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Shrimp & Grits with a Fried Egg

Shrimp Grits 2 Shrimp & Grits with a Fried Egg

I came back home from Miami with a pound of grits in my bag, just because I could.

Shrimp Grits 1 Shrimp & Grits with a Fried Egg

Grits are popular in the southern states – they’re made of cornmeal, simmered until thick, just like cream of wheat. (Did you love cream of wheat as a kid? I still do. I rarely have it, in order to preserve that taste of nostalgia.) You can simmer your grits with milk to make it creamier, and add soft roasted garlic or minced jalapenos to spice it up, or a big handful of grated aged cheddar in this case, to provide a bed for buttery, spicy shrimp.

grits Shrimp & Grits with a Fried Egg

I always forget how quickly I can cook up a pan of shrimp – with butter, garlic and a shake of dry barbecue rub, they’re done in under three minutes. How much faster can food get? And while I have a pan buttery and hot, it’s too tempting to crack in an egg to catch those flavourful bits. More drippy yolk for those cheesy grits to catch.

Shrimp Grits 3 Shrimp & Grits with a Fried Egg

Shrimp & Grits with a Fried Egg

2 cups water
1 cup milk
3/4 cup grits
pinch salt
1 cup grated aged Gouda or white cheddar
2 Tbsp. butter
salt and freshly ground pepper

Shrimp:
1/2 lb. raw, peeled, tail-on shrimp
2 Tbsp. butter
2 Tbsp. olive oil
3 garlic cloves, peeled and crushed
1 Tbsp. dry barbecue rub (optional)

fresh Italian parsley, torn or chopped
eggs, for frying (optional)

In a medium saucepan, bring the water and milk to a simmer. Slowly whisk in the grits and add the salt; cook, whisking often over medium heat, for 5-10 minutes, or until thickened to the consistency of cream of wheat. Stir in the grated cheese and butter and season with salt and pepper.

Set a large, heavy skillet over medium-high heat and add the butter and oil. When the foam subsides, add the garlic and cook for a minute, then add the shrimp and sprinkle with barbecue rub. Cook, turning the shrimp as you need to, moving them around the pan, just until they turn opaque. Divvy the grits between shallow bowls and top them with shrimp. If you like, crack some eggs into the pan (as many as people you’re feeding) and cook them sunny side up or over easy in the spicy butter in the pan. Place them alongside the shrimp and dribble any butter left in the pan overtop. Sprinkle with parsley and serve immediately.

Serves 4-6.

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May 21 2014 | grains and one dish and seafood | 247 Comments »

Barley Risotto with Shrimp and Peas

Barley Risotto 585x384 Barley Risotto with Shrimp and Peas

I know I’ve been pretty vocal about my love for barley around here. I love that it’s local, high in fibre, dense and nutty and chewy, and great for simmering with dry lentils for a hefty salad. I love that you can buy it in flour form to make pancakes and chocolate chip cookies and chocolate cake.

Barley 585x380 Barley Risotto with Shrimp and Peas

And I love that so many farmers grow it around here. So when Alberta Barley asked if I would help spread the news of their very first cookbook, Go Barley: Modern Recipes for an Ancient Grain, I was more than happy to. It comes out next month, but I have an advance copy to give away – remember when we did Free Stuff Fridays? I miss that. So even though it’s Tuesday, let’s get back on that horse. Some of you know the drill – leave a comment below, and I’ll try to remember to make a (random!) draw at the end of the week.

(Two great Canadian food bloggers, Amy of Family Feedbag and Renee Lavalee of Feisty Chef are playing along too – Amy already posted a fab Mushroom Barley Soup, and I think Renee is posting something barley-ish this week.)

Barley risotto 3 Barley Risotto with Shrimp and Peas

This barley risotto is far more nutrient-dense (and fibre-rich) than that made with the traditional short-grain rice, and as a happy bonus, it requires only one bout of vigorous stirring, halfway through the cooking time. No need to stand by the stove, afraid to stray from the pot. Shrimp and peas and a good squeeze of lemon make a perfectly springy risotto – we can pretend, can’t we?

Barley Risotto with Shrimp and Peas

Excerpted (and slightly adapted) from Go Barley: Modern Recipes for an Ancient Grain by Pat Inglis and Linda Whitworth

1 Tbsp (15 mL) olive oil
1 small onion, finely diced
2 garlic cloves, crushed
1 tsp (5 mL) grated lemon zest
1?4 tsp (1 mL) pepper
1 cup (250 mL) pot or pearl barley
4 cups (1 L) low sodium chicken stock
12 oz (350 g) peeled and deveined raw shrimp
1 cup (250 mL) fresh or frozen peas
2 Tbsp (30 mL) chopped fresh parsley or sprigs of fresh mint

Heat the oil in a large saucepan set over medium-high heat; add the onion, garlic, lemon zest, and pepper, and saute until the onion is softened, about 3 minutes. Stir in barley and stock and bring to a simmer.

Reduce heat; cover pan and simmer for 45 minutes, stirring vigorously halfway through for 15 seconds. Stir in shrimp and peas; cover pan and simmer until shrimp are pink and peas are tender, about 5 minutes. Sprinkle with parsley or mint and serve.

Serves 4.

pixel Barley Risotto with Shrimp and Peas
button print gry20 Barley Risotto with Shrimp and Peas

February 25 2014 | appetizers and grains | 81 Comments »

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