When I get a press release like the one I just got announcing the 22nd Annual World Grits Festival presented by Quaker Instant Grits, to be held in the "Grits Capital of the World", St. George, SC, two things happen. First, I laugh my ass off.
(Twenty two straight years of celebrating grits? And can they make Joe Pesci their Grand Marshal?) Second, I drop it in the
Stuff I Will Not Be Featuring This Week folder to make fun of later. And with activities like The Roll where contestants roll around in a kiddie pool filled with grits to see who can get the most stuck to their body - for a "cash prize and commemorative Quaker Instant Grits towel" - there's a trailer park-full of stuff to make fun of. (See an action shot of The Roll
here.)
However, this press release redeemed itself by including a recipe from Executive Chef Fio Antognini of the
Green Valley Spa & Resort. His very quick and very easy Shrimp and Grits is an impressive dish you can make in under a half hour. And it's low in fat. Perfect for a last minute dinner for two. Just make an extra batch of grits for your own personal after-dinner Roll.
The Green Valley Spa's Shrimp and Grits
• 3/4 cup Quaker Instant Grits
• 3 cups water
• 1/4 cup roasted red bell pepper, diced
• 1 teaspoon curry powder
• Dash of sea salt
• 1 Tablespoon olive oil
• 2 Tablespoons chopped onion
• 1/2 cup sliced mushrooms
• 1/2 lb. (8 oz.) raw, peeled and de-veined shrimp
• 1/4 cup white wine
• 1 1/2 teaspoons Dijon mustard
• 2 Tablespoons fat-free sour cream
• 1 teaspoon low-sodium soy sauce
• 1 to 2 teaspoons hot sauce (your favorite brand: mild, medium or hot)
• Chopped parsley for garnish
Prepare Quaker Instant Grits according to package directions.
Add curry and bell peppers. Stir well over low heat for 1 minute to allow flavors to meld. Cover and keep warm.
In a large saute pan, heat olive oil. Add onions and cook for 2 minutes over medium-high heat stirring occasionally. Add mushrooms, stir to combine, and cook for 3 minutes. Add shrimp, stir to combine, and cook for 2 minutes.
In a bowl, mix the white wine, mustard, sour cream, soy sauce and hot sauce. Pour mixture into pan while stirring with shrimp and vegetables. Simmer uncovered for 2 minutes.
To serve, ladle an even amount of grits onto four dinner plates, creating a large, thin "circle" of grits on each. Spoon the shrimp mixture onto the center of grits. Garnish each plate with a sprinkling of chopped parsley, and serve. (Optional garnish: crumbled turkey bacon)
Makes 4 servings.