Saturday, February 18, 2012

That Didn't Last Long . . .

Well, that new "eating plan" didn't last all that long.  I really did miss grains but much more than that, I missed cooking!!  And you know how I love to cook!!  So, I am just trying to watch what I eat and when the days are nice, I am walking 2-3 miles a day.  Once Spring hits, that will be the norm every day. 

So, it was a rainy night tonight which meant no cooking on the grill.  I decided to make the most delightful Pan Fried Shrimp and Grits Souffle with Corn, Chives and Peppers.  Definitely not for the weak of heart (or for those on diets) but oh my goodness so incredibly delicious and worth every calorie!!

Here is the recipe.  Enjoy!

Pan Fried Shrimp and Grits Souffle with Corn, Chives and Peppers

1 1/2 pounds (12 to 15 count) shrimp,
deveined and peeled
kosher salt and black pepper
1 t. seasoned salt
1 t. garlic powder
1 t. Old Bay Seasoning
1 T. heavy cream
1 egg, lightly beaten
1 C. flour
Vegetable oil

1 T. butter
1 t. minced garlic
1 3/4 C. heavy cream, divided
1/4 C. quick cooking grits
1/4 C. cooked ham, diced
1/3 C. corn
2 T. well-drained and chopped roasted peppers
2 T. chopped chives
2 large eggs, lightly beaten
1/8 t. ground nutmeg
1/2 C. grated Parmesan

Preheat oven to 325 degrees.  Spray four 4-ounce ramekins with PAM and set aside.  In a small saucepan over medium heat, melt 1 tablespoon butter.  Add the garlic and cook for a few seconds.  Add in 1 cup of the cream, some salt, a few grinds of pepper and bring to a boil.  Add the grits, reduce the heat to low and simmer, stirring frequently until thick, about 5-8 minutes.  Remove from heat to cool slightly.  Stir in the ham, corn, peppers, and chives.

In a large bowl, combine the remaining 3/4 cup cream, the eggs, nutmeg and Parmesan.  Season with a little salt and pepper.  Gently fold the grits mixture into the egg mixture until combined and evenly divide among the prepared ramekins.  Place the ramekins in a roasting pan, place in the oven and pour enough hot water to come halfway up the sides of the ramekins.  Bake until a toothpick or skewer comes out clean, about 25-30 minutes.  Allow to cool for 5 minutes, then run a knife around the edge of the ramekin and invert onto a serving plate.

In a large saucepan, heat enough vegetable oil to cover shrimp when frying (about a half inch).  Add seasoned salt, garlic powder, Old Bay Seasoning, heavy cream, touch of salt and a few grinds of pepper to beaten egg.  Mix well.  Place flour in zip-loc bag.  Alternately coat shrimp with flour, dip in egg mixture, and then back into flour.  Add to hot oil and cook until lightly brown on both sides.  Move to paper towel lined plate to drain.

To assemble, invert ramekin onto plate, surround with pan fried shrimp.  Garnish with chopped parsley!  Enjoy!! Pin It

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