Shrimp and Grits

I was watching a cooking show on my favorite cooking network and got the craving for some Gulah style shrimp and grits. I'll just have to spin off the calories at the gym next week.

I don't really follow a given recipe but do use them as a base.

Shrimp and Grits


Grits (you can use Quick grits, polenta, stone ground grits, whatever you prefer) Follow package directions to prepare the grits.
Per each serving of grits, I added about about a quarter of a TB of butter.
I also added about a 1/4 cup shredded cheddar cheese to each serving of grits.

I had a dozen medium sized shrimp per serving (not sure what the count is per pound). Added hot sauce (to your heat tolerance) and about 2 tsp of lemon juice to shrimp. Set aside for a bit.

bacon- 2 slices per serving cooked til browned and crisp. Chop the bacon.

Reserved enough bacon fat to coat cast iron skillet.

Cooked sliced scallions (can sub onion if you wish) and a clove of minced garlic in bacon fat for about 2 minutes.

Then added the shrimp and 2 TB of chopped parsley.

It's done when the shrimp just turn pink.

The only added salt and pepper was in the grits. If you feel the need, you can season to taste with salt and pepper.

Add shrimp mixture to bowl of grits. Top with chopped bacon.

Enjoy

Too Much time On My Hands? Naw!

I am having the hardest time writing this post. That probably is because I can't seem to organize what it is I want to blog about this subject. I have been cooking and documenting the results photographically but just can't pull it together. How do I attempt to explain to you how I made sushi from "scratch". Scratch is an old time way of saying I made it from raw ingredients and not a store bought kit.

Well here it is. G went fishing for a few days and came back with an some amazing catch. Included was yellowtail, tuna, halibut and bass. Needless to say, the prep of some of this sea food catch will have to be presented at a later date.

We invited some friends over to induldge in very freshly caught treats. J doesn't eat raw fish so the California roll below was the only imitation on the table. That is imitation crab in the California Roll created by me. G, P and I eat raw fish.

Short Grain rice prepred in a rice cooker.
Electric fan on the short grain rice after a little seasoned rice vinegar with some salt
Paddle used to fluff the rice
Ingredients for California roll
1/4 in of prepared rice on dry roasted seaweed

Bamboo sushi roller

Cut sushi roll
Presentation and ready to eat

Yes, that's Soul Fusion cooking.


I took this a few steps further. We had lots of choices for sashmi but chose the yellowtail (was swimming the day before). I previously purchased a "whatcha ma callit" to make perfect sections of rice.





Ice cooled yellow tail (YT)

I forgot to take an individual picture of the sliced yellowtail.

This is a picture of the feast we had with yellowtail sashimi pictured at the right corner and a platter of sushi at the left. Oh yes, I forgot to add that I included all this as a Shabu Shabu meal with fresh vegetables, shrimp, scallops and sliced shabu beef. Sake to drink.

Wasabi and pickled ginger

Lonely rice.

The perfectly sliced Yellowtail was placed on top of the rice and Voila!



Dessert consisted of s variety of red bean paste cakes- strawberry, vanilla and sesame seeds.