A Southern Staple...Sweet Freedom; Living Allergen Free

Grits, a southern staple.  Severed at breakfast, lunch and dinner, three-quarters of the grits sold in the United States are from a belt of coastal states stretching from Louisiana to the Carolinas, known as the "Grits Belt.". Here in the northeast, reactions to this interesting side dish are mixed.  If you're not familiar, grits is coarsely ground corn that is usually cooked with milk and butter. 

I've always been a fan of this somewhat bland side dish, so recently began experimenting with ways to make tasty dairy free versions.   Grits made with just water miss the mark by a mile.  If you're going to try grits, it's worth it to add the extra calories  by using dairy free "milks" and "creams".  Almond Breeze makes an almond milk, coconut milk blend that I like to use in recipes that call for whole milk.  For recipes calling for heavy creme, my go to is Mimic Creme.  It is a blend of almond and cashew creme that's both gluten and dairy free.  I use the soy free version of Earth Balance for a butter substitute in all recipes.  It has a great flavor and replaces butter one for one. 

Although I love plain grits my preference is for a slightly spicier version.  My all time favorite grit dish is Shrimp and Grits!  I love both the traditional southern recipe and a "cream cheese" version that adds a unique flavor.  The southern version adds onion and bacon along with the ubiquitous hot sauce. 

If you've tried grits and decided they weren't for you, give them one more shot and try one or both of these recipes for Shrimp and Grits.  I promise you won't be sorry!

Cream Cheese Shrimp & Grits!

Serves 6

2 cups Mimic Creme

2 cups Almond Breeze almond/coconut blend

1 cup stone-ground grits (I use Bob's Red Mill)

1/3 cup cashew cream cheese

kosher salt and freshly ground black pepper to taste

In a medium saucepan, bring cream and milk to a simmer over moderately low heat.  Whisk in grits and cook, stirring often, for 25 minutes.  Stir in cheese and season with salt and pepper.

Toss shrimp in olive oil and hot sauce to taste (can be omitted) and bake shrimp in 450 degree oven for 10 to 12 minutes.

Traditional Shrimp and Grits

Ingredients

1 tablespoon butter replacement

1 tablespoon olive oil

1 large onion, finely diced

2 cloves garlic, finely chopped

2 cups milk replacement

3 cups water

1 cup grits

1 1/2 cups cheddar cheese replacement finely grated

8 ounces turkey bacon, chopped

20 medium to large shrimp, peeled and deveined

1/4 cup scallion, chopped

Salt and pepper

Procedures

Add the butter replacement and olive oil to a saucepan set over medium heat. When the butter has melted, add the onion and cook until soft. Add the garlic and cook for another minute. Turn the heat to high and pour in the milk replacement and water. Bring to a boil and slowly whisk in the grits. Turn the heat to medium-low and cook, stirring occasionally, for 15 to 20 minutes. When done, dump in the cheese replacement and stir until it is melted. Season with salt and pepper and set aside.

Add the bacon to a large skillet set over medium-high heat. Cook until golden browned and crisp. Remove and drain on paper towels. Pour out all but 3 tablespoons of the oil.

Set the skillet back over medium-high heat and when nearly smoking, add the shrimp. Cook until pink, about 1 1/2 minutes per side.

Scoop some of the cheese grits into a bowl and top with the shrimp, chopped bacon, and scallions. Season to taste with salt and pepper 

Ricotta Mousse With Giant Shrimp - Tuscan Corner

Jane has another installment for the Tuscan Corner! 

Enjoy!

Please note:  Jane lives in Ohio and she doesn't get to shop at Cascio's except when she is in town, so keep that in mind as you read her musings about heading to the grocery store.

By Sunday with our Thanksgiving travels complete, black Friday insanity behind us, and blog space to fill, it was time to go back out into the shopping world....grocery shopping that is. I salivated over several Tuscan recipes, made a list and checked it twice! It’s hard to think about food when you’ve over-indulged all weekend, but the refrigerator was bare and I could no longer fake it without at least the essentials.

Typically I am less than enthusiastic about a trip to the grocery store. My husband had offered to take on this task for me, but I wasn’t going to produce a blog piece or any Tuscan magic with a pound of bologna, American cheese and a case of Coke so I’d still have to venture out there. I’m not being cruel at his expense because this is my “thing” and I’m a control freak. It can be intimidating for anyone to be sent off with my list of expectations. Ladies, you know this scenario...

First my list would not be clear so there would be a few phone calls to clarify. By the third call he’d hear the frustration in my tone and he would then quit calling out of fear. (That was in the old days, he now just leaves his phone in the car). He would return home to my heavy sighs and mumbling criticisms and a small “discussion” would take place. He’d retreat to the man cave and I’d still have to make the trip when a key ingredient failed to make it home. But I digress....besides grocery shopping with a buddy is less daunting and much easier than carrying all those bags into the house on your own. He’s always a good sport until he sees the total at the register. This is where I dutifully remind him of all the “fuel perks” we’ve earned and the color returns to his face.

I needed a distraction tactic when purchasing Parmigiano-Reggiano. He’d never enjoy it as much if he realized the cost per bite. (Side note here:  Cascio's sells this wonderful cheese way way way cheaper than anywhere I have ever seen it!)   So I sent him off in search of two pounds of butter. He returned empty handed. “Did you want salted or unsalted butter?” he asked sheepishly. “Surprise me” came to mind. But I went with the politically correct answer, “how about one of each?” as I hurried off to purchase what he’d consider ridiculously over-priced shrimp, a key ingredient in today’s recipe.

Ricotta Mousse with Giant Shrimp

2 medium zucchini, chopped coarsely

1 shallot, chopped coarsely

3 T extra virgin olive oil

1.5 C of ricotta (about 10.5 oz)

3 egg whites

Salt and freshly ground pepper

15 small cherry tomatoes

9 large red shrimp or scampi

1 sliced tomato (for garnish)

Preheat the oven to 350 degrees.

Saute the zucchini and shallot in 2 T of olive oil for about 10 minutes, until they begin to soften and brown. Remove from heat. Beat the ricotta and egg whites together in a food processor for about five minutes. Remove to a bowl and add salt and pepper. Mix in the sauteed zucchini. Butter a round baking dish that will allow the mixture to rise (it will immediately fall again, so not to worry) and pour in the ricotta mixture. (I used a quiche dish). Bake for about 30-45 minutes depending on your oven*, or until the top begins to golden and the mixture is firm.

Quarter the cherry tomatoes and cook them quickly in the remaining olive oil. Squash them gently with a fork, and allow them to sit.

Peel the shell of each shrimp, leaving the tail. Steam for about 3-4 minutes until they are just cooked. Place the baked mousse in its baking dish on a serving platter. Top with the cooked tomato sauce and surround with shrimp. Serve warm

*A few notes: I had to bake the mousse for a good 45 minutes in my oven and finished with the last five minutes under the broiler to brown and bubble the top. It never really rose and fell like a souffle as the recipe indicated it would. I followed directions to the tee so I’m not sure if my oven was the culprit. But it still turned out well.

If you prefer a firmer, more quiche like texture I’d suggest that you add one or two more egg whites. This was a simple dish, with a mild taste. The tomato sauce topper made a lovely, more acidic contrast. You may also substitute spinach or any vegetable of your choice for the zucchini. I combined this with a butternut squash soup and small salad as a light dinner but it would also make a terrific brunch item.

 Another little side note here:  Jane included this picture of her dog licking it's lips.  Evidentally Nellie (that's the dogs name) loves shrimp!