Thursday, April 14, 2011
April DK Challenge: Blackened Shrimp and Grits
Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!
I really enjoyed this months Daring Kitchen challenge. It allowed me to use another side of my creativity.
All types of ideas were going through my head. Vegetables, bread, puff pastry...so many options.
Ultimately, I decided to make Blackened Shrimp and Grits, using the grits as an edible bowl. This is a dish I have loved to learn after moving to Atlanta. It tastes as delicious as it sounds.
All you have to do is make grits, following the instructions on the container. A secret to deliciously creamy grits is to add a little heavy cream to the grits at the end.
Spray a baking dish with non-stick spray, or wipe the dish with butter. Pour the grits into the container and refrigerate for about 30 minutes, until firm.
Use a cookie cutter, or do what I did and use a clean & empty can, such as a left-over tomato sauce can, to cut circles. I also used a knife to cut square shapes, but forgot to take pictures of those!
Scoop out a small hole with a spoon, making sure not to scoop the bottom out.
Voila!! You have an edible bowl made of creamy grits. You can stuff these babies with anything....blackened shrimp, braised short ribs, diced chicken, or roasted vegetables. Even drizzle them with a little sauce.
Want to know what to do with the left-over grit balls that you scooped out?
Fry them! Stuff them with cheese, sauteed mushrooms, whatever you like. They make delicious snacks.