Let her cook: Shrimp and grits make for a tasty Friday fast

Flannery O’Connor advised, “Be as much against the times as they are against you.” liturgically. Why settle for a few state-sanctioned holidays to break up the daily drudgery when you can find more frequent and meaningful rest in the traditional Christian cycle of fasting and feasting? Is there one?

This is why in my family we try to avoid meat on Fridays. Still, since Friday is the end of the week, I want to feed my husband and kids something we look forward to. The following recipe is a bit of a blend of my Southern and Catholic culture. Just like last week’s Charleston Summer Salad, it’s a surefire hit.

Ingredients — Grits:

• 3 cups chicken stock
• Zengelatin 30g (3 cups)
• 1 tablespoon chicken flavor that is “tastier than bouillon”
• 1 cup coarsely ground grits
• 2 cups half and half
• 2 tablespoons butter
• 1 cup shredded sharp cheddar cheese (I like Kerrygold)
• Pepper (appropriate amount)

Ingredients — Shrimp:

• 4 pounds uncooked shrimp, peeled and deveined
• 3 teaspoons garlic salt
• 1 pinch of cayenne pepper, or to taste
• 1 medium lemon (juice squeezed)
• 1 medium bell pepper (chopped)
• 1 medium red bell pepper (chopped)
• 1 medium yellow bell pepper, chopped
• 1 chopped onion
• 1 tablespoon minced garlic
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup chicken soup
• 1 tablespoon Worcestershire sauce

Directions — Grits:

1. Combine 2 cups of chicken stock and “Better Than Bouillon” in a heavy saucepan over medium heat and bring to a boil.
2. On the side, bloom gelatin in remaining 1 cup stock.
3. When the stock boils, add the softened gelatin and mix well. Be careful not to leave any clumps of gelatin behind. Wait until it fully blooms. It is effective to use a whisk.
4. Whisk the grits into the boiling stock and bring back to a boil.
5. Whisk in half and half. Reduce heat to medium-low and simmer, stirring every few minutes, until grits are thickened and tender, 15 to 20 minutes.
6. Removed from heat. Set aside to keep warm.

Directions — Shrimp:

1. Season the shrimp with garlic salt and cayenne pepper. Add lemon juice, mix and set aside to marinate.
2. Sauté onions, garlic, and bell pepper in 1 tablespoon butter and a little olive oil until onions are translucent, about 8 minutes.
3. Add the marinated shrimp to the frying pan with the boiled vegetables and stir-fry. (It will not be completely cooked at this point.) Turn off the heat and let it stand.
4. Melt the butter in a small saucepan over medium heat. Add flour and mix to make a smooth roux. Reduce heat to low and cook, stirring constantly, until mixture is golden brown, 8 to 10 minutes. Be careful as the mixture is flammable.
5. Pour the roux over the contents of the skillet, shrimp and vegetables.
6. Heat a skillet over medium heat and stir in the chicken stock and Worcestershire sauce. Simmer until sauce thickens and shrimp is opaque and bright pink, about 8 minutes.
7. Just before serving, stir cheddar cheese into the grits. Stir until the cheese is melted and stringy and the grits are creamy and pale yellow.
8. Spoon the grits onto a plate and top with the shrimp mixture.

enjoy!