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

Chicken Pesto Night

Today I was able to make breakfast at home due to the 2 hour delay in getting in to work. The roads this morning were a little slick. So, I made a bowl of oatmeal! The mix: Bob’s Red Mill Oats Chia seeds cooked in Cinnamon Brown Sugar Roasted almonds and walnuts I enjoyed a cup of coffee while eating my yummy bowl of oats. Last night I pulled out an old quinoa recipe to fix for lunch today. I’ve made this recipe before but I didn’t like it as much as the quinoa salad I made last week. Quinoa with Apricots and Pecans 3 T Chopped Pecans 2/3 C Quinoa 2/3 C Orange Juice 2/3 C water 1/3 C Chopped dried Apricots ¼ C golden rasins 2   Green onions 1 T Cilantro 1 T Lemon Juice 1 teaspoon olive oil ½ teaspoon salt In a small non stick skillet, toast pecans over medium heat, stirring often, 3 to 4 min. Place on place and cool. Place quinoa in a fine mesh strainer under cold water. In medium sauce pan stir together quinoa, OJ, and water. Heat to boiling. Reduce heat, cover and simmer 12 to ...
2 comments
Read more