Shrimp and Grits

Sometimes I feel like Bubba Blue from “Forrest Gump” about shrimp. Fried shrimp, steamed shrimp, shrimp tacos, shrimp salad, shrimp scampi, shrimp enchiladas, shrimp alfredo, spicy shrimp – it’s so versatile, and yet sometimes I’m left feeling like I’ve tried it all. And, that’s just crazy talk!

But frankly, I’m embarrassed to admit that I’d not made the southern classic shrimp and grits in my kitchen. I hadn’t even had it until I had the opportunity to visit Charleston a few months ago for the Wine + Food Festival. I mentioned something to the young woman who was managing the prep tents for tastings – just that I hoped to get a taste of some REAL grits while there in Charleston. 5 minutes later she returned to me with the perfect little portion of shrimp & grits that they were preparing for a tasting somewhere on the Festival grounds – and it was divine. She even brought me a tub of grits milled locally on nearby Edisto Island to take home. How sweet was that? I swear, it’s the most hospitable city in the world!

Matt & Ted Lee also released their new cookbook during the festival. I had the opportunity to attend a book signing that they did, and I completely embarrassed myself proclaiming my love for their Pork Tenderloin with Madiera Fig Gravy (it’s life changing). They were all that they seemed, completely down to Earth – and just plain cool.

The Lee Bros

And of course the cookbook is fabulous. Their recipes never let me down, and this one is no exception. I loved the addition of fresh pureed tomatoes in the sauce. It adds such a bright note to a dish that’s teeming with porky savoryness and shrimpy goodness. I did add a little bit of finely diced green pepper – just because I had a half of one in the fridge. And many other recipes I’d seen incorporated it as an ingredient. And the grits – the grits! In the name of all things Holy, they were delicious. While I always associated grits with the gruel like substance on breakfast buffets, these were a world away. Perfectly thick and creamy, and just the right bed for these delicious saucy shrimp.

So, needless to say – I’m completely sold on the shrimp and grits thing. This dish will definitely be on our menu rotation relatively often. Big thanks to the good people of Charleston for introducing me to this new favorite! Now to go mail-order some more Geechie Boy Mills grits – we’ll be out before we know it! 

Mahi-Mahi with Strawberry Avocado Salsa

When Shawnda posted this salsa recipe last week, my mouth started watering – and didn’t stop until I finally made it the week after. She used salmon, but I had mahi in the freezer so I used that. It’s one of my favorite varieties of fish – it’s white and flaky, but still substantial. But the real star of this dish is the strawberry-avocado salsa on top. The stuff is amazing! I’ve been a fan of other fruit salsas in the past, but there was definitely something different and memorable about it. The sweetness of the strawberries, with the creaminess of the avocados, and the smoky spiciness of the fish – it was just a match made in Heaven.

It would be wonderful in other applications too, of course. I know it would be fabulous on top of grilled pork chops, as a fresh twist on fish tacos, or even just with tortilla chips. With all the gorgeous strawberries flooding the market right now, you have no excuse not to give this one a try.

P.S. – Happy Birthday, Jon! You’re the best husband and dad a family could ask for – and we love you!

Shrimp with Spicy Garlic SauceIf I’ve said it once, I’ve said it a thousand times – we eat our fair share of shrimp in this house. In season, they’re cheaper than chicken – so how can you argue with that? I saw this recipe on Pinterest a few months ago, but always passed over it when making my menu plan for the week. Then Tracey posted it, bringing it to my fore thoughts, and I immediately added it to our menu.

I figured it would be super spicy – but it wasn’t, it was just right. We loved it, and so did the boys. I wasn’t sure they’d be able to eat it, but they eat what we eat, and it wasn’t their first time being introduced to something with a little bit of heat. The original recipe calls for chili sauce, which is like Sriracha. But, I used chili paste in a jar – which is like a chunky version of the infamous rooster bottle. I liked the little pieces of chili in the sauce, but Sriracha would work just fine as well.

We will definitely be making this one again, and again. Might throw some veggies in with the shrimp next time around – maybe some snow peas, perhaps? The sauce was so good, I’m looking forward to trying it with other proteins in the future as well. Take heed, and don’t pass this one over for months like I did!

Easy Steamed ShrimpI’ve said it before, and I’ll say it again – I’m so fortunate to live here on the beautiful Eastern Shore, with the abundance of fresh seafood and wonderful produce available all throughout the year. Whether it’s buying crabs right off the boats in Crisfield in the summer, buying bushels of oysters from the Chincoteague Bay in December, or getting up early to do some rockfishing with Dad in the fall – it’s the environment that I’ve been raised in, and I couldn’t imagine it any other way. I’m so thankful to call this place home, and have the opportunity to raise my family here.

That being said, I’m very excited to announce that tomorrow I’ll (along with Jon) be heading to Charleston, SC to compete as a finalist in the Avalon Great Foods Of America Recipe Challenge at the Charleston Food & Wine Festival. It’s such an incredible honor to represent my great state of Maryland, and I can’t thank Avalon Winery enough for sponsoring it. For this foodie who also happens to be a history buff, visiting Charleston is pretty much a dream come true. I’ve got a couple restaurants lined up that I have to visit, and the old tree on John’s Island is on my list too. Any other must-do’s in that wonderful city? It’s going to be our first time visiting, but I’m fairly certain it won’t be our last!

Ok, so enough about me. Let’s talk about these shrimp! My favorite fish monger closes for a couple months after Christmas, but thankfully – he just reopened on Valentine’s Day! Ray has been a waterman for as long as I can remember.  He’s also had his restaurant, Ray’s Shanty for about as long as I can remember too. It’s the place to go for fresh fish, THE BEST hushpuppies known to man, and gorgeous fresh shrimp. There’s a seafood market on the side of the restaurant too – gorgeous scallops, heads-on shrimp, and various filets of fish; most of which Ray has caught himself on his charter boat. Ray taught my mom his way to cook shrimp over 20 years ago, and it can’t get any easier. While technically, they aren’t steamed – they are always perfect, and you’ll never have an overcooked shrimp again. They’re great to season with lots of Old Bay and eat as is, peel and serve in a martini glass for a fancy shrimp cocktail, or chill down and make shrimp salad with.