Restaurant Wars

Ever been here?

http://www.cabananashville.com/

Click on the menu.


You're welcome.

Just a few suggestions.... the Tennessee Sliders, House Made Potato Chips w/ Gorgonzola Dipping Sauce, Lemondrop Martini, and every dessert they offer. Or anything else on the menu for that matter.

But especially what we now refer to as Best Dish in Nashville, their Spicy Shrimp & Grits.

Ben and I headed out for a date night a week or so ago, and went to Cabana. (Complete with my hair not in a pony tail and applied eyeliner! ooh la la) The evening was lovely, relaxed, a normal date night.... then we were introduced to Cabana's version of shrimp and grits, and now I feel that my life is complete.


After the initial shock of happiness, I told Ben I was about two seconds away from asking if I could go into the kitchen and beg the chef for the recipe.

On the way home in the car it dawned on me that while I didn't get the recipe (and wouldn't give it up if I were them anyway) it was time to brush up my imitation in the kitchen skills.

Cue grocery trip.

As I do most nights, I grab my little pajama bottomless helper and we go to work. 

 

Is it too much to say I hit a home run??

Cuz I did.

This kitchen was on fi-yah!!!

Try this, it will make your tummy so happy.

Spicy Shrimp and Grits, Cabana Style

(serves 2-3)

3/4 lb. large shrimp, peeled and deveined

1/2 lb. Vermont white cheddar cheese ( I use Boars' Head), grated

4 servings worth of original grits (not quick grits, trust me.)

1 pint heirloom tomatoes

1 clove garlic, minced, quartered

6-8 medium mushrooms, sliced

1/2 c. cooked and diced real bacon

1 1/2 stick unsalted butter

Tabasco sauce, sliced scallions, Tony Chachere's seasoning

In a cast iron skillet if you have one, melt 1/2 stick butter. Add garlic and mushrooms, saute until tender. Meanwhile cook grits according to directions. Add tomatoes and bacon to mushroom mix and heat throughout. Salt and pepper to taste. Set mixture aside in separate bowl. Add shrimp to skillet and sprinkle with Tony Chachere's, flipping and cooking until just pink (don't overcook or they end up like little pieces of shrimp-flavored chewing gum). Remove from pan and cover with foil to keep warm.

In same skillet, melt 1 stick of butter and add as much Tabasco as your spicy self wants. Turn burner to low and keep warm.

Add cheese to grits, a dab of butter, and s&p to taste, and stir until smooth.

Spoon grits into bowl, add a heap of tomato/mushroom/bacon mix, invite 6 or 7 shrimp, and then drizzle with Tabasco butter. Top with a few sliced scallions.

And if you have any other great shrimp and grits recipes let me know, this woman loves variation.

xoxo dae