(Dolen Perkins-Valdez, hardback). From the title you might think this is a book about the s-x word. It’s not. By a long shot. But the story, set in about 1852, is about a black slave woman, and her somewhat misguided “love” for her master. About the children she bore him, under the eagle eye of the master’s wife. But it’s all tied together with a yearly journey made to a place called Tawawa House, a rural inn of sorts in southern Ohio (a free State), that for some years allowed white slave owners to stay at the resort in rustic cottages with their black slaves, as couples. This place existed, according to the author’s afterword, and finally closed because some of the regulars (white couples who stayed in the main house) didn’t fancy this concubine business going on out in the woods. It’s about Lizzie’s relationships with the other slave women, about their desire to run to safety through the local underground, about them secretly meeting some free blacks, finding out more about abolition, and about the hardships all these black mistresses endured, and how little their lives were valued. A real stunning book. (I was sent this book as a perk from Harper Collins – because I had mentioned The Help. No strings attached – I could choose to mention this book, or not, here on my blog. I’m glad to because it’s a very good read.)
(Jamie Ford, on my Kindle). A poignant story about a Chinese-American, growing up in Seattle at the beginning of World War II. Henry falls in love with a young Japanese girl before her family is interned in a relocation camp. It a very secretive relationship because his parents would highly disapprove. The story goes back to the 40’s and forward to the 1980’s when Henry is in his 50’s and his wife (not the Japanese woman) has just died of cancer. The story pulls you in from the first page, especially when some artifacts are found in the basement of an old hotel which contain personal belongings from several Japanese families who were suddenly taken away back in 1942. You can see where it’s going, can’t you? I heard criticism of this book that it was just a little bit contrived. Halfway through I’m enjoying it very much.
(Kathryn Stockett on my Kindle, an excellent read); 
by Jetta Carleton (Kindle edition, eh); 
by Susan Richards (Kindle edition, good book); 
by Sally Gunning (Kindle edition, very good read)
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(Mario Batali & Gweneth Paltrow); 
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Surely over the years I’d read about shrimp and grits, but for whatever reason, it never appealed to me much. Or let’s say it didn’t appeal enough to make it; nor had I ever ordered it on the rare occasions when it might have been on a menu. But looking at what I had in the refrigerator to serve alongside some shrimp for dinner the other night, I decided I’d adapt an internet recipe from Bobby Flay. Not only was it easy, but it was downright delicious. Fabulous, actually. We both sat in contented silence relishing each bite. Until the two bowls were slicked clean.
So what exactly was it that made it so good? Well, there’s no question the butter, milk and grated sharp Cheddar cheese helped the grits (aka polenta) along the path to outstanding flavor. That served as the bed for the quickly-made shrimp with bacon, lemon juice, garlic, Italian parsley and green onions. There’s really not much else to it. I made creamy grits/polenta (using half milk, half water), and I added more lemon juice and parsley than Flay’s recipe. Actually I used fat-free half and half for the milk, but 2% milk is just fine.
I also made some sautéed Swiss chard too, thanks to Karen, our daughter-in-law who shared bounty from her garden and her sister’s veggie patch. To serve, I scooped the grits into the bottom of a wide deep bowl (a pasta bowl), then placed the shrimp on one side and the Swiss chard on the other. You can’t quite see the chard in the background of the picture, but that dark unfocused blob is it.
It helps to get all the ingredients ready before you begin – or at least while the polenta is simmering, gather up everything else since once you start cooking the shrimp it’s quick. I needed to add some water to keep the polenta creamy during the last 8 or so minutes of the 20 minutes of cooking time. The Swiss chard takes but a few minutes – we like it with some texture still remaining, so cooking it for only 4-5 minutes is max. I’ve included that recipe below – it’s ever so simple.
Shrimp & Creamy Grits
Recipe: Adapted from a Bobby Flay recipe on the Food Network
Servings: 4
2 cups water
2 cups 2% low-fat milk — [I used fat-free half and half]
Salt and pepper
1 cup grits — stone-ground
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp — peeled and deveined
6 slices bacon — chopped
2 tablespoons lemon juice
4 tablespoons chopped parsley
1 cup scallions — thinly sliced
2 large cloves garlic — minced
1 tablespoon Italian parsley — for garnish
1. Bring water and milk to a boil. Add salt and pepper. Add grits and simmer until fluid is absorbed but it’s still creamy and soft, about 20 to 25 minutes. Add water if it thickens too quickly, as you do want to cook it for at least 20 minutes. Remove from heat and stir in butter and cheese. Cover and set aside.
2. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes just until shrimp is cooked through – no longer.
3. Spoon grits into a serving bowl. Add shrimp mixture. Serve immediately.
NOTES: You can mix up the grits and shrimp (together), but if you want it to look pretty, just spoon the grits in the bowl and put the shrimp mixture on top with some added chopped Italian parsley.
Per Serving: 698 Calories; 37g Fat (48.0% calories from fat); 48g Protein; 42g Carbohydrate; 1g Dietary Fiber; 272mg Cholesterol; 831mg Sodium.
printer-friendly shrimp & grits recipe
Servings: 4
2 slices bacon — or 1 thick slice
1 pound Swiss chard leaves — center rib removed, washed well
1 1/2 teaspoons sherry vinegar
3 tablespoons water
Salt and pepper to taste
1. Slice and dice the bacon into small pieces. Saute in a very large skillet until the bacon is light brown and crisp.
2. The Swiss chard can be damp from washing – it will provide some fluid for cooking. Add the Swiss chard to the bacon, stirring and moving the chard around in the pan until it’s wilted. Mix the vinegar and water and when the water has all evaporated, add the vinegar water. Cover and simmer for 2-3 minutes or until cooked through to your taste. Season with salt and pepper. Serve immediately, when it’s piping hot.
NOTES: Do NOT pour the vinegar (alone) into the chard without mixing it with the water – you don’t want to pour it onto just one part, as the mixture needs to be drizzled all over the leaves. If you have a half of an onion, you can add that along with the bacon.
Per Serving: 40 Calories; 2g Fat (35.1% calories from fat); 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 254mg Sodium.
printer-friendly sautéed Swiss chard recipe
A year ago: Baked Eggs with chorizo & cannellini beans
Two years ago: Chicken with Lemon and Garlic Crust
Toffeeapple
said on October 21st, 2009:
I adore grits. The last time I had them was when I went to Charleston to eat at 82 Queens. They were served with shrimp there too. I didn’t know though, that grits and polenta are one and the same! I’ve learned something new today, thank you!
I don’t suppose Southerners would agree that their beloved grits are the same as true Italian polenta – perhaps the milling is slightly different. But as for the taste – it may be almost identical. . . carolyn t