Mom de Cuisine

Shrimp and Grits with Chorizo Succotash
August 11, 2011, 5:58 am
Filed under: Fish, Main Course | Tags: , , ,

A visit to the “Unhappiest Place on Earth” a.k.a. Disney Land inspired this dish.  After a long day of lines and crowds, we returned to our hotel room and decided to order room service.  The menu overall looked over priced and unappetizing, except one dish: the Shrimp and Grits.  My husband claims to hate grits, but he ended up eating most of it.  Anyway, we decided to recreate it with a few twists for a date night (yes, the Sous Chefs were in bed because they would never eat this anyway.)

Shrimp and Grits with Chorizo Succotash


  • 1 lb large shrimp, pealed and deveined
  • 2 tbs cajun seasoning
  • 1 tbs vegetable oil
  • 1 link Spanish Chorizo, diced
  • 1 large onion, diced
  • 3 small green chili’s, diced, seeds removed (unless you like your food to burn your mouth off)
  • 1 can sweet white corn
  • 3/4 cup instant grits
  • 3 cups chicken stock
  • 1 cup sharp cheddar cheese


  • Combine shrimp and Cajun seasoning, refrigerate while you make succotash.
  • Combine chorizo and onion,  in large skillet over medium heat and saute until onion is translucent.  Pour off excess fat.  Add chilis and corn and saute until corn is warmed through, being careful not to burn chorizo.  Remove from heat, set aside
  • Bring chicken stock to a boil.  Meanwhile, heat oil and saute shrimp over medium high heat until opeque and cooked through.
  • Once stock is boiling, add grits and whisk.  Cover and reduce heat to medium for five minutes.  When grits have obsorbed most of the liquid, remove cover and wisk in cheddar cheese until fully incorporated.
  • To plate, pour grits on to plate, add 2-3 tbs succotash and top with shrimp.  Garnish with fresh cracked black pepper.

Serve with Cornmeal Fried Okra as an accompaniment.

Mexi-Monday: Crispy Fish Tacos
August 8, 2011, 9:54 am
Filed under: Fish, Main Course | Tags: ,

If reincarnation exists, I think I was probably Mexican in my  last life.  I say this only to say, that I love Mexican food.  I love Mexican food so much that I’ve been known to cry over a burrito (which actually prompted my marrage, but that’s a story for another time.)  So to satisfy my Mexi-craving this week, I made one of me and my sous chefs’ favorites: Crispy fish tacos.  The Sous Chefs like this one because they can assemble their own, and are thus more likely to eat said tacos.


  • 2 limes, plus more for garnish
  • 1 tsp chili powder
  • 2 tbsp cumin
  • 2 garlic clove
  • 1 bunch cilantro
  • 4 fillets firm white fish, cut into strips
  • 2 Cups flour
  • 2 cups cold seltzer water
  • Oil for deep frying
  • Salt/Pepper
  • Tortillas
  • Pepper Jack cheese (optional)
  • Thinly sliced Radishes, red onion and lettuce (optional)


  • Prepare marinade for fish:  combine lime juice, zest of one lime, chili powder, cumin, cilantro (leave enough to garnish at the end).  Add fish and marinate for 15 minutes.
  • While fish marinates, heat oil to 350. 
  • Combine 1 cup flour and cold seltzer .  Shake excess marinade off of fish, dredge in flour, shake off excess and dip in seltzer batter. 
  • Fry fish in batches until golden brown on all sides.  Place crispy fish on paper towels to drain off excess grease and salt/pepper immediatly. 
  • To assemble tacos:  Place warm fish on tortilla.  Top with lettuce, cheese, cilantro, radish and red onion.  Serve with Chips and Guacamole.