Shrimp Boil Foil Packets

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This year while many of my friends and family members hosted or attended cookouts, my husband and I celebrated our holiday by preparing a meal together. Battling the mid-week blues this July 4th holiday brought us, we decided to continue an annual summertime tradition of curating a surf and turf feast.

In exploring ways to make our dinner a little less labor intensive (as it has been in the past), I came across a  simple recipe for  foil packets made with shrimp, potatoes, hot sausage and corn on the cob. I modified the recipe to add a little "Geo flare," adding some spice and minced garlic to give the packets a more savory punch. Fortunately, they were an instant hit with the hubs and will now be a staple in our household.

We paired these with medium-rare New York strip steak, and snow crabs legs to complete our surf and turf dinner. Check out the recipe below.

Shrimp Boil Foil Packets Recipe

Ingredients

  • 1 pound Raw Shrimp, Deveined
  • 2 Ears of Corn (Cut into 4 pieces each)
  • 1 pound Marble Mixed Potatoes
  • 1 Package Hot Italian Sausage (Sliced Thinly
  • 4 teaspoons Minced Garlic
  • 2 Tablespoons Olive Oil

For the seasoning (yields 4 tablespoons)

  • 4 Teaspoons Kosher Salt
  • 4 Teaspoons Dried Parsley
  • 2 Teaspoons Crushed Red Pepper
  • 1 Teaspoons Paprika
  • 1 Teaspoons Chili Powder

Instructions

  1. Preheat the oven to 425 Degrees. While the oven heats, cut four sheets a foil (about 1 foot long) and divide shrimp, corn, mixed marble potatoes, and hot Italian sausage evenly among the four packets
  2. In a small bowl blend together kosher salt, paprika, chili powder, dried parsley and crushed red pepper to make the seasoning. 
  3. Add 1 tablespoon of the seasoning, 1/2 tablespoon of olive oil, and 1 teaspoon of minced garlic to each packet. 
  4. Fold all sides of each packet, and securely seal. Shake packets to ensure even coating of seasoning and olive oil. Place foil packets in oven and bake for 20-22 minutes* (or until potatoes are cooked through).

Enjoy!

28 Days of Soul: Curried Shrimp Cakes and Parmesan Tomato Grits

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This month Geo Table's presents "28 Days of Soul" a celebration of black history and community through cuisine. Today, I am happy to present to you the first of a weekly segment  called the "Evolution of the Black Kitchen."  In this segment, I will present a modern or innovative twist on classic soul food dishes.

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This week's dish was inspired by a few recipes in The Black Family Reunion Cookbook. The Black Family Reunion Cookbook celebrates African American cuisine from across the United States and contains almost 250 recipes.

This cookbook was a staple in my grandmother's (and many of my friends' grandmothers) homes. If you are truly interested in learning about African American cuisine, it is definitely worth the buy.

If ever forced to select my FAVORITE brunch dish, then Shrimp and Grits would top the list. Although this delectable combination was rose to fame in the early 1980s, it's origins began much earlier in a part of the United States affectionately known as the  "Grit Belt" ( the Carolinas to Louisiana). The dish was commonplace among fisherman who lacked a diversity of food options, and the meal was typically eaten for breakfast due to it being hearty and filling. It was often served with scraps of bacon.

For a full history on Shrimp and Grits, this is an article worth reading. 

Today, the dish has been modernized in a number of ways and can be found on countless menus across every corner of the United States. In creating my "personal take" I decided to step out of the box to  give my dish an more worldly flare. Relying on curry powder, diced vegetables, chopped shrimp and panko to fry the shrimp in a way this is unconventional for this dish.  I then paired them with a  tomato based grit topped with parmesan cheese.  This turned out much better than expected and this version will make regular appearances at my dining room table.

The recipe can be found below:

CURRied SHRIMP CAKES AND PARMESAN TOMATO GRITS

For the Curry Shrimp Cakes

Ingredients

  • 1 pound large raw shrimp ( peeled, deveined )
  • ·1 large egg
  •  1 small red onion
  • 2 tablespoons fresh lemon juice
  •  1 tablespoon curry powder
  • ½ teaspoon paprika
  •  1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  •  Pinch of ground black pepper
  •  2 cups panko (Japanese breadcrumbs)  
  • 2 tablespoons (or more) canola or vegetable oil

1.      Chop shrimp in the food processor. Place in a bowl with egg, red onion, lemon juice, hot pepper sauce, curry powder, paprika, salt, and pepper. Mix well.  Add 1 cup panko and mix well. Form mixture into 10-12 (approximately 3-inch-diameter) cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Cover and refrigerate for 10 minutes.  (Note: These can be refrigerated for up to 4 hours before making).

2.     Heat 2 tablespoons canola or vegetable oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes

For the Grits

Ingredients 

  • 2 cups water
  • 1 cup milk
  • 2 tablespoons unsalted butter
  • 1 cup marinara sauce
  • 1 cup coarse grits
  • Salt and pepper
  • 1 cup parmesan cheese, grated
  1. Add water, milk, butter and marinara to a large pot over medium heat. Bring to a simmer. Once liquid is simmering, whisk in grits in a slow stream. Whisk constantly to make sure the grits don’t clump together.
  2. Whisk mixture constantly over low heat until it thickens substantially. It should take 15 to 20 minutes to thicken. Season with salt and pepper and stir in the grated parmesan cheese. Continue to stir until cheese is melted. 
  3. Place in bowl, and top with parmesan cheese. 

I hope you enjoy!