"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?
Friday, December 14, 2012
Shrimp and Grits: Recipe
Cheese Grits Cooked in the Microwave (serves 4)
3 cups water
3/4 cup grits ("quick cooking," not instant)
hunk of butter (maybe 2 Tablespoons)
1 cup shredded cheddar cheese
Pour the water into a 2-quart microwavable dish and heat it on High about 7 minutes until the water boils. Carefully pour in the grits (the water will foam up) and stir. Cook on High for 5 more minutes. Remove from microwave and stir to make sure no lumps remain. Stir in the hunk of butter and cup of shredded cheese until they melt.
Shrimp for Grits (serves 4)
1 Tablespoon safflower or vegetable oil
1/2 pound of medium shrimp, raw, with shells off; thawed if frozen
1/2 of a large onion, chopped
1 small or 1/2 large bell pepper (any color), chopped
1/2 can of diced tomatoes (too much will overwhelm the shrimp)
2 garlic cloves, minced
1 teaspoon dried thyme
salt, to taste (not too heavily; remember the grits have cheese in them)
ground black pepper
hot sauce, to taste
Heat the oil in a pan; saute the onion and the garlic for 3 minutes. Add the pepper and saute for another minute or so. Add the dried thyme and the tomatoes and black pepper. When vegetable mixture is hot and bubbling, pour in the shrimp. Cook until the shrimp are pink, stirring occasionally, for a maximum of 5 minutes. Do not overcook the shrimp. Season with salt, pepper and hot sauce to taste. Serve over grits.