Venturing out of my shell

 

I am sharing a shrimp recipe, so this blog title is fitting.  But what I really want to share is the story of the slow transformation I’ve been going through, from being a cloistered hermit to a careful but elated extrovert.  I’ve always been a social creature, but the pandemic put an end to that for all of us for a while.  I became a widow at the peak of the pandemic during the first summer, with no vaccines and significant restrictions on travel and social gatherings.  I was experiencing the solitude of living alone and missing my companion, compounded by the isolation I endured and a visceral fear of the virus.

It was a shock to discover that I had turned into an introvert over time, a willing prisoner! I had to convince myself to go out and do things.  I felt like turning down all invitations and just staying home.  It’s so easy to be trapped!   My inner voice said: “Stay home and do nothing!”  I am sure that many people have experienced this reaction to being alone too long.  The trick is to force yourself to get out there and do something!  For me, signing up and paying for an activity or event forces me to follow through and get out of the house.

So, my reemergence began with this food blog. Then, I submitted a recipe to the Maine Community Cookbook and was thrilled to have my grandmother’s fish chowder recipe accepted for inclusion!  That gave me some confidence in writing about food.

                                         Fish Chowder Faye in the Maine Community Cookbook

Then, my BFF suggested that we join a Latin dance class, held weekly at an adult learning center.  What a hoot!  The exuberant instructor brought infectious joy into the sessions and I have to smile as I go through the steps of the merengue!

And most recently, I signed up for an all-day food journalism workshop, taught by a nationally recognized food commentator for NPR.  As the day approached, I had doubts.  I thought that I was too much of an amateur for this, and the other participants would be far more professional than me.  Instead, I found a very supportive group of people who love cooking, eating and writing about good food.  The workshop included a hearty, home-cooked lunch.  The entire experience was transformative for me. 

My goal here is to encourage you to venture out from beyond your shell and find something inspirational to do! Expand your world!  Take on a challenge!  And whatever you choose to do, be there in the moment and make the most of it!

And now, for the shellfish!

I admit that I am a cook with Yankee roots and you might question my venture into Southern dishes. But trust me, this is easy and very delicious.  I think grits are great as a side dish and I especially love shrimp and grits!  Certainly, my grandmother would never have tasted this dish!  This is an easy meal to prepare and aside from the time it takes to marinate the shrimp, this meal is ready in 10 minutes!  I like to spread leftover grits in a shallow dish with a cover and chill overnight.  The next morning I cut the grits into squares and pan fry in butter, to serve with bacon and eggs!

 

Shrimp with Cheese Grits

For the Shrimp:

½ lb. of raw medium shrimp (10-16 count)

Marinade:

¼ cup olive oil

2 teaspoons lime juice

2 cloves of garlic, chopped (can substitute 2 teaspoons of dried garlic)

Seasoning to taste:

Tabasco or other hot sauce

Old Bay Seasoning

Aleppo pepper

 

Peel and de-vein the shrimp.  Mix all of the other ingredients in a bowl and add the shrimp to marinate for at least an hour.  To cook shrimp, place them on skewers and cook on a grill or use a cast iron grill pan on your stove if you do not have a grill.  Cook on one side for 2-3 minutes, then flip and cook for an additional 2-3 minutes.

 

For the grits

1 cup of chicken broth

¼ cup old fashioned grits

4 oz. cheddar or pepperjack cheese

2 tablespoons butter

1 – 2 tablespoons of light cream

Salt and pepper to taste

 

Bring chicken broth to a boil in a medium saucepan.  Add grits slowly, stirring continuously.  Simmer for 6-7 minutes, add cheese, stir until melted, add butter and stir again until melted.  Add light cream and season to taste.  Place grits on the serving dish, top with the shrimp.