April 2012 Cookin' Seniors Recipes | Taste of Home Community
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April 2012 Cookin' Seniors Recipes

Last post Apr 20, 2012 11:47 PM by cybercilla . 16 replies.

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  • Re: April 2012 Cookin' Seniors Recipes

    Joe Barnett is known for his Shrimp & Grits. He was on the Food Network's Throw Down with Bobby Flay. Naturally he won. He has won several cookoff's with this recipe.  



    • 1 1/2 pounds (26-30 count) Wild Georgia Shrimp
    • 2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning)
    • 1 tablespoon paprika
    • 1 tablespoon dried Italian seasoning
    • Freshly ground black pepper


    • 2 cups water
    • 2 chicken bouillon cubes (recommended: Knorr)
    • 2 tablespoons butter or margarine
    • 1 cup quick grits (recommended: Quaker)
    • 1 tablespoon tomato paste
    • 3/4 cup heavy whipping cream
    • 3 1/2 ounces extra-sharp Cheddar


    • 2 tablespoons butter or margarine
    • 1 tablespoon minced garlic
    • 3 tablespoons all-purpose flour
    • 1 cup chicken stock
    • 1/2 cup heavy whipping cream
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon hot sauce (recommended: Texas Pete)
    • 1 slice sugar-cured country ham


    First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.

    Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.

    Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.

    The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.

    And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.

    To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

  • Re: April 2012 Cookin' Seniors Recipes

    Grits a Ya Ya

    Grits à Ya Ya

    By Chef Jim Shirley  

    4 servings

    Smoked Gouda Cheese Grits:

    1. 1 quart chicken stock
    2. 1 cup heavy cream
    3. 2 cups Dixie Lily grits
    4. 1/4 pound butter
    5. 1/2 pound shredded smoked Gouda cheese

    The Ya Ya:

    1. 8 strips applewood-smoked bacon, diced
    2. 1 tablespoon minced garlic
    3. 1 tablespoon minced shallots
    4. 3 tablespoons butter
    5. White wine
    6. 1 pound peeled and deveined jumbo shrimp
    7. 1 portobello mushroom cap, sliced
    8. 1/4 cup diced scallions
    9. 2 cups chooped fresh spinash
    10. 2 cups heavy cream
    11. 3 cups smoked Gouda cheese grits
    12. Salt, pepper and hot sauce to taste


    First, make your grits. Run the chicken stock into a thick-bottomed saucepan  and turn on high til it boils. Mix in the grits and stir like crazy. Reduce to a simmer and allow to cook for 40 minutes, stirring occasionally. Add cream if you need more liquid. Then tumble in the butter, drizzle in the rest of the cram and stir til it's all in the family. Then shake in the shredded cheese and stir  very well til it's all nice and smooth.

    While your grits cook, bring a large saucepan to medium heat. Add bacon and cook for about  3 minutes, then add garlic and shallots. Sauté and then add butter and a splash of  white wine. When the butter is half melted, add the shrimp. When the downsides of the shrimp  become white, flip them and add mushrooms, scallions and spinach. Sauté for 2 minutes. Remove  the shrimp. Pour in heavy cream and let simmer while stirring. When reduced by one third, add salt,  pepper and hot sauce. Return shrimp to the sauce and combine. Spoon the sauce and shrimp onto  heaping mounds of cheese grits.

    Recipe compliments of The Fish House, Pensacola, Florida, Chef Jim Shirley


                       cilla / NW FL