Thursday, October 1, 2009

Shrimp and Grits (in Gravy)

Checkout the video by Wine Authorities of our Grove Vineyards Harvest and Grape Stomp – I’m wearing a red shirt and blue pants. We’ll each receive a bottle of the “Foot Lucy Red” in fall 2010.

Onto the food…

Walking Fish CSF - Bi-weekly 2

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I hadn’t planned on peeling and deveining 40 shrimp with a small pairing knife, but I actually enjoyed myself. By participating in the CSF I am really learning and getting the experience in working with the freshest of ingredients. I'm saving the shells to make shrimp stock this weekend too!! I'm going to pop them in a crock pot full of water, root vegetables and bay leaf -then place on low for 8 hours, I'm so smart - ha!

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Share description: Shrimp from the Southern coast of Beaufort, NC.

This dish was amazing!! We both absolutely loved it and found it very filling. I plan to use this recipe again and again!

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Shrimp Gravy

  • 2 tbsp EVOO
  • 1 lb shrimp, peeled and deveined, tail-off
  • 2 Tbsp fresh squeezed lemon juice
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp butter
  • 3 tbsp flour
  • 1 – 1 1/2 cups milk

Grits

  • 2/3 cup grits
  • 2 cups water or milk
  • 2 tbsp ground flax seed
  • s&p
  • 1 tsp butter

For the grits, place a lidded sauce pot on the stove and bring the liquid to a boil. Once boiling cook grits according to package instructions – adding in flax seed.

Heat a tbsp of oil in a nonstick skillet over medium-high heat. Add the shrimp and cook for 2 minutes (the shrimp will not be cooked all of the way through). Remove from pan and set aside.

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In the same pan, add the remaining 1 tbsp oil and 1 tbsp butter. Cook the onions and garlic (season with s&p) for 4-5 minutes or until translucent.

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Add in flour, cook 1 minute. Slowly whisk in milk and thicken into a nice creamy gravy (add more milk if needed). Season with s&p.

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Once the gravy has thickened stir the shrimp back in and squeeze the juice of a lemon over the pan. Turn the pan to low and allow to simmer for a few minutes.

Dish out grits and top with shrimp gravy.

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Served with roasted Brussels sprouts – Split each sprout and remove the outer leaves. Place on a baking sheet and drizzle with EVOO, slat and pepper. Bake in a preheated 425 degree oven for 20 minutes.

Recipe courtesy of Kelsey of Bites + Bowls

Brinkley Farms Summer CSA – Week 11

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  • 2 acorn squash
  • 2 delicata squash
  • 1 pk regular bratwurst

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Yesterday evening we enjoyed more delicious savory pastries from Scratch Bakery, Roasted Butternut Squash with Romesco and Asiago & a Creamy Poblano and early fall Greens Empanada with Potatoes and Pepito Mole.

They were both lovely! I'm going to truly miss the Wednesday market as this week was the last one for the season.

3 comments:

Faith said...

I've always wanted to participate in a grape stomp, it looks like so much fun! This recipe looks amazing...so creamy and delicious!

Walking Fish said...

Just came across your blog, we love that you're chronicling your Walking Fish experience!

Hope you don't mind that we linked to this post on the Walking Fish facebook page. Visit us there at...
http://www.facebook.com/walkingfishcsf

Robyn said...

Found your blog through the Walking Fish facebook page, and I'm really enjoying it! I'm actually eating the shrimp and grits right now... and I've bookmarked a bunch of recipes to try in the near future. Thanks for the inspiration!