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Posts Tagged ‘main course’

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While on vacation last summer in Carolina Beach, I ordered the shrimp and grits the last evening of our vacation. Being a northerner I really didn’t know what to expect. I hadn’t tried grits before, only because I don’t like the name. It really is an ugly word. Much to my delight it was super yummy! It was the best meal of our trip and I wished I’d had it every day. This version is healthy and easy. My kids however thought it too lemony, so you may want to tone down the lemon if you’re not a lemon lover. I thought it was perfect.

Lemon and Garlic Shrimp and Grits

3/4 cup instant grits
Course salt and freshly ground black pepper
1/4 cup Parmesan cheese
3 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, (with or without tails, you decide)
1 can diced tomatoes with liquid
2 large cloves garlic, minced
Juice of 1/2 a lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley

Bring 3 cups water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to medium low and cook, stirring occasionally until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from heat and keep covered.

While the grits are cooking start your shrimp. Season the shrimp with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium high heat. Add the shrimp and garlic, toss and cook for 3 to 4 minutes, until shrimp are pink. Add the tomatoes and liquid and heat through for about 1 minute. Remove from heat and add the lemon juice and parsley, stirring to coat the shrimp with the sauce.

Divide the grits in 4 shallow bowls and top with the shrimp and sauce. Serve with extra lemon wedges.

Serves 4

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This stir fry is flavorful, colorful and simple.  Hoisin sauce can be found near the soy sauce at the grocery store, and is a great addition to many Asian inspired dishes.  If you are serving kids omit the the chili garlic sauce and add it at the table.
 
Chicken, Shiitake, and Broccoli Stir Fry
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, minced
  • 12 oz fresh shiitake mushrooms, sliced (or 3 – 4 large dried mushrooms)
  • 1 pound chicken breast cut into 1 inch pieces
  • Florets from 1 crown of broccoli (about 3 cups)
  • 5 tablespoons hoisin sauce
  • 2 teaspoons chili garlic sauce
  • 1/4 teaspoon chinese five spice powder

 If using dried mushrooms, place the mushrooms in a microwave safe bowl and cover with water. Microwave on high for 3 minutes and let mushrooms soak until ready to use. Season chicken with salt and pepper.  Heat sesame oil in a wok or large saute pan.  Add ginger, mushrooms, broccoli and onion.  Stir fry 5 minutes.  Move the vegetables to the outside of the pan and add the chicken to the center. Cook stirring frequently for about 10 minutes or until chicken is just cooked through.  If you like a lot of sauce add some of the mushroom soaking liquid now.  Add hoisin, chili sauce and five spice.  Cook about 2 minutes more and remove from heat.  Serve with hot steamed white or brown rice.

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