Rosemary for remembrance they say. Here are a couple of rosemary recipes that bring back good memories for me.
Rosemary Roasted Grapes
Sounds strange I know. I was a bit confused myself. I had these at a restaurant in Austin recently. A local hot spot on Anderson Lane called Bartletts. When the waiter put them down I went to grab some and they were hot! Oh no, one of those over-priced restaurants that do ridiculous things, I thought. There aren’t many things that I won’t try once though. So, I proceeded to take a bite. They were delicious. They were so good that I just ordered vegetables for dinner and they were all good. All of the creations had really great flavor combinations with very little oil and butter. I am always looking for ways to make fruits and vegetables more appealing. This is an easy way to do that. These would be excellent on a cheese board for a cocktail party or appetizer. Here is my rendition.
- bunch of grapes-rinsed but still on stem
- 2 pinches coarse salt
- 1 tablespoon of Olive Oil
- 1 teaspoon of finely chopped rosemary
Rosemary Skewered Shrimp and Mushrooms with Rosemary-Chili-Garlic Oil over Loaded Grits
I have been building this dish in my mind for some time. Actually since I had a very delicious BBQ Shrimp and Grits at Emeril’s NOLA in New Orleans. I love that good food just inspires more good food!
I like to have bold flavor in my food. If it is salty, really salty, if it is spicy, really spicy etc. Rosemary is such a robust flavor I wanted to combine it with my other favorite strong flavors, chili and garlic. I had to have something with it. A neutral and light conductor like shrimp was just the thing but chicken would probably be good too. I think Polenta would work well but I chose grits. That seems the perfect backdrop to my favorite flavors and I am crazy for shrimp and grits. This is not an everyday meal and I made small portions because the grits are so rich. Enjoy! I know I will.
For 2 servings:
- 2 woody rosemary stems
- 8 colossal shrimp (Gulf shrimp is in season right now)
- 8 small mushrooms baby bella or white
- Salt and Pepper
- 1 teaspoon finely chopped rosemary
- Chili garlic rosemary oil for drizzling-see recipe below
- 2 cups of cooked grits
- ½ cup of cheddar cheese
- 1 tablespoon freshly chopped chives
- 3 tablespoons crumbled bacon (cooked)
- Lemon for serving
Make the chili garlic rosemary oil the night before or the morning of when you plan to have these. Soak rosemary in water for 30 minutes. Drain and set aside to dry. Wipe mushrooms. Shell and clean the shrimp. Remove almost all the leaves on the rosemary stem except some at the end for presenting. Using a small paring knife make a point at the opposite end from where the leaves were preserved. Alternately skewer the shrimp and mushrooms. You can adjust the number for servings and the length of the rosemary stem. Place the skewers in the fridge until just before cooking.
Preheat the grill.
Make the grits. When complete add cheese, chives and bacon. Keep warm on stove over lowest heat and stirring occasionally.
Divide the grits between two bowls (oops mine got extra). Lay cooked skewers on top and drizzle with remaining chili garlic rosemary oil. Serve with fresh lemon wedge.
Chili Garlic Rosemary Oil
- 6 tablespoons of olive oil
- 4-6 garlic cloves peeled and crushed
- 2 tablespoons of chili flakes
- 1 tablespoon finely chopped rosemary
In a small saucepan, Heat over medium heat for a few minutes until very hot but not boiling. Turn the heat off, cover and let sit until ready to serve. The longer it sits, the better it gets!
Taking this on over to Strut Your Stuff Saturday to extend the memories! Also sharing with: