Money on the Table Episode 1 Show Notes

Advertiser Disclosure: rich & REGULAR is a member of affiliate marketing programs and may receive commission in exchange for promoting products and services.

This is Part 1 of a 3-part story. Read Part 2 and Part 3

---

---

Recipes

In Episode 1 of Money on the Table, we prepared our twist on a classic southern dish; shrimp and grits.  Here are the recipes and you can use to prepare it at home.

Homemade Shrimp Stock:

Shrimp shells from 1 lb of peeled 21-25 shrimp (fresh or frozen)

3 medium sized carrots, peeled and chopped small

2 ribs of celery, chopped small

1 whole onion, chopped small

4 cloves of fresh garlic, crushed

Fresh thyme, 3 sprigs

2 Bay leaf, dried

Lemon peel, 2

Crushed tomato, 1 cup

Fresh parsley, 4 sprigs or 

Olive oil, 3 tbsp, or as needed

White wine, 6 oz

water, 1 1/2 quarts or 48 oz

Directions: 

1. Peel and de-vein shrimp . Set shrimp aside.  If you want, you can completely remove the tail shell. We leave them on for presentation…or eat them (LOL)
2. Add the olive oil to a medium sized pot and saute shrimp shells on medium heat. Stir constantly for approximately two minutes to avoid burning.
3. Add chopped carrot, celery and onion to the pan and saute until the vegetables begin to soften. Add thyme, bay leaf and parsley
4. Add crushed tomato to the shrimp shells and vegetables. Saute for one minute and deglaze the pan with white wine
5. Allow the white wine to reduce by half, add water and lemon peel
6. Bring to a boil, reduce to a simmer and allow to simmer for 90 minutes on low heat
7. After the liquid has reduced, the flavor should intensify. If not, add a little salt to taste.
8. Strain through a fine mesh colander or use a strainer and cheesecloth
9. Set aside in a clean container and allow to settle. Once settled, skim the fat from the top

---

Want to cook better at home?  Then check out our ebook, Eat Better on a Budget.  

You can save 25% by using code MOTT at checkout!

---

Creamy cheddar stone ground grits

Stone ground grits, approx 16 oz/1 pt

Half and Half, 1 quart

Water, 1 quart

Chicken stock (optional) 1 quart

Herbs (bay leaf and fresh thyme)

cayenne, a sprinkle

Unsalted butter, 3 oz

White cheddar, sharp, grated, 8 oz

Directions:

1. Add half and half and water to a large pot. Bring it up to temperature but don’t let it boil.
2. Add bay leaf, thyme and cayenne. Slowly stir grits into the pot and whisk together to remove lumps. Reduce the heat to a low simmer
3. As the grits slowly absorb the liquid, add more liquid (stock or water) at approximately one pint at a time, stirring continuously.
4. After 30 -40 minutes of adding liquid and stirring the grits should be tender and “bubbling”. If not, keep adding more liquid until they are tender. Don’t add too much water or your grits will be runny
5. Turn off the heat, set aside and allow to rest for ten minutes.
6. Then fold in butter and cheese with a wooden spoon or rubber spatula. Season with salt and pepper to taste. Set aside and allow to rest for another ten minutes before serving.

---

Want to cook better at home?  Then check out our ebook, Eat Better on a Budget.  

You can save 25% by using code MOTT at checkout!

---

Shrimp n’ grits : (Ingredients and Preparation)

peeled and de-veined shrimp, 21 – 25s

sliced garlic

hickory smoked bacon, diced (optional), 4 oz

grape tomatoes, halved, 10

sliced chives or scallions

butter, 5oz

shrimp stock, at least 10 oz

1. Add chopped bacon to a saute pan and allow to brown slightly (optional)
2. In a large saute pan, add two ounces of butter [iand sliced garlic on medium heat. If you’ve already added bacon, there is no need to add butter here.
3. Add shrimp and saute until slightly brown on one side
4. As you flip the shrimp, add the grape tomatoes, saute for 30 seconds.
5. Deglaze the pan with shrimp stock and bring to a boil. Reduce to a simmer and allow flavors to combine, approximately one minute.
6. Add 2 oz of butter to finish the dish and to make the sauce smoother. Garnish with sliced chives
7. To serve, add grits to the base of a bowl and pour shrimp and sauce over the top
8. Serve with your favorite Chardonnay, Viognier, Chenin Blanc or white blend and…talk about money!

OMG! Check out this Shrimp n ' Grits recipe from rich & REGULAR! Click To Tweet

---

Show notes, articles and blogs

In this episode we covered a wide range of financial and interpersonal topics.  Here are a list of related blogs and articles you may want to check out

1. Embracing Conflict: Julien’s talk at the EconoME conference
2. When tough conversations hit close to home: That one time we pushed too hard
3. The three words we use to diffuse money arguments
4. Why so many American’s don’t talk about money, The Atlantic, March 2020
5. This common behavior is the No. 1 predictor of why you’ll get divorced, Marketwatch, Jan 2018
6. These are the top cities where African Americans are doing the best economically, AJC, Jan 2020
7. The Pros and Cons of Salary Transparency, Forbes, Mar 2020
8. More states are forcing students to study personal finance. It’s a waste of time, Washington Post, April, 2019

---

---