16mm but Shrimp And Grits Night

that was a diameter from my PPD (tuberculin skin test).  I am very much positive.  I know I have pick it at the clinical setting during my school year.  Anyhow,  knowing that I had positive test in 2007, this nurse decided to give me another skin test anyways.   Her lack of knowledge definitely hurt my arm as she stuck a needle.   She should have known that I did not need another test.  Long story short, I am on med to eradicate the TB from my body.  So here I am, I am taking isoniazid and OCP every morning.  They both make me sick and I have been just miserable almost every morning.  To make the matter even worse, I have been having to wear my old pair of grasses becuase my conctact lenses are old now.  They make me dizzy.  So I have been feeling quite beat up.   Not to mention, it took away my motivation and desire to cook and bake.   But I am still very much motivated to eat.

I had a plan to make  Shrimp and Grits night a monthly event.  And perhaps invite guiests over.   After my long hours of beheading, sheling, and devaining millions of shrimp, I was little sad to see how the night turned out.   The night at our little apartment turned rather little awkward.  They seemed to enjoy the meal though.  It simply was not the pleasent dining experience.  Still my husband seemed to enjoy the meal. And my friend Mrs E apparently was picking the shrimp from the pot after  she finished her plate:P   Shrimp and Grits night then became game night, and game night then became donuts night.  I felt the sudden urge to have donuts little before mid night.  Off we went, Mrs E, Mrs C and I went to local donut shop and then to Dunkin Donuts.

Shrimp and Grits Adapted from Tyler’s Ultimate

Ingredients

For the grits:

3 cups milk

3 cups heavy cream

1 cup stone-ground white cornmeal

2 tablespoons unsalted butter

Kosher salt

Freshly ground black pepper

For the shrimp:

2 tablespoons extra-virgin olive oil

1 medium white onion, minced

1 garlic clove, minced

1 pound andouille or spicy Italian spicy sausage, cut in chunks

1/4 cup all-purpose flour

2 cups chicken stock

2 to 3 bay leaves

2 pounds large shrimp, peeled and deveined, tails on

Pinch cayenne pepper, adjust to personal preference

1/2 lemon, juiced

Kosher salt

Freshly ground black pepper

2 tablespoons finely chopped fresh flat-leaf parsley

4 green onions, sliced

For the grits:

Directions

Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.

For the shrimp:

Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

Ingredients

For the grits:

• 2 cupf milk
• 1 cup water
• 3 cups heavy cream (I used 1/2 and 1/2)
• 1 cup stone-ground white cornmeal
• 2 tablespoons unsalted butter
• Kosher salt
• Freshly ground black pepper

For the shrimp:

• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, minced
• 1 garlic clove, minced
• 1.5  pound andouille or spicy Italian spicy sausage, cut in chunks (mix both of them also works nicely)
• 1/3 cup all-purpose flour
• 2-3 cups chicken stock
• 2 to 3 bay leaves
• 2 pounds large shrimp, peeled and deveined, tails on
• Pinch cayenne pepper, adjust to personal preference
• 1/2 lemon, juiced
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley

For the grits:

Directions

Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.

For the shrimp:

Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.