Fried Coconut Shrimp with Coconut Curry Grits

Monumental.

This is a monumental week for me.  I'm trying new things and trying to be strong about it.

At my age, I'm almost embarrassed to admit that I've tried shrimp probably a total of two times in my whole life.  

Let me preface this by saying that while I am not Jewish or kosher, I have lived the majority of my life subscribing to a 75%-of-the-time kosher-style diet.  I eat meat and dairy together and do eat fresh game and fresh caught fish.  But, I've always strived to eat as much kosher-prepared meat as possible.  And, I've steered clear of pork, rabbit, shellfish and other non-kosher choices.  I buy meat and hot dogs that are prepared according to kosher guidelines.  It's not a religious thing for me, but more of a preference in the way I have my meat butchered,  I felt that it was hygienic and humane and so I started buying food that way.

That being said, I've been trying to branch out and try new foods lately, so I've been breaking away from the rules I set for myself for the sake of this culinary adventure.

I've been experimenting with lobster this year, but I decided to try something that made me very nervous... shrimp.  I've tried shrimp.  I've never liked shrimp.  I didn't like texture. 

So, I tried to fry them to eliminate that texture problem.  Lo and behold, my trick worked!  I can get the seafood taste of shrimp without the awkward texture in my mouth!

Since I'm a big fan of sweet and spicy combos, I thought I'd try a shrimp recipe I had seen on menus before, and combine it with the flavor combo of coconut and curry I love so much.  Coconut shrimp is pretty commonly found in restaurants so I wanted to try it.  Mixing it with the sweet and spicy flavor of grits was a great choice and helped to balance out the sweetness of the coconut on the shrimp.    Plus, the color is so appetizing!

Shrimp and grits is slowly becoming a staple in my menu planning!

Fried Coconut Shrimp

1 lb. shrimp, peeled and cleaned

1 1/2 cups buttermilk

2 eggs

1 cup flaked coconut

1/2 cup flour

2 tsp cayenne pepper

2 cups vegetable or coconut oil, for frying

Heat the vegetable oil in a pot over medium high heat. Use a thermometer to achieve a reading of approximately 350F.

Clean shrimp by peeling the shells off, de-veining them and rinsing them under cold water.

Whisk the eggs and buttermilk together in a shallow bowl. Pour flour and flaked coconut into another shallow bowl.  Press the shrimp into the coconut to get the most coverage.

Dip the cleaned shrimp into the egg mixture, then toss into flour. Coat evenly.

Drop into frying oil and cook for 3-5 minutes, or until golden brown.

Coconut Curry Grits

2 1/2 cups milk
1/2 cups grits
2 T butter
1 1/2 cups cream of coconut

1 tbsp curry powder
1/4 tsp ground ginger
1/4 tsp garlic powder
1 tsp sugar

Salt & Pepper to taste

Sliced green onions for garnish

Bring milk to a boil over medium heat.

Slowly add grits and cook for 15-20 minutes, stirring occasionally.

Add cheese and stir until completely melted into the mixture.

Add the rest of ingredients.

Top with Fried Coconut Shrimp and sliced green onions.

Fried Buffalo Shrimp with Bleu Cheese Grits

Monumental.

This is a monumental week for me.  I'm trying new things and trying to be strong about it.

At my age, I'm almost embarrassed to admit that I've tried shrimp probably a total of two times in my whole life.  

Let me preface this by saying that while I am not Jewish or kosher, I have lived the majority of my life subscribing to a 75%-of-the-time kosher-style diet.  I eat meat and dairy together and do eat fresh game and fresh caught fish.  But, I've always strived to eat as much kosher-prepared meat as possible.  And, I've steered clear of pork, rabbit, shellfish and other non-kosher choices.  I buy meat and hot dogs that are prepared according to kosher guidelines.  It's not a religious thing for me, but more of a preference in the way I have my meat butchered,  I felt that it was hygienic and humane and so I started buying food that way.

That being said, I've been trying to branch out and try new foods lately, so I've been breaking away from the rules I set for myself for the sake of this culinary adventure.

I've been experimenting with lobster this year, but I decided to try something that made me very nervous... shrimp.  I've tried shrimp.  I've never liked shrimp.  I didn't like texture. 

So, I tried to fry them to eliminate that texture problem.  Lo and behold, my trick worked!  I can get the seafood taste of shrimp without the awkward texture in my mouth!  And, when you combine shrimp and grits with my all-time favorite flavor combo -- chicken wing sauce and bleu cheese dressing -- I'm even more intrigued.

I overloaded this with my favorite flavors in the off-chance that I didn't like shrimp and grits as they occur naturally.   

Such an unusual, but delicious combination of two dishes that I'm really into right now.  I would definitely make this for guests as an easy dinner in either summer or winter!

Fried Buffalo Shrimp

1 lb. shrimp, peeled and cleaned

1 1/2 cups buttermilk

2 eggs

1 1/2 cups flour

2 tsp cayenne pepper

2 cups vegetable oil, for frying

1/2 cup chicken wing sauce

Heat the vegetable oil in a pot over medium high heat. Use a thermometer to achieve a reading of approximately 350F.

Clean shrimp by peeling the shells off, de-veining them and rinsing them under cold water.

Whisk the eggs and buttermilk together in a shallow bowl. Pour flour and cayenne pepper into another shallow bowl.

Dip the cleaned shrimp into the egg mixture, then toss into flour. Coat evenly.

Drop into frying oil and cook for 3-5 minutes, or until golden brown.

Combine shrimp and wing sauce in a bowl.  Toss to combine.

Blue Cheese Grits

2 1/2 cups milk
1/2 cups grits
2 T butter
1/2 grated white cheddar cheese

1/2 cup blue cheese dressing
1 tbsp yellow mustard

2 tsp tabasco sauce

Salt & Pepper to taste

Bring milk to a boil over medium heat. Add butter.

Slowly add grits and cook for 15-20 minutes, stirring occasionally.

Add cheese and stir until completely melted into the mixture.

Add the rest of ingredients.  Stir and cook until everything is warmed through.  Remove from heat.

Top with Fried Buffalo Shrimp, bleu cheese crumbles and diced green onions.

Fried Cajun Shrimp with Cheddar Andouille Grits

Monumental.

This is a monumental day for me.  I'm trying new things and trying to be strong about it.

At my age, I'm almost embarrassed to admit that I've tried shrimp probably a total of two times in my whole life.  And andouille sausage???  That's a whopping ZERO times.

Let me preface this by saying that while I am not Jewish or kosher, I have lived the majority of my life subscribing to a 75%-of-the-time kosher-style diet.  I eat meat and dairy together and do eat fresh game and fresh caught fish.  But, I've always strived to eat as much kosher-prepared meat as possible.  And, I've steered clear of pork, rabbit, shellfish and other non-kosher choices.  I buy meat and hot dogs that are prepared according to kosher guidelines.  It's not a religious thing for me, but more of a preference in the way I have my meat butchered,  I felt that it was hygienic and humane and so I started buying food that way.

That being said, I've been trying to branch out and try new foods lately, so I've been breaking away from the rules I set for myself for the sake of this culinary adventure.

I've been experimenting with lobster this year, but I decided to try something that made me very nervous... shrimp.  I've tried shrimp.  I've never liked shrimp.  I didn't like texture.

So, I tried to fry them to eliminate that texture problem.  Lo and behold, my trick worked!  I can get the seafood taste of shrimp without the awkward texture in my mouth!  Plus, it's seasoned with yummy Cajun seasoning, which makes it even better!

I got the inspiration for the grits from a dish I tried at a barbecue joint a couple weeks ago.  Since I'm still pretty anti-pig, I decided to go for Andouille-flavored chicken sausage.  I can't verify as to the authenticity of the andouille since I've never had the real stuff, but I know I really enjoyed the spice and flavor.

And, the combo of the shrimp and grits??

SOOOOOO GOOD!

I'm definitely glad I starting trying some new things this summer so I could finally try shrimp and grits.  Now, I'm looking for new flavor combinations for this dish!

Fried Cajun Shrimp

 

1 lb. shrimp, peeled and cleaned

1 1/2 cups buttermilk

2 eggs

1 1/2 cups flour

2 tbsp Cajun seasoning

2 cups vegetable oil, for frying

 

 

Heat the vegetable oil in a pot over medium high heat.  Use a thermometer to achieve a reading of approximately 350F. 

 

Clean shrimp by peeling the shells off,  de-veining them and rinsing them under cold water. 

 

Whisk the eggs and buttermilk together in a shallow bowl.  Pour flour into another shallow bowl.

 

Dip the cleaned shrimp into the egg mixture, then toss into flour.  Coat evenly.

 

Drop into frying oil and cook for 3-5 minutes, or until golden brown.

 

 

Cheddar Andouille Grits:

2 1/2 cups milk
1/2 cups grits
2 T butter
1 cup diced andouille chicken sausage
1 cup grated cheddar cheese
1 tbsp yellow mustard

2 tsp tabasco sauce

Salt & Pepper to taste

Bring milk to a boil over medium heat. Add butter.

 

Slowly add grits and cook for 15-20 minutes, stirring occasionally. 

 

Add cheese and stir until completely melted into the mixture. 

 

Add the rest of ingredients.

Mango Habanero Chili

Yesterday, I made Chicken Marsala Stew,  Even though it's summertime, and the weather is super hot. 

The heart wants what the heart wants.

Even though these recipes make me think wintertime-cozy-in-the-house-on-a-bitter-night kind of atmosphere, I never do things in the traditional way.  Therefore, I picked the start of summer to start craving stews and chilis.  

In my garden, I've got habaneros growing.  They won't be ready for another month or so, but that doesn't mean I'm not craving them already.  So, I had to go out and buy a few peppers to get me through until my homegrowns are ready!

I love the combination of mango and habanero, and making a chili with these two flavors is absolutely amazing.  Plus, I love the idea of throwing everything in a crock pot and letting it go for a few hours while I do absolutely nothing out in the sun all day!

However...

If you're going to eat this in the summertime like me, get your A/C cranked now because even if you love being out in the sun, you're going to want to enjoy this spicy meal in a cool place!

 

Mango Habanero Chili

 

2 cups Mango Habanero Sauce

3 lb. chicken breasts

1 15.5oz. can pinto beans, rinsed and drained
1 15.5oz. can black beans, rinsed and drained

5 cups mango chunks
2 white onions, sliced

2 tbsp minced garlic
1-2 habanero peppers, seeded and minced
1 12-ounce bottle of beer (your choice)

2 chicken buillion cubes
1 teaspoon ground cumin

Salt & Pepper to taste

Combine all ingredients in a crock pot and cook on low setting for 6-8 hours.

Occasionally, stir chili and use a fork to shred the chicken in the chili.

Garnish with tortilla chips, sour cream and green onions as desired.

Chicken Marsala Stuffed Mushrooms

I've been really into Marsala lately.

I bought a couple bottles of good marsala wine the other day, and I've been using it at record speed in my cooking.  Pasta, pizza, stews, sauces... and now as the key ingredient in a delicious appetizer.

With summer here, I have found myself doing a lot of entertaining at my house for family and friends.  We have been hanging out outside, sitting by the fire pit, grilling tons of food and snacking on lots of easy to assemble appetizers.  Everything about our summer is centered around ease and comfort.

This stuffed mushroom recipe is a little bit more work-intensive than your average tray-full of charcouterie,  But, it's so worth it when you see people platefuls of these little babies because they love them so much.

The taste is so reminiscent of a good plate of Chicken Marsala with the mushroom and wine flavors.  A little crunch from breadcrumbs and a little tang from the cheese, and you've got the recipe for a warm, unique and full-of-flavor appetizer!

Chicken Marsala Stuffed Mushrooms

 

2 tbsp olive oil

15-20 fresh mushrooms

2 tbsp finely diced white onion

1 tsp minced garlic

2 tbsp butter

1/2 cup Italian seasoned Panko bread crumbs

1 4oz. can chicken

2 tbsp shredded parmesan cheese

2 tbsp marsala wine

Salt & Pepper to taste

 

 

Preheat oven 400F.

 

Remove stems from mushrooms and finally dice them.  Place mushroom tops on a greased baking sheet upside down.

 

Cook mushroom stems and onion in a skillet in olive oil over medium heat for 3-5 minutes.

 

Add garlic and cook an additional minute.  Remove from heat.

 

Stir breadcrumbs, chicken, cheese, wine and seasoning into the onion mixture.  Spoon the mixture into the mushroom caps.

 

Bake 15 minutes.

Chicken Marsala Stew

Soooo hot.

I cannot keep up with Mother Nature.  She's being incredibly inconsiderate with her rapid mind-changing and her explosive temper.  Last night, I heard the loudest and longest clap of thunder I've ever heard.  Long, in the sense that it startled me when it woke me up, and then annoyed me when it didn't relent and let me go back to sleep.

Today, I planned a long day of strenuous housework, starting with some stone-laying in my backyard to make a big patio.  However, I woke up to hot, humid, raining and sunny... all at the same time.  Nothing about that kind of weather makes me want to go outside, let alone work outside.

Therefore, I'm basically sitting in the house, trying to figure out how I could get a workout in that feels like I accomplished something, plus I need to get some housework done, plus I need to make some dinner.

I love this Chicken Marsala Stew because it tastes like I spent a whole mess of time trying to put something delicious together, when really I didn't spend a whole lot of time on it at all.  I love the flavor and the way it tastes like something you could find in a restaurant.

If I ever have the motivation to get up and be productive in this weather, I know I'll have a quick, easy, yummy meal to come back inside to!

Chicken Marsala Stew

 

2 tablespoons olive oil
1 large white onion, finely diced
2 cups sliced mushrooms
2 tbsp minced garlic
1 lb. chicken breasts, chopped into 1" cubes

3 tablespoons flour

1/2 cup Marsala
1 1/2 cups reduced-sodium chicken broth
1/2 tbsp dried parsley
1 tsp dried basil
Salt & Pepper to taste

 

In a large saute pan, cook onions and mushrooms in olive oil for 3-5 minutes, or until onions are translucent.

 

Add chicken and cook for 5-7 minutes, or until fully cooked.  You may want to add a little additional olive oil to the pan before adding the chicken.

 

Sprinkle flour over the chicken.  Pour marsala and chicken broth into pan and stir in with the flour.  Bring to a boil, then reduce to simmer.  Let sauce simmer and thicken for 10-15 minutes. 

 

Season with parsley, basil, salt and pepper.

Sweet Onion Hamburger Seasoning

JUNEEEEEEE.

The official start of summer.  The longest day of the year.  My dad's birthday.  Flag day.  Father's Day.  All of these are some pretty cool events that take place in the month of June.

Around here, June kind of comes in like a whisper, barely noticeable after you've already "unofficially" kicked off summer back on Memorial Day Weekend.  I find it hard to really find an event in the month of June that makes me think of one particular food.  It's probably going to involve grilling and some type of protein not of the vegetarian/vegan persuasion.  My go-to is steak or hamburgers.  I love coming up with all sorts of cool recipes for steak marinades, hamburger mixes and even veggie marinades and sauces to go on the side.

My inspiration often comes from scouring the grocery aisles for pre-packaged bottles and powder packets that catch my eye.  Since we are big meat eaters, we are always looking for ways to flavor our meals and create variety at dinnertime.

This sweet onion mix is no different.  I found a hamburger seasoning mix at a local store near my home that I decided to try.  We loved it and felt like we could rival any restaurant burger recipe.  Buttttt.... if you're like me, this meal could only be made better by completely eliminating the need for pre-made mixes and making something completely authentic and from scratch.

So, you're getting my own version of sweet onion hamburger goodness.

This recipe is, admittedly, less exciting than store-bought versions from an aesthetic standpoint.  I tried to color it up a bit with some paprika and black pepper to give it a little extra oomph, but I can't compete with the in-your-face-ness of artificial colors.

Buttttt.....

when it comes to flavor, this is spot-on!  Super sweet with a little hint of smokiness from the paprika  and the trademark bite of onion, this pairs perfectly with a thick handful of juicy hamburger!  I loved the flavor and couldn't wait to share my new recipe for you to try on your own grilling adventures this summer!













Sweet Onion Hamburger Seasoning

1 tbsp brown sugar
1 tsp onion flakes
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper



Mix all ingredients together in a small bowl.  Mix seasoning with 1 pound of ground beef prior to grilling.