Shrimp and Grits

We're loving shrimp right now.  Especially when you buy it frozen at $5 a pound, whoohoo!  Give this one a try, even if you think you don't like grits (as my sweetheart thought before he tried this dish)!  It is killer delicious, relatively healthy (look for "Lite Polska Kielbasa" made by Hillshire Farms) and comes together so quickly.  You won't regret this one! 

1 Tbsp. canola oil

1 turkey kielbasa sausage, sliced into rounds

2 scallions, chopped

1 clove garlic, minced

8 oz. fresh mushrooms, sliced

Salt and black pepper to taste

1 lb. medium shrimp, peeled, deveined

1/2 c. low-sodium chicken broth

1/2 tsp. cayenne pepper

1/2 c. quick-cooking grits

1/4 c. shredded sharp Cheddar cheese

Heat oil in a large cast-iron skillet or sauté pan over medium-high heat until lightly smoking.  Add kielbasa; cook a few minutes, until lightly browned.  Add scallions, garlic, and mushrooms.  Season with salt and pepper to taste.  Cook until mushrooms are lightly browned, 3 to 4 minutes.  Add shrimp and continue cooking until shrimp are just pink and firm to the touch.  Stir in broth and cook another 3 minutes, until liquid has reduced by half and shrimp are fully cooked.  Meanwhile, cook grits according to package directions, salting generously.  When thick and creamy, add cheese and season to taste with salt and pepper.  Divide grits and shrimp mixture among 4 bowls.

Shrimp Rolls

Delicious, easy, quick (cooked, eaten, and cleaned up in 20 minutes), reasonably priced, and easy to make for just one or two if you buy frozen shrimp and portion out.  We bought "Extra Large" frozen shrimp (31-40 per pound... Not large by this girl's standards, but whatevs.  $5/lb is fine with me) and portioned 6 shrimp per roll.  These are an excellent summer dish when you want something light with a little mayo, but not your greasy, nasty, overloaded-with-mayo potato salad.  Give these a shot - you won't regret it!  

1 lb. medium shrimp, peeled, deveined

2 celery hearts, diced

1/4 c. minced red onion

2 Tbsp. mayonnaise

1-2 Tbsp. lemon juice

Salt to taste

4 high-quality hot dog buns, toasted

Bring a small pot of water to boil.  Drop in shrimp, remove from heat, and let sit for 6-8 minutes.  When shrimp are pink and firm to the touch, drain and cool.  Mix together remaining ingredients.  Divide the shrimp mixture among the hot dog buns and serve immediately. 

Shrimp Lo Mein

We loved this because it is so reasonably priced (check Walmart's frozen section for raw shrimp that is already deveined and butterflied - around $6 a pound!) and chock full of vegetables, which I love.  Also, if you use Dreamfields pasta (available at Smith's or Kroger), it becomes even healthier.  The garlic, ginger and scallions give it tons of flavor in a healthy way, and the little bit of soy sauce and oyster sauce give it tons of flavor without sacrificing the healthy aspect.  Be sure you use a large skillet and add the pasta back into the skillet after it's cooked - it makes a big difference!.

Shrimp Lo Mein

12 oz. lo mein noodles
1 Tbsp. peanut or vegetable oil
2 cloves garlic, minced
1 Tbsp. grated fresh ginger
2 scallions, whites and greens separated, chopped
3-4 medium carrots, cut into thin slices
1 red bell pepper, sliced
4 oz. shiitake mushrooms
3/4 lb. medium shrimp, peeled and deveined
2 Tbsp. oyster sauce
2 Tbsp. low-sodium soy sauce

Prepare noodles according to package instructions.  In a wok or large skillet, heat oil over medium-high heat.  When oil is lightly smoking, add garlic, ginger, and scallion whites, and stir fry for 30 seconds, until lightly golden.  Add carrots, bell pepper, and mushrooms, and continue cooking for 3 to 4 minutes, using a metal spatula to keep the vegetables in near-constant motion.  Toss in shrimp and cook until just pink and slightly firm.  Add cooked noodles, oyster sauce, and soy sauce to the pan.  Cook for 1-2 minutes more, until the sauce is thickened and covers the noodles in a light sheen.  Divide the mixture among 4 plates and garnish with scallion greens.