What's For Lunch? Recipes.

I had some friends over last night and we feasted on chili shrimp and black beans and tortillas and all the fixings: guacamole, ( thank you Costco), shredded cheese, ditto. shredded cabbage, onions, salsa, sour cream.

First course my friends brought Greek spanikopita and stuffed grapeleaves, and for dessert, my daughter and her wife brought a chocolate covered vanilla pudding and graham cracker pie/cake/wicked something. 

Since it's mango season we had Mangoritas first. I rarely drink, but this is from my tree!!! I now have about 10 quarts of frozen mango in my small freezer. Got to use them some how.

Mango-Rita Recipe

Recipe: Makes FOUR generous drinks with ice, or served over ice. You make your own decision.
Make a simple syrup of 1/2 cup sugar and 1/2 cup water in a pan, heat until dissolved and clear, cool.
Squeeze limes, oh around 15 or more depending on the size of the Persian limes, you don't want to be doing this after a few of those Mangoritas. I had no idea how many I needed, but the bag of limes from, where else, Costco, held a few dozen or more. I used one of those heavy metal lime squeezers, the best kitchen tool I ever bought, (except for the espresso maker,) 
I ended up with about two cups of the juice. 

Put in blender or Magic Bullet - 6 oz tequilla, 3 oz. triple sec, 3 oz. fresh lime juice, 2 oz simple syrup.
Add about a 1 and 1/2 cups of mango pulp or chunks and the same amount of ice. Whizzzzz. Serve over ice or not. Enjoy. Now, who is cooking dinner?!!!!

So, as the title promises, todays leftovers were as follows.

Guajillo chile rubber shrimp over grits. Yes, I have, after living in the south for over 20 years, have picked up this crazy combination but it works, creamy cheesy grits, served hot in a bowl, with the chile spiced shrimp just served on top.

Shrimp and Grits

1 shallot and oil and butter
1/4 cup fine yellow grits
1/2 cup milk
1/4 cup water
pinch of salt
1/4 cup romano cheese finely grated

In a small try pan - Peel and saute about a half pound of fresh frozen wild caught shrimp.
I dusted the shrimp with Guajillo chilli powder and some lime juice over them as they sauteed. 

For one portion of grits
I sauteed a shallot in olive oil and butter, about a total of 1/2 T.
Then I added the milk and water, brought to a low boil, I poured in the grits and stirring over low heat about two minutes, until it thickened, I added the cheese, if too thick add more milk. Salt and pepper.
Serve the shrimp over the grits.

And also left over was a pint of all the lime juice that  I squeezed and today I made my own real lime-ade. With the leftover sugar syrup I made yesterday for the Margaritas.

Lime-ade - half lime juice and half simple syrup served over lots of ice. Tart and sweet. Refreshing.