Saturday, August 26, 2017

Seeing Red

South Carolina red grits and red peas added extra goodness to this Cajun shrimp and vegetable meal.  The grits were stone ground and stored in the refrigerated section of the natural food store. The red peas were grown near Columbia.  The bi-color corn (cut off the cob) and fennel were grown local in Maryland.  The tomatoes and oregano were from my West Virginia yard.

I first cut the tails and shells from the jumbo shrimp and simmer in 1 cup of water before straining and discarding the shells.  This provides a delicious base for the grits without toughening the actual shrimp.  I precooked the red peas (a dry bean) prior to adding to the saucepan.

Cajun Shrimp, Grits and Peas

(Serves 2-3) 

Peel shrimp and remove tails.
12 jumbo raw shrimp with tails

Simmer shrimp shells and tails in water for about 15 minutes.  Strain broth and discard shells and tails.
1 cup water

Saute onion, celery, peppers, garlic and fennel in olive oil.  Add shrimp and saute for 2 minutes on each side.  Remove shrimp and reserve.
3 tablespoon onion, diced
3 tablespoon celery, diced
3 tablespoon orange peppers, seeded and diced
2 garlic cloves, minced
3 tablespoon fennel, diced
1 teaspoon olive oil
12 reserved raw shrimp

Add seasoning to vegetable mixture.
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch white pepper
Pinch cayenne
Pinch dried thyme
Pinch dried oregano

Add water.  Bring to a boil.
1 cup water

Add grits to water and bring to a boil.  Turn heat to simmer.  Cover and cook for 20 minutes.
1/4 cup stone ground red grits 

Stir in corn, tomatoes, peas, salt and shrimp.
1 ear of corn, cooked and cut off the cob
1/2 cup diced fresh tomatoes
1/3 cup red peas, cooked
12 reserved cooked shrimp
Cracked sea salt

Garnish with snipped oregano.
Fresh oregano, snipped


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