M did his bachelor party in New Orleans. My brother and his girlfriend are presently celebrating Mardi Gras in New Orleans. I have never been to New Orleans. So unfair. But, since last night was Fat Tuesday, I figured I should be a good blogger and embrace the holiday by cooking something fitting for the day. From his bachelor party, M brought me home a cookbook (he knows me too well) Taste of Treme: Creole, Cajun, and Soul Food from New Orleans’ Famous Neighborhood of Jazz. [Affiliate link] No better time to try out one of those recipes, right?
I let M pick and he selected a recipe called “Woodrow’s Shrimp.” The recipe is essentially a scampi and is intended to be sopped up with a nice crusty French bread. Guess what the grocery store was out of? Yup. French bread. Le sigh. But it gave me a chance to get a little creative and the resulting dish was a play on shrimp and grits. (Actually, since it was served on grits, and it was shrimp, I guess I made shrimp and grits.) Anyway, it’s jam packed with veggies, hence the “Not So Fat Tuesday” name.
Start with peeled, de-veined shrimp. I used 51/60 since they were on sale, but larger shrimp would actually be even better in this recipe. Halve half a pint of cherry tomatoes, and dice a green pepper. Green peppers were also on sale, so that’s what I bought. Red, yellow, or orange peppers would work fantastic as well. Crush 4-5 cloves of garlic. Add all of that into a large skillet with olive oil. Season with some rosemary (I used fresh since I had it), oregano, salt and pepper. Toss in a bay leaf.
Cook on medium-low until the shrimp are pink.
Pour about 1/2 cup of wine into the pan. We’re cooking with cheap stuff, pour yourself a glass from the good bottles.
Once the liquid has reduced to half, add in a few handfuls of spinach. Turn off the heat and stir until the spinach has wilted.
Serve over grits.
- 1 pound shrimp, peeled and deveined
- 1/2 pint cherry tomatoes, halved
- 1 green pepper, diced
- 4 large cloves garlic, crushed
- 1 Tbsp olive oil
- 1 teaspoon rosemary, chopped
- 1 teaspoon oregano
- 1 bay leaf
- Salt and pepper
- 1/2 cup wine
- 6 oz baby spinach
- Grits, for serving
- To a large skillet pan add the first nine ingredients.
- Cook on medium-low until the shrimp are pink.
- Pour wine into the pan and let reduce.
- Once the liquid has reduced to half, add in spinach. Turn off the heat and stir until the spinach has wilted.
- Serve over grits.