Shrimp, A Southern, Coastal Luxury

Grilled Shrimp with peppers, onions and grits

We, here in the South, love our Shrimp.  It’s okay with cocktail sauce but we make it a dinner when served with side dishes like, pasta, vegetables or in this case stone ground grits. If you would rather use quick cooking grits, that’s okay, but we’ll trash you behind your back because a grit isn’t a grit unless it’s stone ground and cooked for 20 minutes.

If you don’t want grits and I know people who, frankly, can’t stand the thought of grits, then try grilled shrimp with pasta.

Shrimp and Pasta with a lemon butter caper sauce

 

Make up a lemon, butter, caper sauce and ladle over the shrimp and pasta for a pleasant tangy flavor.

If you don’t have a grill, then I recommend investing in a skillet like this.

Iron Grill Skillet

 

This skillet has been very handy when I don’t want my shrimp or vegetables to be sautéed. Just spray the skillet with Pam © or another non-stick spray. Heat the skillet on medium high then lay the shrimp or vegetables on the skillet and cook to desired doneness.

Recipe for Grilled Shrimp and Vegetables:

Four to five shrimp, peeled and deveined with tail on or off.
OR cooked shrimp, peeled, deveined with tail on or off.
One Red and Yellow Bell Pepper, quartered.
One yellow onion, quartered.

Marinade:
1/4 cup extra virgin olive oil
1/8 cup whiskey or bourbon
juice from one whole lemon
pinch of freshly ground pepper
pinch of freshly ground rosemary

Place the peppers, onion and shrimp in a bowl and pour marinade over this. Cover and place in refrigerator for about 30 minutes.

When ready to grill, heat skillet, then place shrimp, pepper and onions on same. Cook and turn each until shrimp is pink and peppers and onions are cooked to desired finish. This should take no longer than five minutes for the shrimp and seven to eight minutes for the peppers and onions.

To cook grits:  Follow the instructions of any package of grits you purchase. For stone ground you usually have to wash the grits. Very simply pour pre-measured, dry grits into a bowl and add water to about an inch above the grits. Stir and allow for sediment to rise. Pour off the water carefully allowing the sediment to drain off. Add water once again and repeat this procedure.  When the boiling water you prepared ahead is ready, add the grits and cook for at minimum 20 minutes. Stir frequently.

Rosemary Shrub-100For an artful plating, use a skewer made from Rosemary. Take that overgrown Shrub and cut the thicker stems, remove needles from the stem up to the tip. Be sure to keep the needles for aromatic uses or herbal uses.

Recipe for Shrimp and Pasta:

Grill shrimp as described above.

Cook Pasta of choice.

In a small sauce pan, melt a stick of butter add the juice from one whole lemon.
Add a tablespoon of capers.

Pour over shrimp and pasta.

Enjoy,
Pam

 

 

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