Shrimp and Cheesy Grits [and Feta Bacon Salad]

A few years ago, while on my honeymoon with my husband, we had the most delicious shrimp and grits at a little restaurant on the ocean.  This is not a copycat, just a similar southern favorite. Get ready to wear the stretchy pants after dinner because I promise that there will be lots of fat in this dish - delicious, delicious fatty foods. (Consume in moderation)

Ingredients:

1 Cups uncooked Grits
3 Cups Water
Salt/Pepper/Butter to taste
2 Cups Shredded Cheddar (optional)


16oz. Bacon
1/2 Vidalia Onion
1 Green Pepper
1 lb. Peeled/Deveined Shrimp


Start by chopping up a half of your vidalia onion and one green pepper. Set aside (believe me, if you don't do this now you'll end up calling for help from your husband because you didn't budget your time right... oh wait, that was me.)

Fry up a pound of bacon - I like it crispy, but cook it however you like it.

Start your grits while the bacon is frying.  Whatever brand grits you have should have instructions on it... but in case it doesn't: Boil 3C Water, Add 1C grits after it starts to boil. Cook stirring constantly for 10-15 minutes.  Add desired butter/salt/pepper (you can go all Paula Dean on these grits like we did, or just add a tiny bit of butter - your choice) ** When your grits are done, stir in 2 Cups cheddar cheese if you want cheesy grits **

Keep watching that bacon!

Once the bacon is cooked, chop it up!

In the bacon grease, cook the onion and pepper.

Once the onions/peppers are getting soft, add in your shrimp - cooking about 3-4 minutes a side for larger shrimp.

You're ready to serve: Cheese grits on bottom, a little chopped bacon next, peppers/onions, shrimp on top!

Keep reading if you would like to know how to make MY FAVORITE SALAD EVER!

Feta Bacon Salad

1 8-oz package Feta Cheese (I LOVE FETA... and would err on the side of lots)
Bacon, crumbled (However much or little you want, but do yourself a favor and use real bacon, bacon bits do NOT count)
1 package Spinach

Dressing:
1/2 Cup Olive Oil
1/4 Cup Apple Cider Vinegar
3 Tablespoons White Sugar

Mix salad ingredients and dressing ingredients separately.  You may or may not need all of the dressing.

Just mix it and enjoy! Seriously delicious!

Derek's rating: 9/10! Yay, and yum!

Copycat Bang-Bang Shrimp and Homemade Crab Rangoon

Copycat Bang-Bang Shrimp and Homemade Crab Rangoon

Bang-Bang Shrimp

I have actually never ordered Bang-Bang Shrimp from Bonefish Grille, so I cannot comment on how much it is the same/different than Bonefish.  However, I can say that we enjoyed eating it if that counts for anything.  

While looking through the different recipes, I decided that I had no intention of frying shrimp - I avoid frying anything, really. Now I could pretend it's mostly for health reasons. But who am I kidding - I just loathe the mess. I opted for store-bought breaded shrimp that I could just bake. If you have the time and desire to bread and fry your own shrimp, I wish you the best of luck.  I'm sure it would be even more delicious!

Sauce:
1/2 Cup Mayonaise (NOT Miracle Whip)
1/3 Cup Sweet Chili Sauce
1 Teaspoon Rice Vinegar

Shrimp:
However much shrimp you plan on eating: store-bought breaded. The kind you can just throw in the oven for 10-15 minutes. (Read: Lazy Me)


Mix the sauce ingredients and refrigerate them before putting the shrimp in the oven.

A lot of the recipes recommended that you toss the shrimp in the sauce.  I just served it on the side, that way you can decide how much (or how little) sauce you want.

Crab Rangoon

I'm not going to lie, this will take a little time. Especially if you have a puppy at your toes the whole time.  But they're pretty tasty - so try them if you have the time.  I also made a batch of the sweet and sour sauce from my previous post to go along with this.

1/8 Teaspoon Garlic, minced
1 8-oz Package Cream Cheese
6 oz of Crab Meat (I didn't use "lump" and regretted it)
2 Green Onions, thinly sliced
2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Soy Sauce
30 Wonton Wrappers (give or take a few)
2 Eggs, beaten

Mix all of the ingredients except the eggs (and wonton wrappers, of course) in a medium-sized mixing bowl.

Spoon a teaspoon or so into the middle of each wrapper.

Brush the egg around the edges of each wrapper, then fold to make your "crown" shape.  It shouldn't really matter what you fold it to. So, if  your favorite take-out place folds it a certain way, go ahead and copy that!

Once all of your crab rangoon are lined up on your baking sheet: with a pastry brush, brush the tops of the rangoon with the leftover egg (it will give it a nice shine and color).  The pictures don't reflect the egg-wash.  I tried it when I made wontons for the second time (but forgot to take pictures).

Bake at 425 degrees for 12-15 minutes.

Enjoy!

Derek's Rating: 7/10

Original recipes:Bang-Bang Shrimp ; Crab Rangoon