Parmesan Pea Risotto

Ok so I really really wanted risotto but I had no arborio rice and I had never made risotto without the traditional number one ingredient!!! What to about this situation....should I try regular long grain white rice....I mean I know the process of making risotto so I figured hey I'll treat the rice just as I would the arborio. AND a plus side is that if I could pull this off I would be able to make fantastic risotto without the expensive arborio!!! 

And it was amazingly fantastic!!!! My husband said it was awesome and delicious...I used peas in this recipe but the possibilities are endless...mushrooms, carrots, chicken, etc etc. Let your imagination run free and get creative. I used cooking white wine in this recipe because we don't drink and we don't buy alcohol even if it is to cook with. 

This will impress EVERYONE!!!! Enjoy......and Eat on! 

• 2 cans reduced-sodium broth(I used beef bc I was serving with steak)
• 2 tablespoons butter
• 1 cup of onion, finely chopped
• 1 1/2 cup peas(frozen)
• 1 tsp garlic minced
• 1 1/4 cups long-grain white rice
• Kosher salt and fresh ground pepper
• 1/2 cup dry white wine or cooking wine
• 1/4 cup grated Parmesan

In a saucepan, bring broth to a simmer over medium. In a large saucepan, melt 1 tablespoon butter over medium. Add onion, peas, garlic; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes. Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth). Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.

BBQ Shrimp n Grits

Ok.....once upon a time my husband took me to a very nice restaurant overlooking the Gulf, that claimed to have great southern food. I ordered the BBQ shrimp pasta and it was.....DISGUSTING!!! No flavor. No depth. No good!! So last night I recalled that BBQ shrimp and I was determined to make my own...so that's what I did!!! My husband said...."This is why I married you!!" So I hope you Enjoy....and Eat on!!

Ingredients
2 pounds medium-large shrimp in their shells, about 42, shells removed and reserved
2 tablespoons of my go to seasoning mixture, recipe follows
freshly ground black pepper
2 tablespoons olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup cooking white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons butter

Season the shrimp with 1 tbsp of seasoning mixture and cracked black pepper. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining 1 tblsp of seasoning mix, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, and strain into a small saucepan. Place over high heat, bring to a boil, and cook until thick like BBQ sauce for about 15 minutes. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the BBQ sauce. Stir and simmer for 3 minutes. Whisk the butter into the sauce. Remove from the heat. Put grits in center and spoon shrimp and sauce over top!!! ENJOY!!!! 

P.S....I use regular grits. At the end of cooking my grits I put about 1/3 cup of cream into my grits to make them delish and creamy!!! 

Creole Seasoning Mix:
2 1/2 tablespoons paprika
2 tablespoons salt

1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
2 tablespoons garlic powder
1 tablespoon black pepper

Combine all ingredients.