Waves, and Shrimp and Grits worth Making Twice

Last summer, a wise woman shared with me that grief is like standing on the shoreline; sometimes the water ripples and tickles your toes, sometimes a surprise wave hits and gets you all wet, and sometimes a surge hits you so hard that it knocks you over.  I think that life acts the same way; there are waves of emotion, but also waves of busyness, of good relationships, of daily enjoyment, and so much more.  

Last weekend was a wave of good fellowship with friends, but it also coincided with a wave of busyness this week.  And while we delight in enriched friendships and a challenging week of classes, sometimes those waves mean that our marriage receives very little attention. 

Love and Joy in Waves: Summer 2010 

My husband and I enjoyed some time investing in our own marriage this weekend.  On Friday night, we watched The King's Speech at a little community theater.  As we walked the Main Street of the little town after the movie, we enjoyed the rippling wave of the sweet, deepening friendship that will grow for the rest of our lives.  On Saturday,  in between studying and chores, we ran errands together and again enjoyed good conversation and sweet fellowship.  And of course, we enjoyed good food.  

This Shrimp and Grits recipe may just be my favorite so far.  It is easy, delicious, and perfect for both guests and date night.  It is excellent with collard greens and cornbread.  

Louisiana Shrimp and Andouille over Grits

Adapted from John Besh's My Louisiana Kitchen

For the Grits:

4 cups water

1 teaspoon salt

1 cup stone ground grits

1/2 cup goat cheese 

1 tablespoon butter

1/4 cup half & half

For the Shrimp:

2 pounds medium wild shrimp

1 tablespoon cajun seasoning (I use a mix of Tony Cachere's and Old Bay)

1 tablespoon olive oil

1/3 cup andouille or spicy smoked sausage, diced (I use Conecuh Sausage)

2 garlic cloves, minced

1 shallot, minced

2 roasted red peppers from a jar, drained and diced

1 tablespoon chopped fresh thyme 

1 cup vegetable broth

1 tablespoon butter

1/2 teaspoon lemon juice

15 oz diced tomatoes (no salt added)

1 tablespoon chopped fresh chives

chopped parsley, for garnish

For the grits: 

In a medium pot, combine the water and salt.  Bring to a boil.  Whisk in the grits, and reduce the heat to low.  Cover and cook for 20 minutes, stirring often.  

Add the butter and cheese to the grits, stirring until the cheese is melted.  Stir in the half and half, cover and remove from heat.  Keep warm until serving.  

For the shrimp:

Combine the shrimp and spices in a small bowl.  Heat olive oil in a large skillet over medium heat.  Add the shrimp and cook until the shrimp become opaque, but are not quite done.  Remove the shrimp to a bowl as they become opaque.  

In the same skillet, add the sausage, garlic, shallot, red peppers and thyme.  Cook for about five minutes.  Add the vegetable broth and butter, and cook for six minutes.  Add the shrimp and cook for three minutes.  Stir in the lemon juice, tomatoes, and chives.  Cook until warmed through, and remove from heat.  

Serve the shrimp and sauce atop the grits in a bowl, and sprinkle with chopped parsley.  

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