Shrimp and Andouille Sausage with Cheesy Grits

There's so much discord in our nation, that I am at a loss of what to write about today. Do I happily write about food and ignore the monster in my room that scares me so much. Do I write about how I'm feeling and open myself up to criticism and personal attacks that seem to be so commonplace when you exercise free speech. I wonder where our manners have gone and our ability to 'agree to disagree'. Civility, decency and wisdom seem to have disappeared from our social discourse. Being unapologetically rude, mean, and ill-informed have become acceptable norms, and based on the results of our last election...celebrated. Social media has made it easy to voice our opinions but even easier to forget decorum; I can say what ever I want and not be responsible if it is taken the wrong way. Hop on the soapbox, spew venomous and personal attacks when someone has a different opinion or view and then disappears into anonymity. Free speech is our right, but I really believe speaking with dignity and respect toward others will get you heard. It's not only what you say, but how you say it. We've forgotten that I think.

What will happen to our moral fabric now that we have a leader who tweets ignorant and divisive rhetoric daily? He fills airspace with deflections, fabrications, and red herrings which are then fact checked and debunked by media outlets. But why isn't he held to account, for real? IS there no real consequence to not being truthful? Why does he still have credibility? What message does it send to our children about honesty? 
Yeah, yeah, I know that's an old fashion notion...that pesky honesty thing. But just like kindness, in my world, it still matters!  But really, what does that do to our collective humanity if the leader of the free world spreads propaganda that we know and can prove is false? I fear it will affect our humanity. Will the lies be tolerated and accepted as we become desensitized to the barrage of injustices and inconsistencies of words to actions? Will we lose our sense of right and wrong? Will we care? I do.

That being said, my fear of the new president is not partisan. I am neither a Democrat or Republican, so please spare me the politics. Obviously, his lack of political experience and knowledge of the Constitution is a legitimate reason to fear him as President. He's been called a misogynist, racist, xenophobe, etc, but those are just symptoms of the real problem with him...his lack of humanity and integrity. This is most troubling because his integrity, or lack of, is what will guide his decisions no matter what job he holds or what affiliations he aligns himself with. Integrity is consistency of character and ultimately how we measure trust in a person. I trust someone when their actions and words match and they are transparent. He is not transparent and speaks with malice to incite fear and hatred, to confuse, to intimidate, to divide, to threaten, to discredit, and to degrade Americans. He is the most un-American President to have ever hold office. He doesn't care about America or Americans and he proves it every time he speaks and pits us against each other. He doesn't want to unify America. He wants us to be fighting each other and blaming each other so we don't notice as he takes our democracy and our freedoms from us. He is dividing us and tearing at the very fabric of what makes America great...its people!  
We must hold him to account for the things he says, for the damage his words inflict and the actions he takes. We must end the partisan arguing and judge him only on the content of his character. Like it or not, he works for us and he needs to answer to us. 

I'm stepping off my soapbox now...I need comfort food.
 

Shrimp and Grits 

Serves 4 (adapted recipe from Teri Appleton Villanueva)

Prepare Grits
1 1/2 cups hot chicken stock, divided
3/4 cup milk
3/4 cup cream
1 garlic clove
1/4 t sea salt
1/4 t. black pepper
3/4 cup stone ground grits (I used yellow cornmeal)
1/4 cup sharp cheddar, grated

In a medium saucepan, over medium heat, add 1 cup chicken stock, milk, cream, garlic, salt and pepper. Slowly whisk in grits and when the grits begin to bubble, turn the heat down to low and simmer, stirring frequently. Cook for 10-15 minutes until smooth and thick. Cover and set aside. 

When shrimp and sauce is done, reheat over medium heat and add some of the remaining 1/2 cup of the hot chicken stock to thin if necessary and then stir in the cheddar cheese and heat until almost melted.

Andouille Sausage Gravy
1 Tbsp olive oil
1 small onion, minced
1 stalk celery, minced
1/2 pound Andouille sausage, finely chopped
1 garlic clove, minced
1 Tbsp all purpose flour
1 cup chicken stock
2 T tomato paste
1 pound 16/20 shrimp, peeled, deveined
~3 T parsley, chopped
1/8 t. cayenne pepper (or to taste)
Franks Red Hot Sauce (to taste)

Place oil in a large skillet and saute the onion and celery over medium heat until softened. Add sausage and cook until browned. Add garlic and saute until fragrant, about 1 minute. 
Stir in 1 T flour until incorporated with other ingredients. Whisk in chicken stock and tomato paste and when it begins to simmer, lower heat and add shrimp. Cook until shrimp are firm and pink. Season with cayenne pepper and parsley. Spoon grits into hot bowls and ladle the shrimp and andouille gravy over grits. Serve with Franks Red Hot Sauce to taste.

 Other recipes to try:

Easy Crab Cakes with Remoulade

Shrimp with Chili Garlic Cream Sauce

Blackened Shrimp Lettuce Wraps

Blackened Shrimp Poboy Lettuce Wraps

If you've been following Castellon's Kitchen on Facebook, you'll know that I'm growing pumpkins this year in my backyard and I'm really excited about them. I check their progress everyday and post any milestones. Yesterday, I posted that I finally saw two female pumpkin flowers. Pumpkins have male and female flowers on the same plant and Bees/insects are needed to transfer the pollen from the male to the female to make baby pumpkins. Very exciting stuff because there was a ton of male flowers, and up until yesterday, I had no female flowers. Finding my first two females was a proud 'Gardener mom' moment for me. However, I'm worrying too much. 
Last night, I had a dream that I woke up this morning and all the leaves were eaten by these fat, green caterpillars. I was so disappointed. And now as I type away this morning and look out my kitchen window, I'm watching two squirrels chase each other along the top of the property wall...My second thought after, "How cute.", was, "those cute furry things are going to eat my pumpkins when the fruit sets." 
I definitely need to chill out and let nature take it's course and not worry about those pumpkins so much. They will come in when they will, some will be eaten or won't ripen. If I get one pumpkin, I will be happy, but if I don't, I can always go to the pumpkin patch...

Here's a great recipe that came about from our Cajun themed Dinner Club this summer. I love Shrimp Poboy sandwiches and decided to do a version sans the roll. For those purists out there, you can always take the lettuce wrap and throw it on a roll with some spicy mayonnaise. But for those who like all the flavors of a Blackened Shrimp and the creamy spiciness of a crunchy coleslaw wrapped in a cool lettuce leaf, minus the carbohydrates from the bread, this is for you. Try them as a light, satisfying main dish or bring these to a party as an appetizer and wait for the compliments. They are super easy to prepare. The most difficult part is peeling the shrimp which is not hard really, just time consuming. It's a perfect dish for summer.

Blackened Shrimp Poboy Lettuce Wraps
Serves 8-10

1 lb medium shrimp, shelled
2-3 T Cajun Blackened seasoning
olive oil
1 head of Boston or Bibb lettuce, leaves separated
Spicy Coleslaw, prepared
green onions, chopped

Spicy Coleslaw
5-6 cups shredded cabbage or 1 pkg coleslaw cabbage
1 cup Cajun Aioli Sauce, recipe below

Cajun Aioli Sauce
1 cup mayonnaise
zest and juice of one lemon
1 T Dijon Mustard
4 cloves garlic
1 T Creole Seasoning
1 T Blackened Seasoning

Preheat oven to 350 degrees. Place peeled shrimp in a medium bowl and combine with oil and blackened seasoning. Toss to coat. Arrange shrimp on a parchment lined cookie sheet. Bake for 15 minutes, turning shrimp about half way through cooking time. Set aside to cool. 

Prepare Cajun Aioli Sauce. Whisk all ingredients in a large bowl. Add shredded cabbage to Aioli sauce and combine. Refrigerate for 1 hour to let flavors meld and for cabbage to soften a little. 

Spoon out some of the shrimp and place on lettuce leaves and top with spicy coleslaw and green onions. Serve. 


Another Shrimp recipe to try: Shrimp with Garlic Chili Cream Sauce