Our First Recipe

It only seems appropriate, as our anniversary is coming up, that I share with you the very first recipe that Jeremiah and I ever made together.  So after a first handshake (yes, handshake), and later a first kiss, I thought it was time to see how he was in the kitchen.  If I remember correctly he passed with flying colors, in that we didn’t set my house on fire and the meal turned out delicious.  Looking back it makes sense that this recipe is from Rachael Ray’s magazine; we use her recipes pretty often.  Well, I suggest them and Jeremiah tries to remind me how difficult they usually turn out.  She is supposed to be the 30 Minute Meal Queen, yet her recipes require 20 ingredients and just as many steps.  We have developed a love/hate relationship with her.  They almost always turn out delicious, but takes much, much longer than 30 minutes…
Without further ado…
Shrimp and Cheese Grits with Okra
Every Day with Rachael Ray October 2010 (I was saving this recipe for a special occasion… he seemed worth it 🙂 )
Makes: 4 servings
Prep: 15 mins (LIES!!!!!!!)
Cook: 20 mins (LIES!!!!!!!)

1 12 ounce can evaporated milk

1 1/2 cups quick-cooking grits

1 1/2 cups grated cheddar cheese

Salt and pepper

6 slices bacon, thinly sliced crosswise

1 pound large shrimp, peeled and deveined

3/4 cup extra-virgin olive oil

3/4 ounce cut okra, thawed and patted dry

3 tablespoons flour


In a large saucepan, bring 5 cups water and the evaporated milk to a boil. Lower the heat to medium-low, stir in the grits, partially cover and simmer, stirring, until just thickened, about 15 minutes. Remove from the heat, stir in the cheese, season with salt and pepper, and cover to keep warm.

While the grits are cooking, in a large skillet, cook the bacon over medium-high heat until almost crisp, about 8 minutes. Season the shrimp with salt and pepper and stir into the pan along with the scallion whites; cook until the shrimp is opaque, about 3 minutes. Transfer the shrimp mixture to a bowl; wipe out the skillet.

In the same skillet, heat the olive oil over high heat. Season the okra with salt and pepper and toss with the flour. Fry the okra in a single layer, stirring occasionally, until golden in spots, about 3 minutes; drain on paper towels and season with salt.

Divide the grits among 4 bowls and top with the shrimp mixture and okra.




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