Have a great holiday season, and as always, bon appétit!
Shrimp and Grits
- 1 tablespoon Worcestershire
- 1/4 cup flour
- 1 teaspoon minced garlic (jar kind works well)
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1-pound andouille sausage, cut into slices
- 1/8 teaspoon ground cayenne pepper
- 2 cups half and half
- 3 cups water
- 1 cup old fashioned grits
- 2 teaspoons salt
- 2 pounds uncooked shrimp, peeled and deveined
- Juice of one lemon
- 5 strips of bacon
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 4 tablespoons butter
- 1 cup chicken broth
- 1 cup shredded cheese
Bring water, grits, and salt to boil in a saucepan. Once boiling, stir in half and half, reduce heat and simmer until grits have thickened (around 15-20 mins). Remove from heat, cover with lid, and set aside.
Pat shrimp dry, place in a medium bowl, season with cayenne pepper, and then toss with lemon juice.
In a large skillet, cook sausage until evenly browned. Remove and set aside. In the same skillet, cook bacon until crisp. Remove, let cool, and crumble.
Cook the peppers, onion, and garlic in the pan with the bacon drippings until tender.
While vegetables are cooking, melt butter in a saucepan over medium heat, slowing mix in flour to make a smooth paste. Reduce heat to low and cook, stirring constantly until it has browned slightly (8-10 mins). Be careful to not let it burn.
In the large skillet with the vegetables, add in the shrimp, sausage, butter/flour mixture, chicken broth, and Worcestershire sauce. Cooking and stirring until the shrimp is cooked through and the sauce has thickened. Cover and remove from heat.
Stir cheese into the grits until melted.
Serve shrimp mixture over grits in a bowl or on a plate.
Creamy Cherry Trifle
- 2 cans cherry pie filling
- 1 tablespoon butter
- 9 egg yolks
- 1/4 teaspoon salt
- 1 1/3 cups sugar
- 3 tablespoons cornstarch
- 4 1/2 cups whole milk
- 1 tablespoon vanilla extract
- 1 16 oz. fresh or frozen pound cake, cut into one-inch cubes
- Whipped cream for topping
Combine sugar, cornstarch, and salt in a large saucepan. Whisk in milk, and stir over medium-high heat until boiling. Let boil for 2 minutes while continuing to stir. Remove from heat.
Whisk egg yolks in a small bowl. Slowly whisk one cup of the hot milk mixture into the egg yolks. Return this mixture to the saucepan, and stir over medium heat until thick and bubbly. Continue to boil for 2 minutes while stirring.
Remove from heat, and stir in butter and vanilla.
Cool in sauce pan for 20 minutes, stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cool.
Assembly (for one large trifle):
Place half the cake cubes in the bottom of a trifle bowl. Next, layer one can of cherry pie filling, followed by half the custard. Repeat. Top with whipped cream and a dollop of cherry pie filling for decoration.
Note: this can be made into individual servings as seen in picture as well. Also, the custard can be used in several different recipes, such as banana pudding.
Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.