My quick cooking grits are almost gone so I tried this with milled yellow corn from the bulk bins at Whole Foods. Surprisingly, it cooks just as fast as the quick grits. There's very little difference. Cooked with a can of chicken broth; 2 pt. broth to 1 pt. corn meal. Grated semi-hard cheese added at the end
Onion and celery sweated with butter. One Tablespoon flour added at finish to form a dry crumbly roux. Added garlic powder, cayenne pepper powder, Vindaloo curry powder cooked for a few minutes then added a second can of prepared chicken broth. Forms a thin sauce. Shelled a handful of shrimp and a few scallops, thawed while this was going on, cut the scallops and dumped the whole lot into the sauce at the end. Then cook until the shrimp turn color, just a few minutes, removed from heat and served immediately.
This dish is hot and spicy. Prepared within 15 minutes.
Onion and celery sweated with butter. One Tablespoon flour added at finish to form a dry crumbly roux. Added garlic powder, cayenne pepper powder, Vindaloo curry powder cooked for a few minutes then added a second can of prepared chicken broth. Forms a thin sauce. Shelled a handful of shrimp and a few scallops, thawed while this was going on, cut the scallops and dumped the whole lot into the sauce at the end. Then cook until the shrimp turn color, just a few minutes, removed from heat and served immediately.
This dish is hot and spicy. Prepared within 15 minutes.
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