April Fools' Day, sometimes called All Fools' Day, is one of the most light-hearted days of the year. Its origins are uncertain. Some see it as a celebration related to the turn of the seasons, while others believe it stems from the adoption of a new calendar.
It is worth noting that many different cultures have had days of foolishness around the start of April, give or take a couple of weeks. The Romans had a festival named Hilaria on March 25, rejoicing in the resurrection of Attis. The Hindu calendar has Holi, and the Jewish calendar has Purim. Perhaps there's something about the time of year, with its turn from winter to spring, that lends itself to lighthearted celebrations.
April Fools' Day is observed throughout the Western world. Practices include sending someone on a "fool's errand," looking for things that don't exist; playing pranks; and trying to get people to believe ridiculous things.
I'm celebrating April fools with the wonderful ladies from the Cooking Light Virtual Supper Club. I selected the theme for this months (duh . . .April Fool's).
My addition to the menu is this recipe for Spicy Shrimp with Grits.
Shrimp and grits is one of those iconic Southern dishes that stir something deep inside those who grew up with them. Originally from the oceanic South—Georgia, the Low Country coast of the Carolinas and Gulf Coast states all have their versions—this homey bowl of awesome was historically a simple fisherman’s breakfast: Grits, with some bacon and a few shrimp tossed on top.
If you’ve ever eaten it, you can understand why shrimp and grits has burst from the seaside shrimp shanties. The grits are soft, buttery, and often cheesy, with a savoury, bacon-studded sauce surrounding them, and lots and lots of shrimp. Maybe some parsley or green onions for colour and crunch.
One doesn't equate southern cooking with low-fat and low-calorie. That is the April Fool trick with this dish - this great twist on "traditional" shrimp and grits has only 500 calories!
Spicy Shrimp with Grits
3 cups 1% low-fat milk
1 cup water
1 tablespoon butter
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 cup uncooked quick-cooking grits
1/2 cup (2 ounces) grated fresh Parmesan cheese
4 thick slices applewood-smoked bacon
1 pound peeled, deveined large shrimp
1 cup thinly vertically sliced white onion
2 cups grape tomatoes, halved
1 teaspoon hot pepper sauce or chopped chipotle chile, canned in adobo sauce
1/8 teaspoon ground or crushed red pepper
1/4 cup green onion strips
Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese.
While grits cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings; crumble bacon. Add shrimp to drippings in pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add white onion to pan; sauté 1 minute. Stir in bacon, tomatoes, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper; sauté 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.
I love me some shrimp and grits... And the bit of spice in this might just make up for the butter and the cheese!
Enjoy your southern grits!
Posted by: Sandi | April 01, 2015 at 01:22 PM
Thanks for the grits Sandi - what a difference. ;-)
Posted by: JDeQ | May 24, 2015 at 11:18 AM