Nonnie Lucianos Old Country Shrimp N Recipes

ORIGINAL STYLE LOWCOUNTRY SHRIMP AND GRITS

Steps:

• In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter.
• Bring the liquid to a gentle boil. Stir in the grits don't dump the grits or you will get lumps but rather constantly stir while letting the grits fall into pot.
• Cook for 1 hour and 15 minutes at a very low simmer, stirring occasionally. **The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan.**.
• Add hot water if the grits become to dry.
• Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese if desired.
• In a separate pot add shrimp to boiling water. Cook for 3 minutes.
• Add shrimp to top grits served in a bowl and season to taste with salt and pepper.another variation on the shrimp would be to saute them in salt, pepper, butter, garlic until just turned pink. wither way is great!

NONNIE LUCIANO'S OLD COUNTRY "SHRIMP 'N'

Steps:

• 1. Set 2 racks in oven so that they are evenly spaced.
• 2. Preheat oven to 450 degrees.
• 3. Slice polenta into 8 equal slices. Brush lightly with EVOO on both sides and sprinkle with salt and pepper to taste and arrange on a second baking sheet. Sprinkle tops of each with 1t Parmesan Cheese. Place in oven on bottom shelf (checking occasionally to make sure that it browns to a golden brown but does not burn).
• 4. In a medium bowl, combine shrimp, ¼ c olive oil, salt and pepper to taste, chopped garlic, red pepper flakes, lemon juice, and ½ of zest. Spread out on a baking sheet.
• 5. Add pine nuts to a medium, preheated, dry saucepan over medium/high heat until lightly toasted, shaking frequently (around 3 minutes). Remove from pan and let cool. Set pan aside.
• 6. Heat 1 16-oz jar of Ragu Roasted Garlic Parmesan to a medium sauce pan over medium heat for around 10 minutes, stirring frequently.
• 7. While sauce is cooking, place shrimp mixture in the oven on the top shelf. Cook shrimp for 6 minutes and remove and cover with foil.
• 8. Check polenta and remove when golden brown.
• 9. Add basil, parsley, and chopped tomato to sauce and cook for another 5 minutes until herbs are fragrant and tomato is warmed but not cooked.
• 10. To plate, arrange two slices of polenta on each plate. Divide the arugula evenly over each plate. Add shrimp over polenta. Spoon Roasted Garlic Parmasean sauce on top and finish each plate by sprinkling remaining lemon zest and pine nuts on top. Serve immediately.