The Skinnytaste Cookbook. I checked out this beautiful cookbook from the library this week. Libraries, I recently discovered, are a cookbook lovers paradise. At my local branch I can get the latest books for zero dollars.
The cover photo grabbed my attention, so I selected it as my first recipe test. It was fabulous! The grits were creamy and shrimp perfectly spiced. The meal tasted decadent, like something you’d get at a nice restaurant. Very impressive for 300ish calories.
Recipe as I made it (some minor changes from original recipe):
- 2 cups chicken broth
- 1 1/4 cup 2% milk
- 1/4 cup water
- 1 cup quick cooking grits (not instant)
- 1/2 tsp salt
- 1/3 cup Havarti cheese
- 2 Tbsps Pecorino cheese
- 1/2 Tbsp butter
- 1 lb raw shrimp
- Old Bay seasoning
- 2 tsp olive oil
- 1 large shallot chopped finely
- 2 oz deli ham, chopped up
- 1/2 cup canned fire roasted diced tomatoes
- 2/3 cup chicken broth
- 2 scallion chopped
Grits instructions: Bring milk, water, and broth to a boil, stir in grits, cover and reduce heat to low. Every 5 minutes or so, stir the grits and add water if grits aren’t smooth. I ended up adding about a cup of additional water. Cook for about 30 minutes. Stir in butter, cheese, and salt.
Shrimp instructions: Add 1 tsp of olive oil to frying pan, heat to medium high, add shrimp and sprinkle liberally with old bay seasoning. Turn shrimp after 1-2 minutes. Cook until shrimp are pink on both sides (~4 minutes). Add shallots, ham, and 1 tsp of olive oil. Cook 2-3 minutes. Add canned tomatoes and broth. Cook until most of the liquid evaporates, 5-10 minutes.
Dish up 1 cup of grits and about 6 shrimp. Sprinkle with chopped scallions.
Makes 4 servings