The chard stems & leaves were sauteed briefly in olive oil with garlic. Added a little honey and lemon juice. Maybe should have added a little more of those, as the chard was kind of bitter. But the cheesy polenta balanced it pretty well. Shrimp were just coated with a cajun-y spice mixture and quickly sauteed.
so this looks delicious of course… But my shrimp and grits creation comes with a sort of spicy rich chicken stock gravy in which the red and green peppers and onions are all afloat and the cooked shrimp goes in at the last minute to warm. topped with minced green onions and some crisp bacon if I ever had any! Since I see you are serving this with greens, I may add the last of my mixed baby greens to this batch! I am using Hungarian have sharp paprika from Penzeys and a nice bottle of mango habanero sauce to bring up the heat and boy howdy is it tasty!
ReplyDeletethat's HALF SHARP Paprika… And of course not the entire bottle of habanero sauce LOL
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