I’ve been in a cooking mood since I watched Julie & Julia Sunday night.
Notice I said “in a cooking mood”, not “I have been cooking.”
Ergo the saltines and peanut butter that passed for lunch yesterday.
But I’m rallying today, channeling my inner Ina Garten, and using the bits and pieces of stuff in my vegetable bin to throw together one of my favorite suppers that’s quick, easy, and company good. And in case you haven’t decided what’s for dinner at YOUR house, there’s still time to run to the store and pick up an ingredient or two if you don’t keep them stocked.
Here’s what we’re having tonight, and if you don’t like grits, this would probably work over rice.
Shrimp and Grits
Whatever the box tells you to do.
Except add a little more butter or heavy cream because you’re special.
However much shelled, deveined, raw shrimp your family will need, sprinkled with cajun seasoning (I use 1-2 pounds, sprinkled with Emeril’s)
8 ounces andouille sausauge, sliced
1 cup finely chopped yellow/spanish onion
1/2 cup each chopped red and green bell pepper
1 teaspoon minced garlic
2 tablespoons chopped spring onion (green tops only)
2 tablespoons chopped parsley
1 1/2 cups chicken broth
1/4 cup heavy cream
In a large skillet, brown andouille sausage in a little vegetable oil and remove once browned. Add in seasoned shrimp and just barely cook through. Remove them from the pan as well.
Add 1 tablespoon of oil to the skillet and saute the yellow onion and the green and red bell peppers until soft. Sprinkle with a little more cajun seasoning and then add in the garlic. Cook for about 30 seconds until fragrant.
Add the chicken broth in and let it boil/reduce for 5 minutes.
Add back in the shrimp and andouille, cream, green onions and parsley. Let it simmer for 3-4 minutes and then serve over the grits.
Have a nice day.