By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
My Thanksgiving dinner came off a shrimp boat. It probably wasn't this shrimp boat, but give me my romantic delusions, OK?
Baked Shrimp Scampi
(2008, Barefoot Contessa's Back to the Basics)
2 lbs. shrimp in the shell (12-15 per pound)
3 tbsp. olive oil
2 tbsp. dry white wine
Salt and freshly ground pepper
3/4 cup butter, at room temperature
4 tsp. minced garlic
1/4 cup minced shallots (I used green onion)
3 tbsp. minced fresh parsley leaves
1 tsp. minced fresh rosemary leaves
1/4 tsp. crushed red pepper flakes
1 tsp. grated lemon zest
2 tbsp. freshly-squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges for serving
Preheat oven to 425 degrees. Peel and devein the shrimp, leaving the tails on. (Randy didn't do that part. He just took the tail off at the same time.) Place shrimp in mixing bowl and toss gently with olive oil, wine, 2 teaspoons salt and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer, cut side down with the tails curling up and towards the center of the dish. ** Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
** If you think that Brent has an oval gratin dish in his kitchen, think again. I don't even have that kind of a dish. So we just put the shrimp in a 9- by 13-pan and followed the recipe from there.
Cheesy Grits1/2 lb. bacon, fried and crumbled
1 bunch spring onions, chopped
2-3 cloves garlic, chopped
8-10 mushrooms, sliced (We didn't use these)
1/2 cup grated white Cheddar cheese
Nutmeg (Brent didn't have any in his cabinet: Imagine that!)
Salt & pepper
8 oz. stoneground grits
16 oz. heavy cream
16 oz. water
4 oz. butter
Fry bacon. Remove and crumble. Pour off some of the bacon grease and saute onions and garlic in remaining drippings. Add sliced mushrooms (if desired). Add crumbled bacon and keep warm.
Cook grits. Bring water, cream and butter to a boil and swirl in the grits. Reduce to a simmer and stir intermittently to keep grits from sticking. Cook for 30 minutes. Add the bacon mixture. Add cheese and a touch of nutmeg, if desired. Add salt and pepper to taste. Serve warm.
I did this dish combining two different recipes, one for creamy grits from the Dixie Supply Cafe & Bakery in Charleston and the other from Mt. Pleasant Seafood.
Respond to this Entry
Tuesday 6th of December 2011 10:50:22 AM
Submitted by: Bob
I miss cheesy grits.
Wednesday 7th of December 2011 07:52:15 AM
Submitted by: Kim
My version of cheesy grits got good reviews, even though I'd never made them before.