After I ate this tonight I sat back and had a satisfied moment of silence. Eating this dish brought back memories. My mother hailed from Pennsylvania Dutch roots and while this dish has nothing to do with Pennsylvania Dutch food in a way it has everything to do with it. My friend sent me Bloody Butcher Grits from Wades Mill, which has been operating since 1750. The grits are heirloom, non GMO and gluten free. I could taste the history in each bite and was immediately struck by their deep flavor. I was filled with memories of visiting the rolling hills of my mom's hometown and watching the cows and sheep dot the fields as we drove by. The food literally came from farm to table and the freshness shone through. This dish reminded me of that because tonight's shrimp was super fresh and the grits came from the farm to mill to table and you can taste it!
This is how it was made:
Makes 1 serving with an extra portion of grits.
Approximately 378 calories/14g total fat/8g saturated fat/32g carbs/31g protein/1g fiber/0g sugar for the dish
Prepare the grits [makes 2 servings]
Note: add a little more water if the grits get too thick while cooking.
2 cups of filtered water
1/2 cup Bloody Butcher Grits
1/2 teaspoon Kosher salt
1 ounce low fat thickly grated cheddar cheese [grate yourself]
In a heavy bottom sauce pan bring the water to boil, add salt and stir to combine. Stream in the grits and whisk quickly. Lower heat to low-medium and simmer low and slow for approximately 20-30 minutes. Take the grits off the heat and stir in the cheddar. Cover.
Meanwhile..
Blackened Shrimp [makes 1 serving]
4 ounces large raw shrimp, peeled and deveined
1 teaspoon Land O Lakes Light Canola Butter, melted
Kosher salt
1/2 blackened seasoning [recipe below] or use Paul Prudhomme's blackened seasoning
2 teaspoons unsalted butter
Avocado oil [spray kind]
Brush both sides of shrimp with melted light butter. Lightly season both sides with salt. Coat shrimp in blackened seasoning. Warm a pan over medium heat. Coat the bottom of pan with avocado spray and add the butter. Cook shrimp until browned and done.
Salt-Free Blackened Seasoning
This is based off Paul Prudhomme's seasoning
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon cayenne [use up to 1 teaspoon for more spice]
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
Combine all the spices. Store leftover spice mix in air tight container.
Blackened Seasoning adapted from Frugal Hausfrau and Paul Prudhomme.
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