Showing posts with label cheese grits. Show all posts
Showing posts with label cheese grits. Show all posts

Thursday, August 28, 2014

Grilled Spicy Shrimp and Sausage with Cheese Grits Casserole @LucyBurdette

LUCY BURDETTE: Supposing you have a big crowd coming for dinner, as I did, and you're desperate to serve something different? This recipe could be the answer for your labor day cookout! The idea came from one of our favorite restaurants in Key West, called Santiago's Bodega. They serve tapas, including one of our favorites--shrimp and chorizo sausage on skewers.

I decided I would like to try to do a copycat recipe for our Supper club dinner. This recipe makes enough for 10 people. I served it with a cheese grits casserole on the side. We also had a cucumber salad and marinated green beans to round out the dinner.


36 large shrimp, shelled and deveined

One bunch cilantro washed with stems removed

Six cloves garlic, or to taste

1/2 cup good olive oil

1 teaspoon kosher salt

Four andouille sausage links

To make the shrimp: in your food processor, whir the garlic and cilantro until finely chopped. Add the olive oil and salt and mix thoroughly.

Place the clean shrimp in a glass bowl and pour the marinade over top. Let this sit in the refrigerator for 4 to 6 hours.


Cut the sausage into 1 inch chunks, and string the sausage on the skewers alternating shrimp and sausage. (Although, the next time I might cook the sausage separately, as it needs a little more time on the grill than the shrimp.) 

Grill on medium heat for 5 to 7 minutes until the shrimp are pink and the edges of the sausage beginning to brown. You may either serve an individual diner one skewer or, as I did, scrape the shrimp and sausage into one big serving dish and let your guests fight over the pieces.

For the the grits casserole:

2 cups of dried corn grits

6 cups chicken broth

One 8 ounce bar of cheddar cheese, shredded

Half a stick of butter

Three eggs

To make the grits, bring the broth to a boil, slide the grits into the pan, and bring them to a second boil. Simmer the grits until thick, about 10 minutes. Stand back as you stir because they will pop and can burn the chef. 

When the grits are thick, whip the three eggs together and add some of the hot grits to the eggs, stirring well. Next, stir the egg mixture into the grits, also stir in two thirds of the grated cheese and the half stick butter. 

Dump all of this into an oiled pan and scatter the remaining cheese on top. Bake at 350 degrees for about 40 minutes until bubbly.

Cook's note: even though we did not have a southerner in attendance, the grits were very popular.

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Thursday, July 25, 2013

Baked Garden Greens and Cheesy Grits with Cucumber Salad

Kids and my brother with Bandit, Tommy Moe, and Chubby Checkers

Back in the days when the kids were little, we didn't have any trouble disposing of our extra chard--we fed it to the pet guinea pigs! These days, when the garden really gets cooking, I have to work at coming up with recipes.

By now you know I'm crazy for cheese grits (AKA polenta), so when I saw a recipe starring greens and grits, I couldn't resist tweaking. This is a good meal for the night after you've indulged in an enormous burger, maybe with bacon and cheese on it, and you're feeling a craving for vegetables:) (If you are not in a vegetable mode, stop before the egg is added (see below) and top with Bolognese sauce.)

The grits:

2 cups chicken broth, 1 cup water
1 cup cornmeal grits (polenta)
1 Tbsp butter
1 egg
1 cup grated cheese

Heat 2 cups of chicken broth and one cup water to boiling. Pour in one cup of yellow cornmeal grits, stirring so it doesn't get lumpy. Cook this on low heat until it's thick, stirring frequently. Take the grits off the heat, stir in one tablespoon butter (if desired) and half a cup of grated cheese of your choice. (I chose cheddar.) When the grits have cooled, beat in one egg.

Meanwhile, chop one smallish onion and saute until soft. Wash and chop one large bunch of greens (kale, chard, or spinach.) Add them to the frying onions and continue to cook until the greens are soft.

In a well-oiled 8 by 8 inch pan, layer half the grits, then the greens mixture, then the rest of the grits. Top with another half a cup of grated cheddar and grate several tablespoons of Parmesan over all.

Bake at 375 until bubbly and beginning to brown, about 25 min.

I served this with a Japanese-style cucumber salad, which made a small dent in our cuke harvest. This fabulous recipe is courtesy of Joan Emerson, who had tasted something like this at a restaurant.

She did the hard work of teasing out the best flavors.

Thinly slice two large cucumbers
Finely chop three scallions (I used 1/2 onion instead)

For the dressing, mix:

Two tablespoons soy sauce
One tablespoon sesame oil
One tablespoon sugar
Four tablespoons vinegar

Gently toss together with cukes and onion; let stand at least one hour before serving. Make more than you think you'll eat--it goes fast!

Lucy is the author of the Key West food critic mysteries, available wherever books are sold! You can follow her on Facebook, Twitter, or Pinterest.