Shrimp And Grits One Of President Obamas Favorites Recipes

SHRIMP AND GRITS -- ONE OF PRESIDENT OBAMA'S FAVORITES

Steps:

• Combine the shrimp with the lemon juice and a few generous splashes of hot pepper sauce (or less, to taste). Let sit while you begin the grits and gravy.
• Prepare the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end.
• While the grits simmer, get the gravy underway. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper and garlic, and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, stir, and continue sauteeing for 5 minutes longer. Stir in the stock and remaining salt, and cook for 5 minutes longer. Remove from the heat while you finish the grits.
• When the grits are thick and creamy, stir in the butter, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.
• Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates, and covering them with shrimp and gravy.

DINNER FOR PRESIDENT OBAMA: MICHELLE'S SHRIMP WITH LINGUINE

Steps:

• Remove shells from shrimp and place them in hot chicken broth.
• Devein and clean shrimp.
• Thinly slice garlic [in this dish, the more garlic, the better].
• Cook pasta according to the directions on the box. Drain and set aside.
• Note that it is important NOT to overcook the pasta!
• In a large frying pan, heat the 1 T of olive oil on high heat. Saute the sliced garlic until it begins to brown slightly.
• Add the shrimp and cook until they just begin to turn pink. Add salt and pepper to taste.
• Add the sliced sun-dried tomatoes and cook over medium heat for a minute.
• Add the linguine and stir until the whole mixture is thoroughly blended.
• Strain chicken broth to remove shells and slowly add some to the noodles and shrimp to remove any browned stuff stuck to the bottom of the pan.
• Remove the pan from the heat and let the dish stand for a few minutes to blend the flavors.
• Sprinkle the sliced basil on top before serving.

PRESIDENT OBAMA'S FAVORITE CHILI

Steps:

• Saute onions, green pepper and garlic in olive oil until soft. Add ground beef and brown. Combine spices together into a mixture and then add to ground beef. Add red wine vinegar and tomatoes, and let simmer until tomatoes cook down. Add kidney beans and cook for a few more minutes.
• Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

THE BEST SHRIMP AND GRITS

Steps:

• Bring the milk, 2 cups water, 2 3/4 teaspoons salt and the sugar to a boil in a large saucepan over medium-high heat. Vigorously whisk in the grits until the liquid comes back to a boil. Reduce the heat to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the grits are tender and thick, 35 to 45 minutes. Whisk in the butter until melted. Cover and set aside until ready to serve.
• Meanwhile, heat 1 tablespoon of the oil a large skillet over high heat until you see wisps of smoke rising from the pan. Cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the oil and the remaining shrimp.
• Reduce the heat to medium-high and add the andouille in an even layer. Cook undisturbed until browned on one side, about 1 minute. Transfer to the bowl with the shrimp.
• Heat the remaining 2 tablespoons oil in the same skillet and add the garlic, bell peppers, onions, jalapeno, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until caramelized and tender, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until brick-red colored, about 1 minute. Add the wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and you can no longer smell any alcohol, 2 to 3 minutes. Add the shrimp, andouille, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Season with salt and pepper.
• Divide the warm grits among plates. Serve the shrimp and andouille over the grits. Garnish with the scallions.