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Christmas Dinner Recipes
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Shrimp and Grits
Unusual Christmas dinner recipes can jazz up your holiday feast! This recipe
serves two people; double the recipe to feed four.
Are you tired of the same old Christmas dinner recipes? Do you love southern
flavor? Here's a yummy southern style Christmas dinner recipe sure to please your
crowd!
You will need:
- Cooked grits (2 serving sizes)
- Olive Oil (2 Tablespoons)
- Diced Tasso Ham (1/2 cup)
- Diced Leeks (2 Tablespoons)
- Diced Onion (2 Tablespoons)
- Diced Green Peppers (2 Tablespoons)
- Large Shrimp (20 medium, peeled, de-veined, with tails
- White Wine (1 to 2 Tablespoons)
- Heavy Cream (1 cup)
- Salt and Pepper to taste Chopped Green Onion Tops
Instructions:
Cook grits according to package directions, then set aside and keep them
warm.
Heat oil in a large skillet over medium heat. Add the Tasso and saute until
crisp. Add the diced vegetables and saute until the onions are translucent. Add the
shrimp and saute for an additional 30 to 45 seconds or until the shrimp are
pink.
Remove everything from the pan and set aside. Deglaze the pan with a little of
the white wine. Slowly add the cream and let reduce until thickened Season with
salt and pepper.
Divide the grits onto two plates. Pour the sauce over the grits. Garnish with
the onion tops. Add the shrimp mixture and enjoy!
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Tasso Ham
Tasso Ham
Product Features
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Made in the United States of America
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Serve a Cajun specialty from your own kitchen
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Perfect to add to jambalaya or collard greens
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Great on sandwiches
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Add it to Navy Bean Soup
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Can also be served for breakast or your next party
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The average weight is 1 pound
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Christmas Dinner Pot Roast
Preheat oven to 350 degrees F.
You will need:
- 1 (4-pound) boneless Chuck pot roast (tied).
- Salt and pepper to taste
- 2 tablespoons of Vegetable oil
- 1 finely chopped cup of onions
- 1 finely chopped cup of carrots
- 1 finely chopped cup of celery
- 2 bay leaves
- 2 teaspoons of thyme
- 4 cups of beef stock
- 4 tablespoons of all-purpose flour
- 4 tablespoons of butter, allowed to soften
Instructions:
First, pat the roast dry and season well with salt and pepper.
In a Dutch oven, heat the oil over medium heat until hot but not smoking.
Add the roast until all sides are brown. (this should take about 15 minutes)
Put the roast on a plate.
Pour out all but 1 tablespoon of oil from the Dutch oven.
Add onions, carrots, celery to the Dutch oven and cook over medium heat. Stir
occassionally until golden.
Place roast back into the Dutch oven. Add the bay leaves, thyme and enough beef
stock to come 2/3rds of the way up.
Bring to a simmer, skim, cover tightly, and set in the lower third of a 350
degree preheated oven.
The liquid will need to remain at a simmer for 2 1/2 to 3 hours or until the
beef is tender.
You will need to turn the roast over several times during the cooking time.
At the end of the time and when the roast is tender, carefully take the Dutch
oven out of the oven with oven mitts.
Take the roast carefully out of the Dutch oven and place on a cutting board. Let
it sit for 10 minutes. Cover it with aluminum foil during the 10 minutes. Make a
gravy out of the liquid in the Dutch oven while you are waiting on the roast.
Slice the roast and serve with a salad and dinner rolls.
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Calphalon One Infused Anodized
8-1/2-Quart Dutch Oven with Stainless Steel Lid
Calphalon One Infused Anodized 8-1/2-Quart Dutch
Oven
Product Features
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8-1/2-quart Dutch oven
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Includes riveted handles and a stainless steel lid
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Hard anodized construction offers durability and
excellent conductivity
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Unique polymer finish penetrates surface for strength
and easy food release
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Broiler- and oven-safe up to 700 degrees F; safe with
all utensils including metal
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Made in the USA
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Hand wash with warm soapy water; lifetime warranty
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Shipping Weight: 10 pounds
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