Friday, October 16, 2020

Rosie Makes Shrimp And Grits.

I wanted a quick and easy lunch
with lots of flavor.
Shrimp and grits fit the bill.


Half my lunch was already fixed - the grits leftover from breakfast.  For the grits, I’m partial to the Lakeside grits brand.  Very smooth and creamy.  I add plenty of butter and, if you like, give the grits some cheddar lovin’.  Add enough water to make them nice and pourable.                        

 I peeled about a pound of good-sized shrimp,
then sprinkled some Togarashi seasoning and tossed to coat.
Togarashi is a seasoning mixture of red chilies,
orange and lemon zest, and sesame seeds.
You could use a few shakes of Old Bay if you like.

Next, I minced a few cloves of garlic,
chopped an onion, and sliced some red bell pepper
and a little red jalapeño pepper.
Fresh chopped parsley is for sprinkling over top.
In a medium skillet, I heated up a thin film of peanut oil over medium high heat.
Drop in the shrimp, separating into a single layer.

Add in the onion and ...
...the peppers.

Cook for about a minute.
Then turn the shrimp over.
Cook another minute and the shrimp should be done.
Depends on size of shrimp and temp of oil.
Please don’t overcook your shrimp.
Remove from heat.
To plate, pour a pool of grits and add the shrimp mixture.
Top with parsley and more Togarashi seasoning.
Or you could sprinkle with red pepper flakes.


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