe don’t hesitate to contact us.
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