In The Kitchen: 10.31.20

Menu ideas and recipes for shrimp, striped mullet, vermilion snapper, summer squash, zucchini and basil pesto

The best shrimp and grits

I know, I know, I always say that, but if you’ve ever made this shrimp and grits recipe, you know it’s true. And if not, once you do, you’ll never be satisfied with any restaurant’s shrimp and grits again—unless you’re at Crook’s Corner in Chapel Hill NC, where this recipe originated.

Take this dish to the next level by making your own shrimp broth from the shells. Take it to the manic nirvana level by getting shrimp with the shells and heads on so you can throw the heads in the broth too.

Striped mullet and vermilion snapper

Here’s a much quicker dish to make: garlic and herb baked striped mullet topped with panko bread crumbs mixed with melted butter.

Another simple one: baked vermilion snapper with curry butter. I only made the curry butter portion of the recipe. I recently bought some curry powder from Spicewalla and WOW. Pricey but powerfully aromatic.

Farewell summer veggies

Greens were on the menu again this week, as usual. But I also purchased the last of the season’s summer squash and zucchini at the farmers market and made summer vegetables al pesto. I added broccoli stems, carrot, red bell pepper and tomatoes to the pan too.

Making a cozy Ina Garten dish for tomorrow and Tuesday. More on that next week, see ya!

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