Lemon Garlic Shrimp & Grits and Cran-Strawberry Trifle

The Recipe:

Lemon Garlic Shrimp & Grits

1 can (14.5 ounces) chicken broth (about 1 3/4 cups)
1 1/4 cups milk
3/4 cup instant grits
1/2 teaspoon salt, plus additional to taste (optional)
1/2 teaspoon black pepper, divided
1/4 grated Parmesan cheese
1 1/4 pounds raw peeled and deveined 36-40 shrimp, thawed if necessary
2 large garlic gloves, minced
2 lemons (1 cut in half, or 3 tablespoons juice and 1 cut into wedges)
2 tablespoons coarsely chopped fresh parsley leaves 

1. In covered 2- to -3 quart saucepan, heat broth and milk to boiling over medium-high heat. Slowly whisk in grits, salt, and 1/4 teaspoon pepper. Reduce heat to medium-low and cook about 5 minutes or until mixture thickens, stirring occasionally. Stir in Parmesan cheese and 1 tablespoon butter. Remove saucepan from heat; cover to keep warm.
2. Meanwhile, in large skillet, melt remaining 2 tablespoons butter over medium-high heat. Add shrimp, garlic, and remaining 1/4 teaspoon pepper and cook 3 to 4 minutes or until shrimp turns opaque and internal temperature reaches 145 degrees F. Remove skillet from heat; squeeze juice of lemon halves (about 3 tablespoons) over shrimp; sprinkle with parsley and toss to combine. If desired, add additional salt to taste.
3. Divide grits among 4 shallow bowls; top with shrimp and its sauce. Serve with lemon wedges to squeeze over shrimp.

Active Time: 20 minutes         Total time: 25 minutes        Serves: 4

The Cook's Comments

Simplicity

Another simple recipe that ended up delicious. 2/10 on the simplicity scale

Complications and Suggestions

There was no complications for this recipe. I ended up using bottled lemon juice instead of freshly squeezed, and I felt that the lemon wedges weren't really needed at the end. Be sure to remove the tails before cooking the shrimp. It will make the eating process much simpler and more enjoyable.

Taste

Although this was made when my useless assistant was away (she doesn't like shrimp), the rest of us liked it a lot. I felt that it had the perfect amount of lemon and garlic in it, for both the garlic lover and the typical person. The grits were delicious with the shrimp and created a wonderful texture for the palette as well.

 

The Recipe:

Cran-Strawberry Trifle

2 cans (14 ounces each) whole berry cranberry sauce
1 package (24 ounces_ frozen sliced strawberries with sugar, thawed overnight in refrigerator
1/2 cup berry or orange-flavoured liqueur (optional)
1 pint (2 cups) whipping cream
1 package (8 ounces) Neufchatel cheese, softened
3/4 cup light brown sugar
1/4 cup plus 1 tablespoon crystallized ginger (optional)
2 frozen Sara Lee all butter pound cakes (10.75 ounces each), thawed


1. In large bowl, stir cranberry sauce, strawberries with its sugar syrup and liqueur (if using) until combined; set aside.
2. In second large bowl, with mixer on high speed, beat cream until soft peaks form. Add Neufchatel cheese and brown sugar and beat 1 to 2 minutes or until well blended (some lumps will remain). If desired, beat in 1/4 crystallized ginger.
3. Trim bottom (flat) side of pound cakes to remove outer brown layer. Cut each pound cake crosswise into 1 inch thick slices. In bottom of 3- to- 4 quart glass trifle dish or bowl, arrange half of cake slices with trimmed bottom side against bowl and packing slices close together and breaking as needed to fill any gaps to make a single layer. Spread half of cranberry mixture with some juice over pound cake (about 1 1/2 cups). Spread half of cream mixture on top (about 2 1/2 cups). Repeat layering with remaining pound cake, cranberry mixture, and cream mixture. Cover trifle with plastic wrap and refrigerate at least 6 hours or up to one day ahead. If using, sprinkle 1 tablespoon ginger over trifle just before serving.

Total time: 30 minutes plus chilling         Serves: 12

Where do I find this? Some of you may have never heard of Neufchatel cheese. Don't worry. Your local grocer ought to have right along side the cream cheese.
I can't find it. What do I do? If you can't find it or realised you forgot to pick some up, just use cream cheese. Neufchatel is a little sweeter than cream cheese, but there is definitely no need to fret if you can't find it. 

The Cook's Comments

Simplicity

Easy as pie, well, trifle. 2/10 on the simplicity scale.

Complications and Suggestions

I ended up not having enough pound cake since my shopper picked up on large cake, which was about 16 ounces, instead of two so I had trouble trying to guess how much cake to use per layer and also had a gap in the centre of the second cake layer. I also didn't use the liqueur, but if you have the chance, I would suggest using it. Also, some of you, like me, may not have a trifle dish. Again, don't worry. Try using a flat bottom bowl, or if it's just for home, use a 3 to 4 quart tupper.

Taste

Now, any one that knows my tastes knows I adore trifles so I may not be the best judge of this dessert. However, I thought it was incredibly delicious, even with cranberries (I hate cranberries). Now, I did have a little extra strawberries as well, but I tried this before and thought it was delicious as well. I did prefer it with the liqueur, but it was delectable either way. Definitely a favourite.