Mardi Gras in Minutes - Cajun Shrimp & Grits with Chard

Sorry it's taken so long for me to do a new post. Life's gotten extra busy -- I'm sure you can relate. Though I'm committed to adding more content here on my very first love, Neurotic Kitchen, you can always find frequent updates on our everyday meals and exploits over on instagram. Today's dish, an easy Mardi Gras meal that comes together in just 20 minutes (if you get pre-cleaned shrimp), originated over on instagram! I so enjoyed making and eating it, I knew it had to be recorded here for my archives. 

Check out the details below and I promise it won't be so long until I post again! 

Cajun Shrimp & Grits with Chard, Photo: NK

Cajun Shrimp & Grits with Chard
Serves 3-4
Timing: can be made in 20 minutes with pre-cleaned shrimp

Ingredients:
1 Cup Quick Grits
1 Lb medium sized wild Shrimp, peeled, pre-cleaned, tails on or off 
Cajun Spice Blend (double recipe below)
1 Bunch Rainbow or Red Swiss Chard
2 Pats Butter
Canola or Grapeseed Oil for cooking Shrimp
Cheddar Cheese, for grating, optional
Hot Sauce of your choice

Method:
Mix Cajun Spice Blend (do ahead if possible). Recipe follows below. 
Wash and dry Chard, cut the leaves into 2 inch ribbons and the stems into half-inch lengths (do ahead if possible)
Rinse shrimp and pat dry. Season on both sides with Cajun Spice Blend.

Start your Quick Grits according to the package instructions (boil water and add the grits) and while you are doing so, add 2 tablespoons of oil in a separate skillet and cook your shrimp, a few minutes per side, until fully pink and golden from the spices - the inside should be opaque but not dry. When shrimp are done set aside. In the same skillet, add a few tablespoons of water and toss in the chard over medium high heat. Let it wilt in the pan, stirring a few times (3-4 minutes). Add some butter to the Grits and loosen with water if needed.

To serve, spoon some Grits into each bowl, add grated cheddar if you like. Top with shrimp and chard, plus hot sauce of your liking. Enjoy!   


Cajun Spice Blend
Yield: Enough for 8 servings of shrimp

Ingredients:
2 teaspoons salt

2 teaspoons garlic powder

2 1/2 teaspoons paprika

1 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 1/4 teaspoons dried oregano

1 1/4 teaspoons dried thyme
Optional crushed red pepper (will be quite hot with it)  

Method: 
Mix! Can be made ahead. 

Vacation Restaurant Recap - Lowcountry Classics

We recently returned from a quick family jaunt to Hilton Head Island. We all had a really great time and, as usual, I made it a priority to sample everything this very pretty locale has to offer (read: eat all the food possible). 

Southern cooking fascinates me, and it is one cuisine that I don't attempt nearly enough or know as much as I would like about. With deeply rooted and diverse influences and an incredibly rich history, the possibilities are endless. One dish I make consistently is arguably one of the most well-loved Lowcountry staples - Collard Greens. In fact, it was our last trip to South Carolina that inspired me to try perfecting them. 

Collards! Photo: NK 

Read about our first South Carolina visit, and check out our favorite recipe for Collard Greens HERE.

In today's roundup, I'd like to tell you about two standout restaurants that you should visit if you are ever in the Hilton Head Island neck of the woods. They'll be on our list for a return trip for sure.   


Lucky Rooster Kitchen & Bar
What a find! This wonderful spot features lovely, slightly higher-end yet still down to earth ambiance (the island is otherwise pleasantly casual on the whole), and a really fantastic and warm staff. 

The cuisine can be described as modern Southern Food, often with subtly creative twists, or perhaps New American Cuisine with a a Southern flair.   

Now I am surely no Shrimp and Grits expert but their modernized version was DELICIOUS and PERFECT.

Shrimp & Grits get an overhaul at the fantastic Lucky Rooster in Hilton Head, so good! Photo: NK

My mom-in-law enjoyed their outrageously good Fried Chicken, and really the other dishes we had at this charming restaurant were standouts, including the Octopus appetizer and Fried Green Tomatoes served atop Pimiento Cheese (check out our favorite recipe for the latter HERE). 

Fried Green Tomatoes & Pimiento Cheese, Photo: NK

I've been known to enjoy a good cocktail here or there, so I especially savored the Martinez Cocktail that was expertly mixed just for me (a great combo of Gin, Maraschino Cherry Liqueur and Vermouth. All in all it was a great restaurant experience we're glad that we could share. 

Next up,

a more casual and cost-effective yet still delicious option, the charming:

A Lowcountry Backyard 
This super cute restaurant with, you guessed it, a very nice backyard where you'll find the bulk of their seating is a great spot to dine al fresco on traditional Southern food with a few twists. I ordered the special Fried Flounder over Cheesy Grit Cakes and it was to die! 

Special Fried Flounder at A Lowcountry Backyard in Hilton Head, Photo: NK

Combine that with a creative Margarita made with Moonshine and I was a happy gal. 

With a similarly warm waitstaff and some laid back and festive live music in the background, A Lowcountry Backyard turned out to be a great place to enjoy our last night of vacation. Thanks for sharing our our latest restaurant finds. We're making a concerted effort to get out of state more so we hope they'll be lots more restaurant tips to share with you. 

Stay tuned for my attempt at Fried Green Tomatoes coming to the blog soon. Our Southern Cooking inspiration is still going strong!