I miss living in New England. The history, the sites, and especially THE SEAFOOD! There is nothing like driving up to a seaside hole-in-the-wall and ordering seafood that was fresh off the boat that morning. I will return in residency to New England again someday, but until then I can cook as though I were still there.
What I love about some seafood is how much you can play with the flavoring. If you find a nice cut of fish such as Cod or Tilapia, you can manipulate the taste to your liking. These have little to no "fish taste" but all the smooth, and delicious flavors. Scallops and Shrimp are the same way. It is for this reason I love cooking these three together.
Now I know what you're thinking-when you hear the word grits you are transported to the scene in My Cousin Vinny and can hear the question "what is a grit, anyways?" Its a lovely chuckle, but really grits are the same way. You can manipulate them to your desired taste, AND, you can make them not so gritty as they typically are. This recipe will have them cheesy and creamy, and compliments the seafood topping so well. Let's pull in our reels, and get to cooking shall we? Let's Cook!
The Tools
Large Frying Pan
Bowls
Knife
Cutting Board
The Ingredients
1lb Scallops
20-25 Count Shrimp- Cleaned with Shell & Tails Removed
1 Large Piece of Cod or Tilapia (Your Choice)
3 Cloves Garlic- Minced
1 Cup Cheddar- Shredded
1 Cup Gouda- Shredded
Lemon Juice
Old Bay Seasoning (or A Seafood Seasoning of Choice)
White Wine (for the cooking and the Chef)
1/2 Stick Butter
Salt
Pepper
Let's Cook
Pour a glass of wine for yourself. Sip.
Take your seafood and sprinkle seasoning on both sides of the fish fillet, and over the scallops and shrimp (stir the scallops and shrimp to coat properly).
In pan, melt butter over high heat. Once melted, add in your fish fillets and begin to cook, gradually breaking it down into chunks (its okay if it crumbles fully). Add a splash of white wine- enough to begin steaming fish.
After fish begins to break apart, add in your shrimp, allowing all sides to become pink. Keep adding wine as it evaporates out. Mix fish and skimp together well and add a pinch of salt and pepper.
Next add in your scallops and a little more wine. You're building a broth with the butter and the wine, along with the moisture from the seafood. Once scallops become firm to the tough, lower heat to low and let simmer, stirring occasionally.
While the seafood simmers, take your one cup of grits and cook according to package. Once cooked, add in your cheeses and mix until smooth and creamy. (Tip: You can add a little milk or cream to add a creamier flavor).
Once mixed together, spoon out your grits into bowl. Now add seafood mixture and a little broth to the top of the grits. Serve with your favorite veggie (I did steamed broccoli) and enjoy!
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