Beat the Heat Lunch-Shrimp, Grouper and Wine

Down South, the weather will remain hot for many more weeks. Food choices work best when balanced with the season. The excitement of autumn with harvest festivals and tailgating looms near the horizon, but for now, the lazy days of summer call for fresh seafood and chilled drinks. Really good seafood is available and creative recipes showcase flavors that entice, offering a reward of satisfaction especially when we prepare these dishes and select the accompanying beverages.

Ceviche with Wild-Caught ShrimpPhoto byDown South Today

Key West Shrimp Ceviche

Ingredients:

1 pound large wild-caught shrimp, peeled and deveined with the tail on

2 pink grapefruit, peeled and segmented, seeds removed

3 tangelos, peeled and segmented, seeds removed

3 tangerines, peeled and segmented, seeds removed

1 sweet pepper, diced

1 large Florida avocado, peeled, pitted and diced

2 tablespoons seafood boil seasoning

1 red onion, diced

1 tablespoon olive oil

3 limes, juiced

½ cup fresh cilantro, chopped

1 bag plantain chips or tortilla chips

Sea salt and fresh ground pepper, to taste

Preparation:

Fill a medium-sized sauce pot ¾ the way with water, and heat over medium-high. Add the seafood seasoning to the boiling pot of water. Add the shrimp and cook for 2 to 3 minutes or until completely done. As soon as the shrimp are done, plunge them into an ice water bath to stop the cooking and cool them off. When the shrimp are completely cool, strain them and put them into a medium-sized mixing bowl. Add the citrus, sweet pepper, red onion, olive oil, lime juice, cilantro and avocado. Season the ingredients to taste with salt and pepper. Stir to combine ingredients. Serve ceviche with chips.

Grouper with Smoked Gouda GritsPhoto byDown South Today

Grouper with Smoked Gouda Grits

Ingredients:

4 (5-7 ounce) portions grouper

2 large tomatoes, diced small

1 cup thick-cut bacon, chopped small

1 cup stone-ground grits

2 ½ cups vegetable stock

1 cup milk

1 tablespoon butter

½ cup smoked Gouda cheese, cubed

1 teaspoon olive oil

¼ cup fresh parsley, chopped fine

1 tablespoon fresh garlic, chopped fine

¾ cup heavy whipping cream

½ lemon, juiced

4 scallions, sliced thin for garnish

Sea salt and fresh ground pepper, to taste

Preparation:

Gouda Grits: In a medium-sized saucepot, add 2 cups vegetable stock and 1 cup of milk. Bring ingredients to a simmer over medium heat. Add grits and butter and let cook according to the directions on the package of grits. When the grits are cooked, add the smoked Gouda cheese and stir to combine. Taste grits and adjust seasoning with salt and pepper. If the grits seem too thick, add a small amount of vegetable stock or milk until the desired consistency is reached. Turn the temperature to low until the dish is ready to be plated. Florida Grouper Preheat a large sauté pan over medium-high heat. Add 1 teaspoon of olive oil to the preheated pan. Lightly season the grouper fillets with salt, pepper and fresh parsley. Carefully place the seasoned fillets top side down in the sauté pan. Cook each fillet for around 3 minutes on each side or until golden brown and completely cooked throughout the thickest part of the fillet. Remove the cooked fillets from the pan and add the chopped bacon. Cook the bacon until crispy, and add the tomatoes and garlic. Cook the tomato mixture until the tomatoes start to wilt and release their juices. Add the heavy cream, lemon juice and 1/2 cup vegetable stock. Quickly bring ingredients to a boil and reduce heat. Taste tomato gravy and adjust seasoning with salt and pepper. Serve the grouper over a bed of grits and top with the tomato gravy. Garnish with the thin sliced scallions.

Food-friendly Fumé BlancPhoto byDown South Today

Sir Verde’s Wine Suggestion: We’re still enjoying the wonderfully light wines like Fumé Blanc. Dry Creek Vineyards offers one of the finest. Serve chilled.

Bonne dégustation!

Sir Verde, Wine ConsultantPhoto byDown South Today