Shrimp and Andouille Sausage with Cheesy Grits

There's so much discord in our nation, that I am at a loss of what to write about today. Do I happily write about food and ignore the monster in my room that scares me so much. Do I write about how I'm feeling and open myself up to criticism and personal attacks that seem to be so commonplace when you exercise free speech. I wonder where our manners have gone and our ability to 'agree to disagree'. Civility, decency and wisdom seem to have disappeared from our social discourse. Being unapologetically rude, mean, and ill-informed have become acceptable norms, and based on the results of our last election...celebrated. Social media has made it easy to voice our opinions but even easier to forget decorum; I can say what ever I want and not be responsible if it is taken the wrong way. Hop on the soapbox, spew venomous and personal attacks when someone has a different opinion or view and then disappears into anonymity. Free speech is our right, but I really believe speaking with dignity and respect toward others will get you heard. It's not only what you say, but how you say it. We've forgotten that I think.

What will happen to our moral fabric now that we have a leader who tweets ignorant and divisive rhetoric daily? He fills airspace with deflections, fabrications, and red herrings which are then fact checked and debunked by media outlets. But why isn't he held to account, for real? IS there no real consequence to not being truthful? Why does he still have credibility? What message does it send to our children about honesty? 
Yeah, yeah, I know that's an old fashion notion...that pesky honesty thing. But just like kindness, in my world, it still matters!  But really, what does that do to our collective humanity if the leader of the free world spreads propaganda that we know and can prove is false? I fear it will affect our humanity. Will the lies be tolerated and accepted as we become desensitized to the barrage of injustices and inconsistencies of words to actions? Will we lose our sense of right and wrong? Will we care? I do.

That being said, my fear of the new president is not partisan. I am neither a Democrat or Republican, so please spare me the politics. Obviously, his lack of political experience and knowledge of the Constitution is a legitimate reason to fear him as President. He's been called a misogynist, racist, xenophobe, etc, but those are just symptoms of the real problem with him...his lack of humanity and integrity. This is most troubling because his integrity, or lack of, is what will guide his decisions no matter what job he holds or what affiliations he aligns himself with. Integrity is consistency of character and ultimately how we measure trust in a person. I trust someone when their actions and words match and they are transparent. He is not transparent and speaks with malice to incite fear and hatred, to confuse, to intimidate, to divide, to threaten, to discredit, and to degrade Americans. He is the most un-American President to have ever hold office. He doesn't care about America or Americans and he proves it every time he speaks and pits us against each other. He doesn't want to unify America. He wants us to be fighting each other and blaming each other so we don't notice as he takes our democracy and our freedoms from us. He is dividing us and tearing at the very fabric of what makes America great...its people!  
We must hold him to account for the things he says, for the damage his words inflict and the actions he takes. We must end the partisan arguing and judge him only on the content of his character. Like it or not, he works for us and he needs to answer to us. 

I'm stepping off my soapbox now...I need comfort food.
 

Shrimp and Grits 

Serves 4 (adapted recipe from Teri Appleton Villanueva)

Prepare Grits
1 1/2 cups hot chicken stock, divided
3/4 cup milk
3/4 cup cream
1 garlic clove
1/4 t sea salt
1/4 t. black pepper
3/4 cup stone ground grits (I used yellow cornmeal)
1/4 cup sharp cheddar, grated

In a medium saucepan, over medium heat, add 1 cup chicken stock, milk, cream, garlic, salt and pepper. Slowly whisk in grits and when the grits begin to bubble, turn the heat down to low and simmer, stirring frequently. Cook for 10-15 minutes until smooth and thick. Cover and set aside. 

When shrimp and sauce is done, reheat over medium heat and add some of the remaining 1/2 cup of the hot chicken stock to thin if necessary and then stir in the cheddar cheese and heat until almost melted.

Andouille Sausage Gravy
1 Tbsp olive oil
1 small onion, minced
1 stalk celery, minced
1/2 pound Andouille sausage, finely chopped
1 garlic clove, minced
1 Tbsp all purpose flour
1 cup chicken stock
2 T tomato paste
1 pound 16/20 shrimp, peeled, deveined
~3 T parsley, chopped
1/8 t. cayenne pepper (or to taste)
Franks Red Hot Sauce (to taste)

Place oil in a large skillet and saute the onion and celery over medium heat until softened. Add sausage and cook until browned. Add garlic and saute until fragrant, about 1 minute. 
Stir in 1 T flour until incorporated with other ingredients. Whisk in chicken stock and tomato paste and when it begins to simmer, lower heat and add shrimp. Cook until shrimp are firm and pink. Season with cayenne pepper and parsley. Spoon grits into hot bowls and ladle the shrimp and andouille gravy over grits. Serve with Franks Red Hot Sauce to taste.

 Other recipes to try:

Easy Crab Cakes with Remoulade

Shrimp with Chili Garlic Cream Sauce

Blackened Shrimp Lettuce Wraps

Fiendish Fingers (Bacon Wrapped Shrimp with Diabo Sauce)

School's out and we're about five days into summer vacation and I must admit I'm so excited! I'm super happy as I think about long warm days in shorts and flip flops, salads, BBQ, fresh fruit, beaches, bike rides and swimming pools. You're probably thinking, I thought Fall was your favorite season so what's up with all the love toward summer? Fall is my favorite season for sure!  I love fall but I also love summer with its warm, kick-back days hanging out with my boys, light delicious salads, fresh fruit and cooking everything outside. My native California soul embraces the warm days ahead knowing that with every day of summer heat and bright, clear skies, the long easy days will ultimately shorten into glorious autumn and give way to my favorite holiday, Halloween. Until then, I have a handful of Halloween dishes to share that can easily be made on a hot summer day on the grill and this is one of those dishes. A delicious and elegant recipe I like to call, Fiendish Fingers! These bacon wrapped shrimp are smothered with a spicy diablo sauce that can be served over rice for a delicious main dish or with diablo sauce for dipping as an elegant appetizer.


The inspiration for this dish came from two sources, originally the idea came a pin my best friend Julie sent me thinking I might be able to Halloween-ify this dish. And as I experimented with the idea of shrimp, I was inspired by the dinner scene in the movie Beetlejuice, when the shrimp cocktail comes to life and grabs the dinner guests' faces. These bacon wrapped shrimp won't grab your face but they will grab your taste buds. Enjoy!

Fiendish Fingers (Bacon Wrapped Shrimp with Diablo Sauce)

Serves 2

10 Large Shrimp, peeled and de-veined
5 slices of thin bacon, cut in half lengthwise
1 T cilantro leaves, chopped (garnish)

Diablo Sauce

1 cup onions, chopped
3 cloves garlic, minced
1 T canola oil
1 small can V8 Spicy Vegetable Juice
1 t chili powder
1 T garlic chili sauce
salt and pepper (to taste)

Add onions and garlic to canola oil and saute until translucent about 6 minutes. Add additional ingredients and simmer for about 20 minutes until thickened. Set aside to cool slightly. Add to a food processor and blend until smooth.


Preheat oven to 400 degrees.

Peel shrimp leaving only the feathers of the tail in place, removing the flattened tail shell. Pierce shrimp with small skewer at the head end through the tail to ensure the shrimp doesn't curl up when cooking. Dry shrimp with paper towels and then wrap shrimp tightly with thin sliced bacon using the toothpick to anchor the bacon at one end. Place on a parchment lined cookie sheet. 

Cook 25-30 minutes, turning shrimp over once half way through. Remove from oven and baste shrimp with Diablo sauce and serve with additional sauce for dipping. 
Depending on your preference, Keep the toothpicks in as an easy handle for an appetizer course. Albeit, you will eat the shrimp in reverse. To eat, hold toothpick and gently pull off the tail feathers and eat. Or if you prefer, place a fork against the head of the shrimp, tug and rotate the toothpick until the shrimp slides free. Place shrimp on platter with rice and serve as a main course.

Other Halloween inspired food click here.