SHRIMP AND CHEESY GRITS

My idea to try to make shrimp and cheesy grits came about when we went to the Metro Diner and tried their shrimp and cheesy grits.  I was in love!  

After looking on line for a copy cat recipe for this recipe, I researched and found a recipe that I could try out at home.

Here is the recipe that I made for my family.  This recipe will serve 4 people.

Ingredients:

1 lb. of shrimp, peeled and deveined

1 lb. Andouille sausage, sliced

1 T. garlic powder

1 T. onion powder

2 tsp.black pepper

1 tsp. dried thyme

1 tsp. smoked paprika

1/2 stick of butter

2 T. olive oil

2 stalks of celery, chopped

1 bell pepper, diced

3 cloves of garlic, minced

For the grits:

1 c. grits

1 c. water

1 c. whipping cream

1 c. chicken broth

1 stick of butter

1 c. sharp cheddar cheese, grated

1 tsp. black pepper

1 tsp. garlic powder

1 tsp. onion powder

****The ingredients for the shrimp seemed to me to be way too much for me.  I cut all of the dry spices in half and it still turned out very flavorful.  Mr. Thrifty really liked it but it was a bit spicy for me.

Instructions:

In a large pot, bring all liquids except cream (for the grits) to a boil.  Add butter and seasonings.

Slowly, stir in grits while whisking non stop for about 2 minutes.

Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.

Adding extra broth as needed to keep the grits  thin.  I did not add additional broth.  Add cheese and whisk well.  Then, add the whipping cream and remove from heat.

To prepare the shrimp:

I added half of the shrimp spices to the shrimp about 15 minutes ahead of cooking.

In a large skillet, add the butter and olive oil over medium high heat and add all the vegetables, except garlic and saute for 5 minutes.  Add garlic and saute one more minute.

Add Andouille sausage and saute 10-15 minutes, until browned.  Add shrimp and cook about 3-4 minutes.

Serve on top of a heaping scoop of cheesy grits.

LESSONS LEARNED:

1.  I used only 1/2 of the dried seasoning for the shrimp.

2.  Andouille sausage really has a kick. I would cut back to half if I were to make it again.

3.  I froze half of the cheesy grits and will use them as a starch for another dinner.  THESE WERE THE BEST CHEESY GRITS I HAVE EVER HAD!

I didn't take a whole lot of pictures.  This picture shows the veggies and the sausage sauteing.

Cheesy grits cooking.

Completed shrimp, Andouille sausage and veggies.

The finished dish.

The cheesy grits were so amazing that I had just a bowl of them the next day.

I will definitely be making this dish again! 

CHINESE MOSAIC CROSS

A friend of mine stopped me and asked me if I knew anything about mosaics.  I had to laugh, since it is one of my signature projects.  Apparently, over Christmas, her buffet shelves had broken and all of her china service had shattered.  She was wanting to know how to make mosaic crosses to use for future auction projects.  I told her I would ready my supplies and she could come over and I would teach her how to go about making her mosaic treasures.

Since it was right before Easter, I picked up two resin crosses at Walmart for $2.48 and primed both of them.  I had wanted to make another larger Chinese blue mosaic cross since the last one was a present to my Mom, because she loved all things blue.

 I got out my adhesive and created a blue cross out of one of the crosses.

Now, when she is ready to come over to make her mosaics, I have one to show her how to glue the china pieces to the cross.  The second one is the Chinese blue mosaics that she can grout so she has both processes down before she returns home to begin her own.

I'll let you know how the lessons go later.

The lessons went well.

Here is the finished grouted cross.

AUTHENTIC REFRIED BEANS AND TOSTADA RECIPE

 

While visiting San Antonio during our last Sisters' Weekend, we ate at not once but twice, Rosario's Mexican Café Y Cantina.  The refried beans were to die for so we had to make a return visit.

Years ago I made homemade refried beans.  The Mexican influence comes from my Mom's cousin, Marts.  When we were growing up, Marts and her Mom, Aunt Stacia, would travel from California and bring my Mom Mexican food products.  This was before we could travel to the south side of Peoria to Ciota's, which was the only place in town to carry them.  I am getting off script..excuse me. 

Actually, refried beans are relatively inexpensive to make.  I usually at least double the recipe so I can freeze half for a later date.  I promise you that you can't stop eating them.

Here is my recipe.

Tonight, I was going to make tostadas.  My ingredients include refried beans, grated cheddar cheese, green chilies and flour tortillas.

The first step is to puree the refried beans that I made yesterday.  The recipe made 2 quarts.

Here are my other ingredients to make the tostadas.

 I used one quart for the tostadas and froze the second quart for another meal.

To assemble, I put oil in the fry pan and heat it up.  I toss one tortilla in and spread a few tablespoons of the beans and a few diced green chilies to cover the tortilla.  Then I sprinkle cheese over the beans.  I top with another tortilla.  I flip the tortilla when golden brown and cook the second side.  Drain on paper towels and then cut in quarters.  I serve this with sour cream, chopped tomatoes and taco sauce.

Yummy.  Get your refried beans fix!