Shrimp and Grits

As you know from previous posts, I am a person who likes routine.  When cooking for myself, I typically choose from one of five or six healthy, quick and easy-to-make dishes.  One reason I adore having company is that I get to explore and make dishes that I thoughtfully dog-eared in cookbooks or magazines or found on whatever.com….I really do cook to show others that I love them!  

It was M.’s turn to cook on Wednesday and she made Shrimp and Grits.  As difficult as this may be to imagine, I never had Shrimp and Grits before Wednesday.  That routine thing.  I know, I know, I should be embarrassed by this fact, and I am. But I’m more disappointed because I’ve been missing out on 50+ years of spicy, creamy goodness.  

The South is often called the “Grits Belt."  Grits come to us by way of the Muskogee Tribe — from the Southeastern Woodlands — who would grind corn to a “gritty” texture. This technique was adopted by the American settlers who would often give food allowances, including grits, to their enslaved people.  Wanting to make the most of their local resources, the enslaved people would prepare the grits with shrimp and other fish abundant on the Gulf Coast.  Fast forward 120+ years, in the early 1980’s, a ritzy restauranteur in North Carolina kicked simple Shrimp and Grits up a notch by introducing cheese, bacon and other spices.  Following a visit from the New York Time’s Craig Clairborne, the Shrimp and Grits craze we know today took off.

To add a bit of kick to this dish, M. used “Slap Ya Mama” Cajun spice…a spice — according to the label — that “gives you a loving slap on your back, followed by a ‘fiery’ kiss on the cheek and a desperate plea for water!”  

Before dinner, we nibbled on cheese and sipped wine by the fire.  It was lovely.  

Shrimp and Grits
Adapted from Bobby Flay

Ingredients
Grits
2 cups water
2 cups of chicken or vegetable broth
1/4 cup of cream
Salt and pepper
A pinch or two of spicy seasoning
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese

Shrimp
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
1 teaspoon of spicy seasoning 
A big splash or two of vermouth, white wine or beer (enough to deglaze, complement the flavors and create a sauce)
Fresh tarragon, chopped (to taste)

Bring water, broth and cream to a boil. Add salt, pepper and spicy seasoning. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.  Deglaze the pan with the vermouth to create a sauce.

Spoon grits into a serving bowl. Top with the shrimp mixture and sprinkle tarragon on top.  Serve immediately.

For dessert, A. brought a citrus-glazed polenta cake…more on that later.

Salmon Poached in Parchment Paper

So I am in the middle of writing Part II of our European Tour post.  It’s taking me a little while because I want to include just the right photos and summary so my dear readers can enjoy a virtual trip.  

In the meantime, back to a Dinner Club post.

First, last Sunday was my Annual Ornament Exchange Party.  As usual, it was a blast…lots of food, spirits and rousing competition.  As in past years, there were a few fiercely sought favorites…an accordion, a red fox, a winged-tipped convertible that plays “Low Rider”, a hunk of ceramic cheese and an ambulance.  

My meatballs and gravy, were a big hit….I think there might be a revolt if I ever eliminated them from the menu!   And oh, I made these adorable little Red Velvet Cup Cakes decorated with candy strip bows…..Martha (or her elves) taught me the bow trick and you know I’m all about the bows.

And polka dots.

Our Wednesday dinners have also resumed after a brief hiatus to accommodate our world travelers.  Last week we had dinner at M.’s house.  In addition to the fabulous crab cakes she served, we were treated to a showing of her newly bedazzled home…it is certainly quite lovely.  Built-in cabinets, a stunning fireplace surround, soft teal/blue fabrics, painted furniture and lovely accent pieces all beautifully complement each other and her charming1920’s home.  I felt like I was back in the designer showcase house!   I was so smitten that I forgot to ask about the crab cake recipe!  As you can imagine, they were delicious.

This past week, it was A.’s turn to host and she made salmon poached in parchment paper (you see it, up there, to the left).  Lately, I am a fan of salmon and I especially like it pan-seared or grilled and tossed on a salad.  But then I tasted this little number and, oh my goodness, I'm swooning.  The flavors serendipitously meet in an adorable (and utilitarian) little parchment pouch and frolic together producing mouth-watering magic. 

Like a little culinary meet-cute. 

I’m half Italian.  I like to romanticize food…it makes the eating experience much more fun.  “Meet-Cute” is referenced in one of my favorite movies EVER….The Holiday.  I could watch that movie a gazillion times and never be bored.  Younger daughter refuses to watch it with me more than once each Christmas.

She's such a kill-joy.

This salmon recipe is as easy as could be and also a little fancy.   It will surely put a smile on anyone's face.  I know we were smiling….from ear-to-ear!

Salmon Poached in Parchment Paper

Preheat the oven to 400 degrees.  Cut a piece of parchment paper large enough to envelop a piece of salmon (about the size of a small pear).  Brush a little olive oil on the paper and place the fish on top of the parchment paper.  Add salt, pepper, chopped leeks, a few lemon slices, a capful of white vermouth and a sprig of dill.  Fold the parchment to form a tight seal.  Bake at 400 degrees for about 10-12 minutes.  Serve the wonderfully poached beauties in the pouches.  

So seriously good.  

After dinner, we had  tea and dessert - ginger cake with pistachios - and exchanged Christmas gifts…we had a lot of fun taking turns opening our treasures.  I cherish these moments.