Monday, May 23, 2011

What has Changed?

Changing things.  That is the topic of this week's Eat. Live. Be. 

What have our goals that we made at the beginning of the year made us change?  Honestly, I don't really feel that I've made that much change.  However, my goal to cook a meal twice each month have led me to search for recipes and actually make them!  I'm fairly good at searching for recipes and deciding that something sounds good.  My problem was actually making them.  So far, I have been successful in cooking twice a month.  More than that, I'm not sure.  One of the meals I recently made was a dish that my mom told me about many months ago!

 It turned out quite pleasing.  It is a shrimp and grits recipe from Southern Living with the delicious addition of asparagus and mushrooms.  All in all it was quick and easy to make and fairly good for you as far as shrimp and grits goes.  There was something missing but I couldn't put my finger on it; maybe some kind of sauce.  I added some mustard to the leftovers and enjoyed the flavor that it gave.  Maybe some kind of light mustard sauce would be a good addition.  I would, though, recommend this if you are looking for a simple shrimp and grits recipe. 

Shrimp and Grits with Asparagus and Mushrooms
1 1/2 pounds unpeeled, large raw shrimp (31/40 count) (I used medium pre-peeled and deveined)
1 pound fresh asparagus, cut into 1.5 inch pieces
3 cups chicken broth (or 3 cups water with 2 boullioun cubes)
1 cup uncooked quick-cooking grits
1/2 cup half-and-half (I used milk)
1 (8-oz.) package sliced fresh mushrooms
1 bunch green onions, cut into 1/2-inch pieces
1/2 teaspoon dried thyme
1/2 teaspoon salt
Preparation
1. Peel shrimp and devein, if not already done.  Snap and discard tough ends of asparagus. Cut asparagus into 1-inch pieces.

2. Bring chicken broth to a boil in a medium saucepan over medium-high heat; whisk in grits and half-and-half/milk. Cook, whisking constantly, 7 minutes or until thickened. Remove from heat. Keep warm.

3. Heat pan and spray with cooking spray.  Add asparagus, mushrooms, green onions, and thyme, and sauté 3 to 4 minutes (I cooked until mushrooms were beginning to soften). Add shrimp, and cook 2 to 3 minutes. Stir in salt; cook 3 minutes or just until shrimp turn pink.

Serve immediately over warm grits.  Enjoy!

2 comments:

Sarah W. Caron said...

I've never had shrimp and grits (or grits, really). But I love the sound of adding asparagus to the mix. Sounds like it would be pretty fresh and good ... I wonder what, besides mustard, might work with it? A light hollandaise, perhaps?

The Japanese Redneck said...

I had grits and roast from a place downtown at lunch the other day. It was quite good.