Shrimp with Vegetables and Grits
Maybe a bit heavy on vegetables, but my shrimp and grits offering satisfies and tastes delicious.
As is proper for such fare, cooking starts with a roux. A spoonful of flour and about two tablespoons of butter in the pan. Cook until golden. Then add olive oil and the cut-up onion. Follow with chopped mushrooms a few minutes later. Cook another few minutes until mushrooms release their moisture. Add the chopped peppers, celery, an a can of no salt added diced tomatoes. Cook another five minutes, then add the shrimp and cook until no longer transparent. Add a spoonful of Tony Chachere’s No Salt Creole Seasoning, or more to taste, brings the flavor up. Serve over, or next to, the prepared grits.
For the grits bring four cups of water to boil. Add one cup of grits and cook until grits have absorbed most of the water, about six minutes. Add four tablespoons of butter and a good amount of shredded Gruyere cheese. Why Gruyere and not cheddar? Swiss cheese is low in salt. Stir to melt the butter and cheese.
Here is the dish served with mac and cheese as a side. A slice of lime squeezed over the dish adds a nice touch of sour.
