7th St - Washington, DC
Shrimp and Grits
My mom came for a visit this weekend. We'd both been drooling over this recipe for a while and wanted to try it out.
Disclaimer: there is absolutely no health involved in this posting.
Coincidentally, I had shrimp and grits for the first time in Charleston with my mom. I'm digging the cute clothe bag these came in.
Cook up 1 cup of grits according to package directions. Season with a little salt and pepper. When done, stir in 3 tbsps of butter and 1 cup of grated cheddar cheese.
Meanwhile, cook 6 slices of bacon. Remove from pan but retain grease. Cook 1 lb shrimp in bacon grease until pink. Add in 1 minced large garlic clove, 1/2 C sliced scallions, 2 tbsp chopped parsley, 4 tsps lemon juice, and cooked bacon. Cook for 3 more minutes.
Spoon shrimp mixture over cheesy grits. Enjoy. Be comforted. Feel like you're in the south even though you're probably not.
Jamie's Eggplant Bruschetta
Tonight I went to see Xavier Rudd and Rodrigo y Gabriela play at Wolftrap (AWESOME show!). We went early, staked out a good spot on the lawn, and set up a big picnic.
Inspired by Smitten Kitchen, I wanted to make an eggplant bruschetta but not so Greek in flavor. Couldn't find a recipe I liked, so I winged it...
(excuse the cell phone pictures, no cameras allowed at Wolftrap...)
Eggplant Bruschetta
1 eggplant
2 vine tomatoes
1-2 handfuls fresh basil
2 cloves garlic
olive oil
salt and pepper
Heat oven to 400. Cut eggplant into 1/2" cubes. Toss in a bowl with olive oil (enough to coat), salt, and pepper. Spread on a greased and/or lined cookie sheet and bake for 25-30 minutes... until they look adequately roasted. Pull the pan out a few times throughout roasting to toss the cubes around. Meanwhile, chop tomatoes into cubes (remove the gooey parts), mince garlic, and finely chop the basil. When eggplant is done and has cooled, toss everything together, add a little more oil, and salt and pepper to taste.
If I weren't at a park, I'd have toasted the bread and maaaybe rubbed it with garlic (...what? too fussy?). Delicious!
Ryan agrees. And you can trust him.
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