SHRIMP AND GRITS

SHRIMP AND GRITS
Serves 4
Grits:
1 1/2 cups water
1 1/2 cups milk
3 cloves garlic, chopped
3/4 cup grits (preferably stone ground, not instant)
1/4 cup freshly grated Pamesan cheese
3/4 cup shredded cheddar cheese
salt and pepper
1/8 tsp cayenne pepper

Bring water, milk, and garlic to a boil. Stir in grits and cook according to package directions. Add remaining ingredients and keep warm in a double boiler. Thin with a little milk if they are too thick.

Shrimp

4 ounces pnacetta, diced or bacon
2 tablespoons butter

2 pounds shrimp, cooked peeled and deveined
8 ounces baby portabellos, sliced
5 green onions, thinly sliced
3 garlic cloves, pressed
zest of one lemon
juice of half a lemon
fresh parsley for garnish

In a large skillet, fry bacon. Remove bacon with a slotted spoon. Add butter to bacon drippings. Stir in the remaining ingredients. and heat through. Add shrimp and stir well.

To Serve:
Divide grits on 4 plates and top with shrimp.
Sprinkle with parsley and serve.

This is a great recipe for a casual dinner. You can everything prepped before your guests come.
If you're in a hurry use instant grits instead of stone ground.

Coachouse Gourmet Hors d' oeuvres

TRI COLOR PEPPER CROSTINI

1 package red, yellow, orange mini peppers (available at Trader Jo), thinly sliced
1 12 inch french baguette, thinly sliced
1 package garlic and herb soft cheese such as Boursin or Allouette
Kosher salt
Spread each bread slice with a thin layer of cheese. Top cheese with about 1 tablespoon of pepper slices (just estimate this don't measure) Press down on peppers lightly.
Put finished crostini on a rimmed jelly roll pan and sprinkle lightly with Kosher salt. Bake at 400 degrees for about 10 minutes or until hot.
To Make Ahead;
Put crostini on rimmed jelly roll pan. Put in the freezer until frozen. When frozen, put in freezer zip-lock bags and freeze for up to 3 months. Bake frozen crostini at 400 for about 12 minutes.

Coachouse Gourmet

My goal is to provide superior tasting recipes that anyone can make. Many of the recipes are ones that I've developed in my seventeen years as a cooking teacher. I love food and entertaining and hope to show how easy it can be entertain with ease. Recipes to follow.