Tag: medium onion

Shrimp and Grits

I love finding a new recipe to add to my

collection of favorites.

This one is from the book

“Whiskey In A Teacup” by Reese Witherspoon.

I cut the recipe in half for the two of us and

followed it exactly, making only a slight change

to the procedure. The full recipe with all

the other menu sides would serve 6-8

for entertaining. But, it’s easy enough
for any day’s dinner.

1. I added the water and Worcestershire sauce

along with the tomatoes, then added the shrimp.

2. I keep tomato paste measures out in 1 T scoops

in the freezer, so it’s always easy to add to a

recipe. It melts right in with the liquids.

3. The grits definitely needed more water.

Her directions call for only 3 C water.

I used the package for guidelines.

Reese’s menu suggestions:

southern dinner party

Cheddar Biscuits

Shrimp and Grits

Sauteed Baby Kale

Mud Pie Trifle

Cowboy Cookies

Shrimp and Grits

FOR THE SHRIMP

2 T olive oil

1 T butter

1 medium onion chopped

1 small green pepper, chopped

3 cloves garlic, minced

1 (14 oz) can diced tomatoes with liquid

1 t Cajun/Creole seasoning

(Tony Chachere’s Creole Seasoning)

2 T tomato paste

1/2 C water

2 t Worcestershire sauce

2 lbs medium-large raw shrimp, peeled

Salt to taste

chopped green onions for garnish

In a large skillet, add the olive oil and butter

over medium-high until the butter is melted.

Add the onions and green pepper and saute until

softened, about 4 minutes.

Add the garlic and cook for 1 minute more.

Stir in the tomatoes and their liquid, the

tomato paste, creole seasoning, water, and

Worcestershire sauce. Cook for 2-3 minutes.

Add the shrimp, stirring for 4-5 minutes until

the shrimp turn pink. Remove from heat.

Taste and add salt if needed.

Serve immediately over warm grits.

Garnish with chopped green onions.

FOR THE GRITS

1-1/2 C grits (not quick-cooking)

1 t salt

4 T butter

3-4 C water

Bring the water to a boil in a medium saucepan.

Stir in grits and salt. Bring back to a boil,

stirring occasionally, then reduce the heat

to low, stir in the butter, and simmer for about

15 minutes. The grits will absorb all the water,

so you need to stir them occasionally and

add more water if they become too thick.

Enjoy!

Incoming search terms:

Shrimp and Grits

I love finding a new recipe to add to my

collection of favorites.

This one is from the book

“Whiskey In A Teacup” by Reese Witherspoon.

I cut the recipe in half for the two of us and

followed it exactly, making only a slight change

to the procedure. The full recipe with all

the other menu sides would serve 6-8

for entertaining. But, it’s easy enough
for any day’s dinner.

1. I added the water and Worcestershire sauce

along with the tomatoes, then added the shrimp.

2. I keep tomato paste measures out in 1 T scoops

in the freezer, so it’s always easy to add to a

recipe. It melts right in with the liquids.

3. The grits definitely needed more water.

Her directions call for only 3 C water.

I used the package for guidelines.

Reese’s menu suggestions:

southern dinner party

Cheddar Biscuits

Shrimp and Grits

Sauteed Baby Kale

Mud Pie Trifle

Cowboy Cookies

Shrimp and Grits

FOR THE SHRIMP

2 T olive oil

1 T butter

1 medium onion chopped

1 small green pepper, chopped

3 cloves garlic, minced

1 (14 oz) can diced tomatoes with liquid

1 t Cajun/Creole seasoning

(Tony Chachere’s Creole Seasoning)

2 T tomato paste

1/2 C water

2 t Worcestershire sauce

2 lbs medium-large raw shrimp, peeled

Salt to taste

chopped green onions for garnish

In a large skillet, add the olive oil and butter

over medium-high until the butter is melted.

Add the onions and green pepper and saute until

softened, about 4 minutes.

Add the garlic and cook for 1 minute more.

Stir in the tomatoes and their liquid, the

tomato paste, creole seasoning, water, and

Worcestershire sauce. Cook for 2-3 minutes.

Add the shrimp, stirring for 4-5 minutes until

the shrimp turn pink. Remove from heat.

Taste and add salt if needed.

Serve immediately over warm grits.

Garnish with chopped green onions.

FOR THE GRITS

1-1/2 C grits (not quick-cooking)

1 t salt

4 T butter

3-4 C water

Bring the water to a boil in a medium saucepan.

Stir in grits and salt. Bring back to a boil,

stirring occasionally, then reduce the heat

to low, stir in the butter, and simmer for about

15 minutes. The grits will absorb all the water,

so you need to stir them occasionally and

add more water if they become too thick.

Enjoy!

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/shrimp-and-grits-2 html

Crock Pot Apple Pork Chops

It’s apple season in Michigan and what goes better with pork than apple. Slow cooker easy and tasty enough to leave them asking for more.

Start with some pork chops. I used 1 inch slices of pork loin. A touch of salt and pepper and a good brush of Dijon and honey. Then slow cook for 7-8 hours until fall apart tender.

Rating

This is somewhat of a backwards rating. My wife gave it a 5. I’m a solid mid-4. Kind of backwards…

Notes: My loin chops I felt were little dry and higher fat pork chop would correct this (hence my 4). My wife could have eaten another.

I generally cut my “pork chops” from whole pork loins. I guess you would call that pork loin chops. These are 1 inch thick.

Peal and slice two medium apples. Thinly slice 1/2 of a medium onion.

Combine 1 tablespoon each of Dijon mustard and honey. Place in microwave for about 10 second on high. Then mix well.

Lightly salt and pepper the chops to taste. Brush the chops with the honey mixture.

Place in a small crock pot (I used 3.5 qt). Cover evenly with the onion and the apples.

Cook on low for 7-8 hours.

Crock Pot Apple Pork Chops

By Dan Mikesell
October 25 2013

What goes better with pork than apple? Slow cooker easy and tasty enough to leave them asking for more.

Ingredients

2 one inch thick pork chops. I used center cut pork loin chops
1/2 medium onion
2 medium apples
Salt and Pepper to taste.
1 Tsp Dijon mustard
1 Tsp Honey

Instructions

Peal and slice two medium apples. Thinly slice 1/2 of a medium onion.
Combine 1 tablespoon each of Dijon mustard and honey. Place in microwave for about 10 second on high. Then mix well.
Lightly salt and pepper the chops to taste. Brush the chops with the honey mixture.
Place in a small crock pot (I used 3.5 qt). Cover evenly with the onion and the apples.
Cook on low for 7-8 hours.

Yield: 2 servings
Prep Time: 10 minutes
Cooking Time: 8 hours
Total Time: 8 hours and 10 minutes

Updated
November 9 2013
Dan Mikesell

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/crock-pot-apple-pork-chops html