October Cookbook Club!

Let's talk for a minute about how awesome brunch is, shall we?  Yes....let's. 

I can't quite get these buddies to separate so let's just have a series of pictures real quick like.... 

From top to bottom we've got:
The Spread, Bacon Batons, Tomato Bacon Rounds, New York Style Cheesecake, Texas Breakfast Burrito, Shrimp Jambalaya Grits.  Not pictured is the amazing cocktail (sweet tea, lemon aid, mint vodka) and a Crab Quiche. 
Whew.  If you decide to recreate this spread you should probably definitely wear your stretch pants.

My donation to the cause was the Shrimp Jambalaya Grits.  If I had to choose a phrase to describe them I would say they were "touch and go." One thing that wasn't quite right was that the grits acted kind of crazy-fied at first.  Luckily, after keeping the top of the dish on them, they decided to straighted up and fly right aka morph into a grit like situation.  Whew. 

The second issue was the spice.  Or actually, the lack there of.  I actually pulled out my bottle of Tony's to add to it but then forgot to use it.  Wherps.  Sooooo. If you make this yourself, be sure to spice it up.

Shrimp Jambalaya Grits
from Prime Meridian

1 tbl olive oil
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 1/2 tsp salt
1/2 tsp ground black pepper
1/8 - 1/4 tsp cayenne pepper
1/4 lb ham, chopped
1/2 lb medium shrimp, peeled and deveined
1 tbl minced garlic
1/2 cup peeled, seeded and chopped tomato
6 cups milk
2 cups quick cooking white grits
1/4 cup green onions, chopped
1/4 lb sharp Cheddar cheese, shredded

In a large, heavy pot heat olive oil over medium heat.  Add yellow onion, bell pepper, celery, salt and peppers.  Cook until veggies are soft, about four minutes.  Add ham and shrimp and continue cooking for 2 minutes. Add garlic and tomato. Cook for an additional 2 minutes.  Add milk and bring to a boil.  Stir in grits.  Reduce heat.  Cover and cook 9 to 10 minutes or until grits are creamy.  Add green onion and cheese.  Stir until cheese is melted. 

Don't forget to spice it up, sassies! 

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