Shrimp 'n grits lightened up

Now I know what you are thinking- there is no way to lighten up classic shrimp and grits...and really why would you want to? All that luscious heavy cream, butter, bacon...mmmmm. Why mess with this Southern comfort food? 

Well, I'll give you two really good reasons. 1) I have had a craving for shrimp and grits for months now and I am all out of heavy cream and really just too lazy to head out in this heat to the grocery store for just one item

And 

2) I have just come back from a week in NYC, eating and drinking up a storm and my conscious is begging me to watch out, because Autumn is coming and unless you want to go jean shopping (...again!) you might just want to go easy for a week or so. Bahahaha! 

So let's get started! 

Shrimp and Grits 

1 lbs shrimp, shelled, and deveined

3 strips bacon

1 shallot, diced

1 red bell pepper, diced

2 cloves garlic, minced

2 large tomatoes, cored and diced, juice reserved

1 tbsp flour

1/2 c. White wine or white vermouth (my go to white wine substitute)

1 c. Low sodium chicken broth

Cajun seasoning

salt and pepper to taste

For the grits -

2 cups water

2 cups low fat milk

1 cup grits

Pinch of salt

1-2 tbsp butter

4 oz shredded mature sharp cheddar cheese

Salt and pepper to taste 

Start of with the grits and being the water, milk and pinch of salt to a boil. 

Once boiling, add your grits in a slow steady stream whist whisking to prevent clumping. 

Cover and cook grits over low heat for about 15-20 minutes (it will depend on the type of grits you are using so check you package), stirring even 5 minutes or so. Once done, whisk in your butter and cheese. Taste and adjust salt and pepper to your liking. I like to go easy here because the Cajun seasoning I like and bacon are can be quite salty. 

In a heavy bottomed sauté pan cook bacon over medium heat until crisp. Remove the bacon and crumble. Set aside.

Pour off all but 1 tablespoon of the bacon fat and over medium heat saute the shallot and red pepper until soft. 

Add garlic and saute for a couple of minutes. 

Add the flour and cook for an additional 2 minutes. 

Add your diced tomatoes now.

Whilst whisking, add the white wine and chicken broth and bring to a boil. Reduce by half. About 5-8 minutes. 

Add shrimp and poach in the cooking liquid until shrimp just cook through and turn pink.

Add Cajun seasoning to your taste- I use about a teaspoon because you can always add hot sauce at the table and my family doesn't like it too spicy. But off you like the fire then light up! 

Taste and Adjust salt and pepper. 

Serve shrimp over the grits, and garnish with your crumbles bacon for a lovely salty crunch. 

Full of flavor and easier on the waistline Hope you enjoy! 

Karina

Yellow squash runneth over- "Latkes" and Breakfast Loaf

Summer squash season has rolled in with a vengence! Everywhere I look there is squash- the farmer's market, grocery store, and even my own garden. With all this squash I have been trying to get creative with my squash recipes. Today's offering- yellow squash "latkes" and lemon summer squash breakfast bread. The latkes are an hommage to my grandmother Anita, and the breakfast loaf is a way to trick my son into eating his vegetables- hahaha!

Yellow Squash Latkes

4 cups shredded yellow squash- about 2 medium squash

1/2 cup flour

2 eggs, lightly beaten

1/4 c. grated parmesan cheese (optional)

1 tbsp fresh thyme

salt and pepper to taste

Canola oil to fry the latkes

First, shred the squash- I used a food processor but you can do it by hand as well. 

Next, using a tea towel, squeeze all of the excess water out of the squash.

In a large bowl, combine all of the ingredients and set aside.

In a large pan over medium high heat, heat about 1/8-1/4 inch of oil until it shimmers a bit. Drop squash mixture into the pan to make pancakes of desired size- i like mine to be about 2 inches in diameter.

I find that allows the most even cooking. Fry for about 3 minutes per side, or until golden brown and crunchy. Remove to a paper towel lined plate to drain the excess oil. Enjoy!

Lemon Summer Squash Breakfast Loaf

2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, room temperature

1 cup sugar

2 eggs

2 cups yellow squash, shredded and drained

zest of 2 lemons

1/4 c. milk

juice of 2 lemons- divided

1/2 c. confectioners' sugar

Preheat oven to 350 F degrees and butter your loaf pan

Combine the flour, baking soda, and salt in a bowl, set aside. 

Next, cream the butter and sugar together. Once combined add the eggs, one at a time to make sure they are completely combined. Next add the lemon zest, lemon juice, and milk. Add the dry ingredients to the wet gradually to avoid lumps. Now add your squash. Transfer teh batter to your prepared loaf pan and bake at 350 F for 60 minutes, or until a toothpick comes out clean when you test your loaf. 

In a small bowl, combine the confectioner's sugar and lemon juice. once the loaf is cooled, remove the loaf from the pan and glaze with the lemon icing. 

Hope you enjoy! 

K