Skip to main content

Shrimp And Grits

Do you like shrimp and grits? Well, I live in the South and have never made them and decided that I needed too. I was pretty excited about how they turned out.

IMAG0806

It was probably one of the easiest dishes to fix. I picked up some fresh shrimp and mushrooms at Whole foods and went to town.

I started out by taking the shells off and rising the shrimp.

IMAG0796

I chopped up 1/2 of an onion, 2 garlic cloves and a bunch of mushrooms.

IMAG0797

I sautéed the veggies in a little olive oil until they were nice and juicy.

IMAG0798

While the veggies were cooking I cooked the corn grits in water. It takes about 20 min for them to cook. I made a little extra so I could have cheese grits the next morning! Yum!

After the veggies were cooked I set them a side and cooked the shrimp.

IMAG0799

Once the shrimp was cooked all the way through I combined the veggies and shrimp sautéed for a couple more minutes.

IMAG0800

Once the grits had cooked for 20 min I added 1 cup of cheddar cheese

IMAG0801

And one tablespoon of lemon juice

IMAG0802

Mix it all together and you have cheese grits! If you like your grits a little more runnier you can add water or milk.

IMAG0803

You can salt and pepper to taste. I just served the shrimp and veggies on top.

IMAG0805

For those of you that don’t think this combination goes well together, well it does! Winking smile

Comments

Post a Comment

Popular posts from this blog

Day 1–Have a Headache Already

Happy New Year to everyone! Day 1 of the detox started today. It’s been pretty tough,I’m not gonna lie. I went to Whole Foods and Walmart yesterday to get all the fruits and vegetables I needed for the week. I’ve had a headache all day due to the lack of caffeine. I really don’t drink but maybe a cup and a half of coffee and a glass of tea a day. But I sure did miss it today. This morning I got up to help in the nursery at church. I made the Antioxidant smoothie. You can find the recipe here . It was really good, a little tart but not bad. When I got to the church I got a cup of unsweetened green tea (no caffeine) so I could convince myself it was a cup of coffee. The tea and smoothie held me over till about 11:30. I made a nice little salad for lunch with water with of couple apples thrown in. My salad had spinach, avocado, cucumbers, carrots, cherry tomatoes, and pumpkin seeds dressed with balsamic vinaigrette I did get pretty hungry this afternoon so I made the roasted chi...
6 comments
Read more

Vanilla Bean Almond Butter

I don’t know about you but I LOVE nut butters. I have never made my own because I didn’t realize out easy it was. I’m telling ya, everyone can make nut butter as long as you have a decent food processor and there's not turning back. I’ve had some left over vanilla beans from the vanilla I made a while back and wanted to use them, so I decided to use them in the almond butter. I made this about a week ago and it’s already half gone! It’s like a yummy creamy dessert. Once you try fresh pure nut butters you will never go back to store bought. Only 3 ingredients and no added oils! So here it goes: Start out by toasting your almonds until they start to smell yummy. Pour your almonds in the food processer and start to process. You will need to process for 8 to 10 minutes and stop several times to scrape down the sides, so be patient. Stage 1 Stage 2- Powder Stage 3-The natural oil starts to come out and its starts to ball up. Stage 4-Almost there, just a f...
4 comments
Read more

2011 AR Cornbread Festival

Saturday was the 2011 Arkansas Cornbread Festival in Little Rock. I entered the competition thinking it would be a fun activity to participate in; I had no idea how big of a festival it was going to be. The number of attendents kept increasing which made me more nervous as the competition neared.  The last count I had heard was 1000 people and  I thought, how am I’m going to fix enough cornbread for that many people?  I knew that they would only be getting a 2 oz sample cup but still, that's a lot of people. I spent Friday afternoon and evening baking cornbread. They suggested that we make 4 13x9 in square inch pans worth of cornbread, I ended up shooting for 5 just to be safe.  My cornbread was called Citrus Corny Cornbread. It originated from my mom’s corny cornbread recipe that I grew up on but I put a little twist on it by adding orange juice, orange zest, and cream cheese. After 3 trips to Walmart and o...
2 comments
Read more