Maryann Reissig's Shrimp and Grits photo

Shrimp n Grits

 

Shrimp n Grits

Maryann
There is very little food I miss from our time living in Knoxville, TN, which include amazing Mexican food and the grits at Puleo’s restaurant. Once in a while I get a hankering for shrimp n grits. I make my own version - which we love.  It's a pretty rich dish, but once in a while - it's ok, right? 
Course Main Course
Cuisine American, Southern

Ingredients
  

Grits

  • 1 cups quick grits (I use Quaker)
  • 4 cups water
  • 1/2 tsp salt
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded parmesan cheese

Shrimp

  • 1 lb large raw shrimp
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 medium onion
  • 1 large clove garlic, minced
  • 1/2 lb fresh green beans
  • 1 cup white wine
  • 1/3 head fresh parsley, roughly chopped
  • salt and pepper to taste
  • 1 tsp Old Bay seasoning (optional)

Instructions
 

  • In a saucepan, boil water and salt.  While you wait for the water to boil, begin the shrimp.  Add oil and butter to frying pan, and heat until butter is melted and bubble.  Add onion, saute the the onion in the oil and butter until onions are soft - 8 min or so, add garlic and cook for 1 min to release flavor.
    sauteed onions
  • Add 2/3 of the chopped parsley. Stir that up and then add white wine.  Cook until reduced by half, and then add the green beans. Saute this mix for 5 min or until the green beans are tender crisp.
    Onions and wine sauteeing
  • Move everything over to the side of the pan, and turn heat to high.  Add the shrimp to the empty side and cook for a 1-2 minutes per side.  Mix all the ingredients together to coat the shrimp.
    Maryann Reissig's Shrimp and Grits photo

Grits

  • In a medium sauce pan, add water and salt. When the water boils, slowly add the grits and stir continuously.  Lower the heat so that it's a rolling boil.  Cook grits according the package (mine are 12 minutes).
    Grits in a pan
  • When the grits thicken to a pasty consistency, add 1 C. shredded cheese. Turn heat to low and keep stirring so the cheese melts into a gooey mess.
    Adding cheese to grits in a saucepan
  • Plate it up!  Add a serving of grits to a pasta bowl or plate, and then spoon the shrimp mix over it.
    Maryann's Shrimp and Grits plated
Keyword cheddar, grits, Knoxville, Puleos, shrimp
white bean dip ingredients

The Best Superbowl White Bean Dip

white bean dip ingredients

Superbowl White Bean Dip

Super easy dip to serve for any party, or as a side to dinner.
Prep Time 10 mins
Cook Time 10 mins
Course Appetizer

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion chopped
  • 2 15 oz cans canellini beans
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/2 head fresh cilantro leaves, chopped
  • 1 cup shredded Mexican cheese blend
  • 1/2 cup sausage crumbled (optional – I had some cooked up from breakfast, so I threw it in for extra flavor – chorizo would be awesome here.)

Instructions
 

  • In a medium saucepan, heat the olive oil and add the onion. Saute the onion until translucent, about 5 min. Add the sausage if using, I precooked mine, so it was already drained. If you use it raw, cook it through and then drain off the fat.
  • Add the beans – I took out about half the water in each can. Add cumin, red pepper, and salt.  Continue to stir until it gets nice and bubbly. Then add in the cilantro.  Before adding the cheese, I hit it with the immersion blender. You could use a potato masher or pastry cutter to do the same job.  I blended just a bit to get that nice bean dip texture with a little chunkiness. Adjust any of spices and cheese to your taste.
  • Warm a bag of tortillas chips in the oven for 5-6 min, and serve with a bit of sour cream if you have that on hand.

Notes

Enjoy!
Keyword bean dip