Shellfish Archives - Page 4 of 4

Thank you to the food blog “Sauce and Sensibility” for this. Sometimes you just have to have this sort of comfort food!

Serves 6 – 8

4 cups chicken broth
1 cup regular grits or quick cooking grits
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack pepper cheese
1 bunch scallions (about 6 -8) thinly sliced
2 tbsp unsalted butter
1 large garlic clove, minced
1lb small cooked, peeled prawns, but not over cooked. Boil raw prawns briefly, it works much better.
1x 10 oz can diced tomatoes with green chilli, drained
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp Louisiana hot sauce

Bring the chicken broth and salt to a boil in a large saucepan. Stir in the grits.

If you’re using regular grits, cover, reduce the heat and simmer for about 20 mins or until done.
If using quick cooking grits, stir constantly until done, about 4-5 mins.

Stir together the cooked grits and both cheeses.

Melt the butter in a skillet over medium heat. Add the scallions and garlic and saute for 5 minutes or until tender.

Stir the onion/garlic mixture and the prawns into the grits mixture.

Stir in the tomatoes with green chilli, the black pepper and additional salt if needed.

Pour into a lightly greased 2 quart baking dish.

Bake at 350 degrees for about 30 minutes.

This is divine and exotic!

Adapted from “Asian Flavors of Jean-Georges”

INGREDIENTS:

1 lb mussels (washed and bearded) 

6 stems of Thai basil leaves (use only the leaves) 

1 clove garlic (minced) 

1 clove shallot (minced) 

3 bird’s eye chilies (finely chopped) 

1 1/2 tablespoons cooking oil

FOR THE BROTH:

3 cups coconut milk

1/2 inch galangal/ginger (lightly pounded) 

1 lemongrass stalk (trimmed, smashed, and chopped) 

3 bird’s eye chilies (smashed) 

1/2 teaspoon grated fresh lemon zest 

1 tablespoon lemon juice 

Salt to taste

METHOD:

Bring the coconut milk, galangal/ginger, lemongrass, and smashed bird’s eyes chilies to boil over high heat.

Add the lemon zest and simmer for 10 minutes. Add the lemon juice and salt to taste.

Remove from the stove, strain the broth and set aside. Discard the aromatics.

Heat up the cooking oil in a wok or deep saucepan that can later be covered.

Add the minced garlic and shallots and cook until lightly browned.

Stir-in the chopped bird’s eye chilies, then add the mussels and the broth.

Add the basil leaves, cover and cook until all mussels are open.

Add salt to taste, dish out and serve hot with steamed rice.

Tag: Shellfish

Prawn and Grits casserole

Steamed mussels with lemongrass, thai basil, chilies and coconut