Shrimp and Grits

Ingredients

Grits:

4 cups chicken broth

1 cup old fashioned grits (not the “instant” grits)

Salt and pepper

3 tablespoons butter

1 cup cheddar cheese

Shrimp:

2 tablespoons Olive oil

1 pound uncooked large shrimp, peeled and deveined

4 teaspoons lemon juice

2 tablespoons chopped parsley

1 cup thinly sliced scallions

1 large clove garlic, minced

Directions

1.  Bring chicken broth to a simmer. 

2.  While simmering, whisk in the grits and a pinch of salt and pepper. Stir constantly and return to a low simmer. Cook until thickened, about 20-25 minutes, stirring often. 

3.  Remove from heat and stir in butter and cheese.

4.  Rinse shrimp and pat dry. 

5.  Add olive oil to a saute pan or skillet and heat on medium. Add shrimp and cook until they turn pink. 

6.  Add lemon juice, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately as a starter or as the main course.

Spinach and Feta Pita Bake

Ingredients

• 6 (6 inch) whole wheat pita breads
• 1 (6 ounce) tub sun-dried tomato pesto
• 2 roma (plum) tomatoes, chopped
• 1 bunch spinach, rinsed and chopped
• 4 fresh mushrooms, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons olive oil
• 1 pinch ground black pepper to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C)

2. Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper.

3. Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.

6 servings

Pickled Shrimp Cocktail

Ingredients

2 lbs large shrimp, peeled and deveined

2 Tbsp. Old Bay seasoning

2 cups thinly sliced white onion

1 large lemon, thinly sliced

6 fresh bay leaves

½ cup olive oil

½ cup distilled white vinegar or rice vinegar

1 tsp. kosher salt

½ tsp each celery seed, mustard seed, Tabasco sauce, coarsely ground 

black pepper, and sugar

Directions
1. Boil shrimp in pot of water with Old Bay until cooked (2 minutes).
2. Transfer shrimp to a bowl of ice water to cool; then drain shrimp and set aside in bowl.
3. Combine onion, lemon, bay leaves, oil, vinegar, salt, celery seed, mustard seed, Tabasco, pepper, and sugar; toss with shrimp.
4. Cover shrimp and chill at least 24 hours or up to 2 days, stirring occasionally.
5. Bring shrimp to room temperature before serving.

(12 servings)

Hot Sausage Dip

Ingredients

• 1 pound ground turkey sausage
• 1 1/2 cups chopped onions
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained
• 1 (16 ounce) container sour cream
• 1 tablespoon crushed red pepper

Directions

1. Place turkey sausage in a large, deep skillet. Cook over medium high heat until evenly brown.

2. Drain sausage and stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, allow the mixture to simmer approximately 15 minutes.

3. Blend sour cream into the sausage mixture. Season with crushed red pepper.

(48 servings)

Baked Crab Cakes (Kali Style)

Ingredients

• 1 pound crabmeat, shredded
• dry bread crumbs **I usually add enough for a good "pattie" consistency**
• 2 teaspoons chopped fresh parsley
• salt and pepper to taste
• 1 egg
• 1 1/2 tablespoons mayonnaise
• 1/2 teaspoon ground dry mustard
• 1 dash hot pepper sauce

Directions

1. Preheat oven.

2. Mix together crabmeat, bread crumbs, parsley, salt and pepper.

3. Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased baking sheet.

4. Bake for 10 to 15 minutes, until lightly brown.

(5 servings)