Shrimp and grits
Ingredients
3 Tbsp. salad oil
20 shrimp, peeled, deveined and heads off
2 c. fresh or frozen cut corn
2 c. red onion, diced
2 c. red bell pepper, diced
2 c. heavy cream
4 tsp. chopped fresh chives
1/2 tsp. chopped fresh mint
1/2 tsp. chopped fresh basil
2 tsp. kosher salt
1 tsp. ground black pepper
Smoked gouda grits
How to
In a large skillet, heat oil over medium heat. Add the shrimp, tossing to coat. Add the corn, onion and red bell pepper. Cook until tender, approximately 5 minutes, stirring often. Add the cream, cooking until thick. Add the chives, mint, basil, salt and pepper, stirring to combine. Serve warm over grits.
Smoked gouda grits
Ingredients
3 c. water n 1 c. heavy cream
1 c. quick-cooking grits n 1/2 c. shredded smoked gouda cheese
1/2 c. grated parmesan cheese n 2 Tbsp. butter
2 tsp. minced garlic n 1/2 tsp. salt
1/2 tsp. white pepper
How to
In a large saucepan, combine the water and cream. Bring to a boil over high heat. Add the grits, stirring constantly. Reduce heat to medium-low. Cook the grits until they are creamy, about 10 minutes, stirring constantly to prevent sticking. Add the cheeses, butter, garlic, salt and pepper, folding to combine. Serve immediately.
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.