Monday, March 23, 2009

Cooking on the Cheap- Shrimp and Grits

There isnt a one of us who hasnt felt the tightening of the proverbial economic belt. Though times are tough, there is no reason not to eat well. My mother mother was/is the queen of cooking on the cheap. In the "Cooking on the Cheap" section I will list recipes for easy at home meals that are both nutritious and delicious and perhaps most importantly- CHEAP!


Shrimp & Grits

feeds 6+

1 lb sausage (I like to use spicy Italian but any sausage will do)
1 lb large to jumbo shrimp (clean and peeled- frozen are fine for this)
1 diced white onion
3 cloves garlic-minced
Season Salt & pepper to taste
½ cup chopped green onions
2 qts chicken stock
¼ cup Flour
parsley
2 c. Quaker Quick grits


For Grits:
Prepare grits 3:1 chicken stock to grit ratio. (i.e if you are making 3 c. of grits, you will use 6 c. of chicken stock. Adjust recipe up or down dependent on how many people you are feeding.)Remove from heat when grits begin to thicken add ¼ stick butter and splash of milk or heavy cream. Salt and pepper to taste.

In a large fry pan, add drizzle of olive oil onions and garlic. Sweat the onions and garlic until translucent. Cut sausage into chunks and add to pan and cook thru. Sprinkle sausage onion combination with approximately 2 tbsp of flour or until lightly coated. Cook to light brown. Add 4 cups of chicken stock and stir until flour thickens stock. Add shrimp, green onion and a handful (1/4 c or so) of fresh flat leaf parsley. Simmer until shrimp become bright pink-appx. 6 minutes.

Poor shrimp and sausage gravy over top of a scoop of grits and enjoy!

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