According to Cook’s Country “This Carolina classic is famous for its tender shrimp, silky gravy, and creamy grits” and I couldn’t agree more. This recipe does require a bit of time, but it is so worth it. Includes a nice lesson on making a simple shrimp stock as well.
SHRIMP AND GRITS (Yield: 4 Servings)
- 3 tablespoons unsalted butter
- 1 cup grits
- 2 ¼ cups whole milk
- 2 cups water
- Salt and pepper
- 3 tablespoons unsalted butter
- 1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
- 1 tablespoon tomato paste
- 2 ¼ cups water
- 3 slices bacon, cut into 1/2-inch pieces
- 1 garlic clove, minced
- Salt and pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- ½ teaspoon Tabasco sauce, plus extra for serving
- 4 scallions, sliced thin
- Melt 1 tablespoon butter in medium saucepan over medium heat.
- Add grits and cook, stirring often, until fragrant, about 3 minutes. Add milk, water, and 3/4 teaspoon salt.
- Increase heat to medium-high and bring to boil.
- Reduce heat to low, cover, and simmer, whisking often, until thick and creamy, about 25 minutes.
- Remove from heat, stir in remaining 2 tablespoons butter, and season with salt and pepper to taste.
- Cover and keep warm.
- Meanwhile, melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add shrimp shells and cook, stirring occasionally, until shells are spotty brown, about 7 minutes. Stir in tomato paste and cook for 30 seconds. Add water and bring to boil. Reduce heat to low, cover, and simmer for 5 minutes.
- Strain shrimp stock through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids. You should have about 1 1/2 cups stock (add more water if necessary to equal 1 1/2 cups). Wipe out skillet with paper towels.
- Cook bacon in now-empty skillet over medium-low heat until crisp, 7 to 9 minutes. Increase heat to medium-high and stir in shrimp, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook until edges of shrimp are just beginning to turn pink, but shrimp are not cooked through, about 2 minutes. Transfer shrimp mixture to bowl.
- Melt 1 tablespoon butter in now-empty skillet over medium-high heat. Whisk in flour and cook for 1 minute. Slowly whisk in shrimp stock until incorporated. Bring to boil, reduce heat to medium-low, and simmer until thickened slightly, about 5 minutes.
- Stir in shrimp mixture, cover, and cook until shrimp are cooked through, about 3 minutes. Off heat, stir in lemon juice, Tabasco, and remaining 1 tablespoon butter. Season with salt and pepper to taste. Serve over grits, sprinkled with scallions, and passing extra Tabasco.
~ CooksCountry.com ~
TUNA SALAD (Yield: 4 Servings)
- 2 pounds very fresh tuna steak, cut 1-inch thick
- 4 tablespoons olive oil, plus extra for brushing
- 2 1/2 teaspoons kosher salt, plus extra for sprinkling
- 1/2 teaspoon coarsely ground black, plus extra for sprinkling
- 2 limes, zest grated
- 1 teaspoon wasabi powder
- 6 tablespoons freshly squeezed lime juice (3 limes)
- 2 teaspoons soy sauce
- 10 dashes hot sauce (recommended: Tabasco)
- 1 to 2 ripe Hass avocados, medium diced
- 1/4 cup minced scallions, white and green parts (2 scallions)
- 1/4 cup red onion, small diced
- Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
- Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
- Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
~ FoodNetwork.com/ina-garten ~
Fresh caught North Carolina Flounder — beautiful white flesh with a mildly sweet flavor that is packed full of high-quality protein. This recipe is a perfect method to maintain all of the healthy qualities of the fish while adding some great flavor to it as well. Get two pans going on the stove at once — One to create the stuffing using onion, garlic, lemon zest, and a bit of salt and pepper. The other to put together a delicious cream based cheese sauce. I wish I had added some chopped parsley to the sauce to brighten both the flavors and appearance of the dish. I chose to use fresh spinach, so I chopped it up and added it to the onion along with the garlic to allow it to wilt properly. Once finished the flounder filets are stuffed and placed in a casserole dish on a bed of cooked rice. The cheese sauce is spooned over the fish and rice and baked for 25 minutes at 350 F. The fat in the cheese sauce creates a barrier around flounder, maintaining its moisture and producing a perfectly cooked final product. A delicious one dish meal — served here with a Summer House Salad.
BAKED STUFFED FLOUNDER (Serves 4-6)
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1/2 teaspoon kosher salt, plus extra for the sweat and for seasoning fillets
- 1 clove garlic, minced
- 1 (10-ounce package) frozen chopped spinach, thawed and squeezed dry
- 1 lemon, zested
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning fillets
- 2 tablespoons chopped fresh parsley leaves
- 1 cup heavy cream
- 1/4 cup white wine
- 10 ounces grated Cheddar
- 1 1/2 to 2 pounds flounder fillets
- 3 cups cooked rice
- Preheat the oven to 350 degrees F.
- In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
- Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
- If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.
Salmon, simply prepared, is a beautiful thing. This salmon is brushed with vegetable oil and seasoned with salt and pepper before it is added to a combination of olive oil and butter in hot pan. Three or four minutes on each side is all you need to bring your salmon to golden brown perfection. If it is at all possible, prepare the chimichurri a day ahead of time so that the flavors have an opportunity to develop. It makes all the difference in the world. Consider preparing it in the evening before you retire so that you can whip together this fantastic combination in a snap at the end of a long day. We liked this recipe for chimichurri so much that we are going to make it again on Memorial Day to serve along with some marinated steak. Can’t wait . . .
GRILLED SALMON WITH CILANTRO CHIMICHURRI (Serves 4)
Ingredients (Chimichurri Sauce)
- 1 cup packed cilantro leaves
- 1/2 cup packed flat-leaf parsley
- 1 T. oregano leaves
- 3/4 cup extra virgin olive oil
- 1 T. coarsely chopped shallot
- 2 medium garlic cloves, coarsely chopped
- 1/2 t. toasted & ground cumin seeds
- 1/2 t. crushed red pepper flakes
- Sea salt & freshly ground cracked black pepper
Ingredients (Grilled Salmon)
- vegetable oil, for brushing grates
- 4 (6-ounce) salmon fillets, pin boned and trimmed
- Sea salt and freshly ground black pepper
- In a bowl of a food processor, combine ingredients. Pulse until herbs are finely chopped, stopping and scraping down the sides of the bowl as needed. Transfer chimichurri to a medium bowl. Taste and adjust seasoning with salt and pepper.
- Preheat the grill or grill pan to medium-high heat. Coat grill grates with a thin coating of oil. Brush salmon fillets with oil and season with salt and pepper. Place salmon fillets presentation side down and grill for 3 to 4 minutes. Using a fish spatula, carefully flip the fillets and grill to medium, another 3 to 4 minutes for a 1-inch thick fillet.
- Remove salmon from the grill and transfer to four individual serving plates. Garnish each piece of fish with a generous dollop of chimichurri. Serve immediately.
~ from Sur la Table ~
A sweet and sour sensation!! Mahi mahi (dolphinfish) is low in fat and packed with minerals, vitamins and protein. It has a naturally sweet taste that lends itself perfectly to this recipe. Although the recipe calls for you to fry the fish, I prefer to bake or grill as a healthier option. Bake at 450 F for 15 – 20 minutes in the marinade. Would be great in a Mahi salad — use cooled glaze as a dressing over fresh veggies! Easy, delicious and full of flavor.
GINGER GLAZED MAHI MAHI (Serves 4)
3 tablespoons honey
- 3 tablespoons soy sauce
- 1/3 cup fresh lemon juice
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons garlic powder
- 1 teaspoon grated fresh ginger root
- 1 clove garlic, crushed or to taste
- 2 teaspoons olive oil
- 4 (6 ounce) mahi mahi fillets
- salt and pepper to taste
1 tablespoon vegetable oil
- In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
- Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
- Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
~from All Recipes