Pan Seared Grits with Spiced Shrimp and Bacon

3/4 c. grits
1/2 tsp. salt
3-3/4 c. boiling water

In a medium saucepan, stir the grits and salt into boiling water. Reduce the
heat and simmer, covered, for about 10 minutes, stirring occasionally.
Remove from the heat and pour into a buttered 8x8" baking dish. Let cool
until firm. Remove from the heat and cut into squares.

4 slices bacon, thinly sliced
PanSeared Grits, recipe above
1/4 tsp. salt
1/2 tsp. black pepper
2 tsp. ground cumin
1 tsp. paprika
1 tsp. cayenne
10-12 oz. shrimp, in shell, washed
2 tbsp. olive oil
2 red jalapeno chiles, stemmed, seeded and julienned
2 green japapeno chiles, stemmed, seeded and julienned
1 bunch green onions, trimmed and thinly sliced on diagonal
4 garlic cloves, thinly sliced
Juice of 2 limes

Fry the bacon (or cook in microwave like I do) in a large, heavy skillet
over medium heat. With slotted spoon, remove the bacon and drain on paper
towels, reserving the fat in the pan.

In the same skillet, sear the quartered grits over high heat until golden on
both sides. With a spatula, transfer to a platter.

Combine the salt, pepper, cumin, paprika and cayenne in a bowl. Add the
shrimp and toss to coat.

Wipe the skillet clean and heat the olive oil over high heat. Saute the
shrimp 1-2 minutes. Toss in the jalapenos, green onions, and garlic and
reserved bacon and cook 1 minute longer. Remove from the heat and stir in
the lime juice. Scatter over the grits and serve.

Seafood Enchiladas      Ingredients: 2 medium onions, coarsely chopped 1 1/2 TBS butter 1 lb crab meat (or imitation crab ) 1 lb Monterey Jack cheese 2 c half & half cream 1 c sour cream 1/2 c melted butter 1 1/2 tsp dried parsley 1 tsp garlic salt Flour tortillas Method: Saute onion in butter until onions are transparent. Remove from heat. Add crab meat. Stir in 1 cup of shredded cheese. Roll in tortillas. Place in baking dish (9x13 pan). In a saucepan, combine half & half cream, sour cream, melted butter, parsley and garlic salt. Stir until luke warm and blended. Pour over enchiladas in pan. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes.

 

Shrimp Ceviche

2 pounds uncooked shrimp, peeled

2 onions, chopped

4 green chile peppers, chopped

2 cups lime juice

2 tablespoons black pepper

1/8 cup white vinegar

Mix together in a glass bowl. Refrigerate for 24 hours.

Tex Mex Salmon

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
4 teaspoons sugar
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 cups tomato puree
1 1/2 teaspoons lemon juice
1 1/2 teaspoons water
1 tablespoon cornstarch
2 fresh jalapeno chiles, seeded and finely chopped
2 tablespoons capers, drained
4 6 ounce salmon steaks
1/3 cup thinly sliced pimento stuffed green olives
3 tablespoons finely chopped fresh cilantro

Heat the oil in a wide frying pan over medium heat. Add the onion and garlic and cook, stirring often, until the onion is soft. Stir in the sugar, salt, cinnamon, cloves and puree. Cook over high heat until a thick sauce forms. Blend the lemon juice, water and cornstarch together and stir into the tomato mixture. Cook until the mixture boils. Nestle the salmon steaks into the sauce, cover and cook over medium high heat for about 4 minutes. Then turn the salmon steaks, cover and cook another 4 to 5 minutes, or until the salmon begins to flake at the touch of a fork. Add the chiles and capers and cook another 2 to 3 minutes. To serve, place the steaks on individual plates and surround and top the fish with the sauce. 4 servings.

Salmon Quesadillas ingredients list:

2 garlic cloves, minced.
1 teaspoon of vegetable oil.
15oz canned salmon, drained, with bones and skin removed.
2 teaspoons of dried basil.
Half a teaspoon of pepper.
1 tablespoon of butter, softened.
4 flour tortillas (eight inches).
8oz shredded mozzarella cheese.
Guacamole or salsa.

Instructions for Salmon Quesadillas:

In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with half a cup of cheese. Spread half a cup salmon mixture over half of each tortilla. Fold over and cook on low for about 90 seconds on each side. Cut into wedges; serve with guacamole or salsa.

Serves four.