Well, it’s finally happening. G is going to school. In just a few short years he’ll be Nurse Horney and we might even get to see each other more than two nights a week. Hurray!
Since he had freshman orientation yesterday (as a non-traditional student, he’s got ten years on most freshman, but I’m confident he can fit in), I wanted to cook something special to celebrate. So….I made something up. That’s right. I cooked most of it up in my little noggin’ and the rest improvised on the fly.
It was pretty darn good, if I do say so myself. Try it. I’m having it leftover for lunch today. Oh, p.s. due to the butter and cheese it’s probably not “light” or “super healthy,” but it was a celebration, yo.
Shrimp and Grits a la Beth on the Fly
1 lb shrimp, peeled and deveined
1 pint heirloom cherry tomatoes, halved
1/2 package fresh spinach/arugula mix (Organic Girl brand)
1 tbs olive oil
salt to taste
pepper to taste
1 clove garlic, minced
1 splash of white wine
1 tbs or so tomato paste
butter, your choice how much
4 servings grits
extra sharp cheddar cheese, as much as your little heart desires
1) Cook grits according to package directions.
2) While grits are cooking, heat olive oil in a large pan and lightly saute garlic.
3) Add tomatoes and cook for two minutes.
4) Add spinach/arugula mix and cook until wilted.
5) Remove spinach/arugula mix from pan and set aside.
6) Saute shrimp in same pan, adding salt and pepper to taste.
7) Pour liquid from spinach/tomato mixture (by now it has pooled in the bottom of the dish you are keeping the mixture in) into pan.
8) Add one or so tablespoons of tomato paste, a splash of white wine, a grind or so of black pepper and a generous knob of butter.
9) Cook the sauce on low until it has all come together and the alcohol has cooked out of the wine (not a lot of sauce, and it’s thickish and tart).
10) By now your grits should be ready. Add some butter, as much shredded cheddar cheese as you like and black pepper. Stir like the dickens.
11) Place some grits in each dish. Put a pile of greens/tomatoes on top. Pile shrimp on top of that. Drizzle with sauce (just enough to be pretty). Enjoy!!