Cook Something: Corn Grits and Crab, Snow Pea Saute

I love meals in the summer.  They're so easy they practically cook themselves.  I spotted this recipe in the July edition of Food & Wine Magazine.  Side note: If you like to cook, do yourself a huge favor and subscribe to the F&W.  It's pretty much the most amazing magazine ever.

Sorry for the iPhone pictures again.  I decided to paint a dresser on a whim last night, so dinner was a bit rushed.

The original recipe called for shrimp, but our local market had jumbo lump crabmeat flown in from the coast that morning.  And since crab meat is pretty much my favorite, we decided to do a little reconfiguring of the recipe.  The crab meat and the sweetness of the fresh corn are perfect compliments to each other.

Fresh Corn Grits and Crab Snow Pea Saute
adapted from Food and Wine

Ingredients:
Grits

• 5 ears of corn, shucked and grated on a box grater (this step kind of sucks).
• 1/4 cup milk, plus more if grits over thicken
• 1/4 tsp each chile powder and smoke paprika
• salt and pepper to taste

Crab Saute

• 1 lb lump crab meat (or any other seasonal seafood)
• 1 cup snow peas, ends trimmed
• 1/2 cup thinly sliced red onion
• 1 ear of corn, kernels removed with a knife
• 6 tablespoons unsalted butter
• 1 cup lager

Instructions:

• Add the corn, milk, and spices to a saucepan and cook over moderate heat until thickened.  It should be the consistency of grits.  Set to the side.
• Melt 4 tbs of butter in a large skillet.  Add the vegetables and cook until they begin to become tender, but remain crisp.
• Add the crab and cook for approximately one minutes.
• Add the lager and bring to a  boil.  Cook on high until about half of the liquid evaporates and the shrimp is cook through.  Swirl in the remaining 2 tbs of butter.
• If your grits are too thick, whisk in a little more milk and heat until warm.  (I didn't need to do this.)  Ladle the grits in a bowl and top with the crab sauté.  Serve with a lemon wedge.

Seriously delicious.  We have extra crab and I'm pretty sure we'll be eating this again later in the week.