SHRIMP AND SCALLOPS WITH CHEESY GRITS

I love shrimp and grits.  Really.  Never heard of it till we moved to New Bern.  Okay, so I've led a sheltered life.   But I've been redeemed, and now I can't get enough of this Southern specialty.  When we went to Boston at the Bend recently, it was what I ordered, and what disappointed me.  So I dug up a recipe from Southern Living's May 2009 magazine and tweaked it to make it my own.  Southern Living printed three recipes for shrimp and grits from three different restaurants.  I chose the one from Hominy Grill and added scallops, tomatoes and white wine.  The article included a recipe  for Creamy Cheddar Cheese Grits, inspired by Emeril Lagasse.  Instead of milk, I used chicken broth.  I used Monterey Jack cheese with jalapenos for some of the cheddar.  Finally, I got my shrimp and grits, and loved every delicious morsel.  This recipe has wonderful complex flavors.  The grits are super creamy and the shrimp and scallops are in a flavorful sauce.  I had grits left over, so I spooned them into a small baking dish and let them set up in the fridge.  Once they gelled, I cut them into portion-size servings and froze them for future use.  When I want grits, I just take out a package, thaw slightly, and fry it up in a pan.  Southern shrimp and grits.....it doesn't get much better than this.

Shrimp and Scallops with Cheesy Grits
Adapted from Southern Living Magazine, May 2009
Rating:  9.5 out of 10
PRINTABLE PAGE


Cheesy Creamy Grits 
4 tsp. Smart Balance buttery spread or butter, divided use
3 cups low-sodium chicken broth
1/4 tsp. Louisiana hot sauce
1 small garlic clove, grated
1/2 cup stone-ground polenta (grits)
3-1/2 - 4 oz. cheese (I used 2.5 oz. Monterey Jack with jalapenos + 1 oz. aged white cheddar)
2 Tbsp. heavy cream (optional -- I decided not to add it, because it was creamy without it) 

In a small heavy saucepan, heat 2 tsp. Smart Balance, broth, hot sauce and garlic to a boil over medium-high heat.  Gradually whisk in grits and bring back to boil.  Reduce heat to medium-low; simmer 1-1/2 hours, stirring as needed, or till thickened and creamy.  (Mine took almost 2 hours.)  Stir in remaining 2 tsp. Smart Balance, cheese and cream (if using).  Cover and keep hot till serving time.

Shrimp and Scallops in Tomato-Mushroom Wine Sauce
1 lb. shrimp, peeled, deveined (Of course, I used Carolina shrimp, fresh, but frozen will do)
1/2 lb. bay scallops
1-1/2 Tbsp. flour
2-1/2 thick bacon slices, chopped (I used Applewood smoked uncured)
4 oz. mushrooms, sliced
1 tomato, diced (or about 3/4 cup canned diced tomatoes)
1 garlic clove, minced
3 Tbsp. drinking-quality white wine
Big pinch of sea salt
2-1/2 Tbsp. lemon juice
1/4 cup sliced green onions
1 tsp. Louisiana hot sauce (or your favorite hot sauce)


Toss shrimp and scallops in flour; set aside.  In medium saute pan over medium heat, cook bacon till crisp; drain on paper towels, reserving bacon grease for pan.  Saute mushrooms in same pan in bacon drippings.  When mushrooms are starting to brown, add tomatoes.  Bring to boil, add shrimp & scallops; saute 3 minutes, or till shrimp turn pink.  Add garlic, saute 1 minute.  Stir in wine, salt, lemon juice, green onions and hot sauce.  Serve immediately over grits.  Sprinkle the reserved bacon over the shrimp and grits.  Yield:  4 servings