Rev: Shrimp and Tomatoes with Cheese Grits (Dec '02)

[KValley]

Mmm mmm, good stuff. Shrimp and Tomatoes with Cheese Grits caught my eye immediately because I had yet to connect polenta and seafood, in my quest to try polenta with EVERYTHING :) Of course for purists, grits are not the same thing as polenta, but polenta (coarsely ground yellow corn meal) and grits (coarsely ground pieces of dried corn) are kissing cousins and the former is what I have on hand SOOOOOO...

This was so easy to put together and really pretty on the plate, with the creamy yellow polenta, pink shrimpies, green and red vegetables. I did use fresh tomatoes, but if fresh are less than ideal in your neck o'the woods these days, you could easily substitute a can of chopped tomatoes, drained.

The flavors were simple, as there is no seasoning- none needed, IMO. The grits/polenta are rich from the cheese and broth, and the shrimp soak up the juice from the simmering vegetables. No seasoning lets their natural sweetness and acidity come through.

I served this with Mediterranean Burgers from Summer 2002 Eating Well. I made these earlier in the summer and froze some for emergencies. This week is all about cleaning out the freezer to make room and to save cooking energy in advance of the big day Thursday. The burgers- with the feta & sun-dried tomato flavors really coming through- were a terrific complement to the shrimp and polenta. It was a Happy Meal :)

A definite repeater!

[kima]

Thankyou for another eloquent and inspiring review Miss Julie!:)
I look forward to hearing all about your Thanksgiving meal too!
Have I confessed that I have never made polenta...That seems like more of a feat that whipping up a carot cake IMHO!;)

[KValley]

Originally posted by kima
Thankyou for another eloquent and inspiring review Miss Julie!:)
I look forward to hearing all about your Thanksgiving meal too!
Have I confessed that I have never made polenta...That seems like more of a feat that whipping up a carot cake IMHO!;)

Oh not even CLOSE to carrot cake- I SWEATED over that baby :) This one I managed to do while simultaneously attempting to put together the bread dough and the cranberry-apricot sauce...

And, I can report one Thanksgiving semi-disaster already. Made the dough for the Buttermilk Oat Rolls and IT JUST DIDN'T RISE :eek: My yeast said good through next June, but what can you do? I took the dough through a second non-rise, then just stuck it in the oven and made Rustic Buttermilk Oat Blob. Tasted great torn open hot and steaming with a smear of butter, but hardly Thanksgiving table presentable. Tomorrow we go back to a tried and true recipe with a fresh packet of yeast- Cornmeal Cloverleaf Rolls from CL November 99. I've made these a few times before with a make-ahead method and they've never done me wrong.

Now if that turkey manages to thaw by Thursday a.m., I might just pull this off.

Gosh, I miss talking to you!!! Who else suffers my chatter with such grace and good cheer!! :)

[wallycat]

I love reading your posts Julie :D
They are true prose sometimes and quite lovely to read.
Not to mention, you sure can convince someone to make a recipe :D :D ;)

Sorry to hear about the oat blobs :eek:

[kwormann]

Originally posted by wallycat
I love reading your posts Julie :D
They are true prose sometimes and quite lovely to read.
Not to mention, you sure can convince someone to make a recipe :D :D ;)



I must concur!:D:D:D

[KValley]

<<<<<<<<<<<<<<Maureen, Anna & Kim>>>>>>>>>>>>>>>


Thank you :o :) :)

[KathrynY]

Julie - sorry to hear about the Buttermilk Oat Blob :(, but glad to hear that you like the Cornmeal Cloverleaf Rolls because they're on my agenda for today! I've made cloverleaf rolls before, but never that recipe. Keeping my fingers crossed for both of us! ;)

Oh - what is your make-ahead method? I was just going to bake and freeze, then thaw & reheat on Thursday.

[KValley]

Originally posted by KathrynY
Oh - what is your make-ahead method? I was just going to bake and freeze, then thaw & reheat on Thursday.

Kathryn- it's actually a CL technique... Make the dough and let it rise once. Shape the dough into 54 balls (just following the recipe..), then freeze in a ziploc. About three hours before dinner on Thursday, remove from freezer, put three balls into each muffin cup coated with cooking spray, let thaw and rise for 2 1/2 hrs. Bake while the turkey is resting.

Of course, baking, freezing, thawing and reheating would be just as, if not more, simple! ;)

[KathrynY]

Thanks Julie! :)

[Terrytx]

Originally posted by KValley


Made the dough for the Buttermilk Oat Rolls and IT JUST DIDN'T RISE :eek: :)

I did these a few days ago and they turned out beautiful.:) Sorry yours didn't work:(

[kima]

Julie- you are such a good writer that even your description of a failure-"Buttermilk Oat Blobs" is poetic! There is nothing worse (in the kitchen that is) to have dough not rise! That has happened to me before, and the yeast was fresh etc. Drives me crazy!
I admire your pluck and fortitiude to try again- you are made of the right stuff girl! I have no doubt you can walk a marathon!:) :) :)
Miss you too!:(

[Ralph]

This was dinner tonight - no side dish necessary. ABSOLUTELY DELICIOUS!!!!!

I totally agree with Julie: easy, pretty, no seasoning necessary! I'd make this again in a heartbeat.