It's good to be back in the city and get back to work this morning. I am calling it home. It's where we are building something now. Where I am continuing to set a standard and gratifying work for myself and where our family of two + furballs will establish a new path.
It's good to also take time off to recharge one's creative batteries with collaborations and associations. I was so glad we were able to bring Tami, a pro food stylist in Atlanta to this past weekend workshop in Charleston. I have worked with Tami on personal and professional projects before and I knew that the attendees would get so much from a couple of styling sessions with her.
Shrimp And Grits (adapted from Martha Stewart)
Ingredients
1 cup coarse grits (non quick cooking)
Salt
3 tablespoons unsalted butter, divided
1/2 small onion, chopped 1/2 green bell pepper, diced
1 can (14.5 ounces) diced tomatoes, in juice
1/4 cup chicken broth or water
1 pound frozen large shrimp (31 to 35), thawed, peeled, and deveined (tails left on)
1/4 cup lime juice (from 2 limes) (or lemons)
Directions
In a medium saucepan, bring 4 1/2 cups water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover, and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.
Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and tomatoes (with juice); cook, stirring, until scallions are tender, 4 minutes. Add broth and bring to a simmer. Add shrimp and cook until opaque throughout, 3 minutes. Stir in lime juice and remaining 2 tablespoons butter and cook until sauce is slightly thickened, about 2 minutes. Season with salt. Top grits with shrimp and sauce.
Salt
3 tablespoons unsalted butter, divided
1/2 small onion, chopped 1/2 green bell pepper, diced
1 can (14.5 ounces) diced tomatoes, in juice
1/4 cup chicken broth or water
1 pound frozen large shrimp (31 to 35), thawed, peeled, and deveined (tails left on)
1/4 cup lime juice (from 2 limes) (or lemons)
Directions
In a medium saucepan, bring 4 1/2 cups water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover, and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.
Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and tomatoes (with juice); cook, stirring, until scallions are tender, 4 minutes. Add broth and bring to a simmer. Add shrimp and cook until opaque throughout, 3 minutes. Stir in lime juice and remaining 2 tablespoons butter and cook until sauce is slightly thickened, about 2 minutes. Season with salt. Top grits with shrimp and sauce.
16 comments:
Foto splendide !e ricetta salvata;-)
This is love for food photography!
I understand you so well! :)
Thank you Helen, everything you do looks amazing. Thank you so much for sharing. I love you pictures composition.
Yami
I desperately want to attend one of the workshops JUST LIKE THIS! Is there any chance you'd be doing any more? I know you have this fabulous new job and are probably super busy but I want to learn from you. I'm in Birmingham, too. A class here would be great but I'd go to China if that's what worked out! The Shrimp and Grits looks amazing also. It's one of my favorites. :)
Beautiful pics and the recipe looks super simple too!
Christy: check out Food Blog South taking place in Birmingham in January (a Google search will probably take you right to the site) - Tami and I will be doing a demo there!
I really wanted to go to FBS but it's the same weekend as Alt Summit SLC so I'll be gone. I already had my ticket purchased when I learned a few weeks ago that you would be there. I'll try and keep a close watch for anything else I can attend. If you ever decide to do another workshop or mini workshop I'll be the first to sing up!! :)
So glad you are still able to find time to blog and hold workshops. our photographs are always so beautiful, and inspiring. But it is your generosity in sharing your techniques that inmost endearing. Thank you!
Awesome work. You make food photography look so easy!
OMG...the brushes. I die...
OMG. The brushes...I die...
Simple but very fashionable photo captured.
Thanks for a delicious
looking recipe!Your blog
is so yummy.
kiss from belguim
bisous bisous
www.fraise-framboise.blogspot.com
www.fraise-framboise.blogspot.com
www.fraise-framboise.blogspot.com
Very good recipe that looks tasty. Thanks for sharing
Helene, merci beaucoup!
I'm reading your book now, experimenting with composition...
The shripms look so delicious.
All the best from Europe!
this sounds really good=)
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