A Bit of Louisiana

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To kickoff the Lent season, I have to start with my take on a Louisiana classic, Shrimp and Grits. This is a warm and inviting dish that can be made lots of ways. It was perfect and quick after my intense kickboxing class and certainly an easy dish to prepare after work on Friday. If you don’t have these ingredients at home, you can have most of them delivered to your front door with an easy order through www.indieplate.com which delivers local, farm fresh ingredients to your home. Check them out to see if you live within their delivery area and take advantage of their weekly deals and discounts. I actually placed my order midday Saturday that was delivered yesterday and was excited to try out the local, stone-ground grits that I have heard so much about. Below are the ingredients and directions. I hope it is as enjoyable for you as it was for me tonight. Please share if you like the recipe.

Ingredients for grits (serves 4):
1 cup stone ground grits
2 1/2 cups of water
1 1/4 cup of milk
2 tsp salt
2 tbsp butter

Ingredients for shrimp:
6-8 medium peeled and deveined shrimp per person
1/2 small yellow onion diced small
2 tbsp green onion
1 tbsp minced garlic fresh
1/2 tbsp flour
1 1/2 tbsp worcestershire sauce
1 tbsp butter
1 tsp salt
1 tsp coarse black pepper
1 tsp onion powder
1/2 tsp red pepper flakes (optional)
1/4 cup water

Directions:
1. Measure milk into a measuring cup and let it come to room temperature.
2. Put two cups of water on boil in a medium-sized pot. Once it begins to boil, add the grits.
3. Add salt and stir the grits until well incorporated and then reduce heat to low.
4. Don gloves. Peel and devein shrimp while the grits cook.
5. Stir every 3-5 minutes and add milk and additional water in 1/2 cup increments until the grits are the creamy consistency of your preference. The grits will take 25-30 minutes.
5. Dice and mince the onion, garlic and scallions (green onion). Set aside green onion for the end of the dish and add other ingredients over medium heat with an inch of water.
6. Once onion and garlic are soft, sprinkle flour in an even coat and stir until flour starts to brown. Add Worcestershire sauce to pan and water and stir.
7. Sprinkle seasonings on shrimp before adding it and butter to the pan. Stir for three minutes and add the green onion. Turn off heat. The shrimp will continue to cook in the residual heat.
8. Add butter (and cheese if preferred) to grits and stir until melted. Salt to taste. Turn off heat.
9. Plate and enjoy.

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