Saturday, August 28, 2010
Au revoir, summer...
When we get back to school, we all ask the same question... What did you do this summer? An oral version of the first day of school paper we all had to write back in the day entitled "My Summer Vacation." Mine is actually better done in photos, so here goes...
I started off with a visit to the home of one of my students to see his goats.
The off to Sunshine Lavender Farms for Annie's annual tour and open house.
Blueberry scones for breakfast.
Wandering around downtown Durham with the Ex-Ex on a summer evening.
An update on Shrimp and Grits--
At Sunset Beach, high school-age son ordered this dish at Twin Lakes Restaurant. They had added sausage and smoked Gouda cheese to theirs. We tried it ourselves and really liked it. So, I've updated our recipe. It continues to be a work in progress.
Shrimp and Grits with Sausage
1 c. grits
4 Tbsp. unsalted butter
3/4 c. cheese (extra sharp white cheddar or Gouda)
1/2 c. grated Parmesan cheese
Cayenne pepper, paprika, Tabasco, salt and pepper, to taste (usually better to start with small amounts, taste and adjust)
Cook grits according to instructions on package. As grits are finishing, whisk in butter, cheeses and seasonings. Cover and keep warm.
3 Tbsp. each butter and olive oil
2 c. sliced leeks
1/2 c. chopped shallots
3 tsp. minced garlic
1-1/2 lbs. 20-30 count shrimp
4-5 grilled andouille sausages, cut into bite-sized slices
1/2 dry white wine or vegetable stock
Chopped roma tomatoes, if desired
4-5 strips of bacon fried crisp
Salt and pepper
Fresh parsley, for garnish, if desired
This cooks very quickly. Be sure to have everything ready and easy to reach before beginning.
Heat large skillet until hot. Add olive oil and butter. As oil begins to smoke, add leeks and shallots. Sauté until translucent. Toss in shrimp to cover bottom of pan. Before stirring, add salt and pepper. Stir until shrimp just begin to turn pink all over. Let pan return to original hot temperature. Stir in garlic and be careful not to burn it. Add sausages. Deglaze pan by adding wine or vegetable stock. Stir for about 30 seconds or until everything is well-coated. Add tomatoes, if using, and toss for about 20 seconds. Serve immediately.
Spoon grits on to plate. Spoon shrimp/sausage mixture on top of grits. Crumble bacon on top. Garnish with parsley, if desired.
Bon appétit, summer of 2010!