 |
| Yummy shrimp and grits! |
I know one thing for certain… my James LOVES shrimp and grits—in fact, I joke that it is the way that I stole his heart. It was the first meal that I ever made him, and now, we love to make it together.
We have been staying at a friend’s house watching their pup Lola while they are out of the country (lucky them), and have been throwing together dinner at the last second for the past week. James has come up with some very yummy solutions including a Bratwurst + Onion+ Corn-on-the-Cob dinner, mixed with a lot of dining out (we do that way too much).
On my way home to pick up a few things to take over to our house sitting post last night, I was thinking about dinner and remembered that I had a bag of frozen shrimp in the freezer—PERFECT—I can throw together shrimp and grits. I did NOT even have to go to the store! The shrimp and grits recipe that I make really isn’t a recipe—it’s more of a suggestion. This recipe is SUPER healthy because the only fat or oil in it is olive oil—yep, that’s right—no cream. Also, you can really combine any veggies that are around and it always seems to turn out really great!
Two excellent cooks!
This time, I chose to use…
I usually buy the largest size shrimp available in the frozen section—raw with the shell on. I love these bags because the shrimp always tastes great, and it’s frozen, so there is no pressure to cook it right away.
- 2 lbs frozen shrimp
Left over from James’ Bratwurst + Onion+ Corn-on-the-Cob dinner the night before
- ¼ yellow onion
Left over from James’ Bratwurst + Onion+ Corn-on-the-Cob dinner the night before
- 1 Corn on the Cob (corn cut off)
I use the instant kind—don’t tell anyone!
- ¼ Cup Green Onion
- 2 Medium sized Tomatoes (diced)
- 3 Cups Chicken Broth
- 2 Tablespoons Olive Oil
- Red Pepper, Chili Powder and Salt & Pepper to Taste
- 1 Cup Fresh Spinach
- 2 pinches of Mysterious Micro greens (yet to be identified)
- Fresh Garlic to Taste
- Grits
As I was starting to prepare the ingredients to make dinner, James came into the kitchen from work and declared, “I brought dinner!”
He pulled out a package of pasta and some tomato sauce we bought at COSTCO about a month ago.
“I have stuff for shrimp and grits!” I said. He smiled and said, “That is WAY better than what I brought!”
James got started by peeling all of the shrimp that had simply been thawing in the sink in cold water.
I began the prep with heating up some olive oil in a large skillet. I then added the onion, garlic, green onion and tomatoes. After they have cooked for about 4-5 minutes on Medium, I added a cup of chicken stock. Let that reduce, and add a little more chicken stock, and spices to taste. I then added in the corn, and more chicken stock. After the mixture was nice and combined, I added some mysterious micro greens that I found in the fridge (thanks Liz!). At this point I started the grits (they only take 5 minutes and all you have to do is add water) and James was done peeling the shrimp.
James added the shrimp to the mixture, along with some spinach at the end. The shrimp should only take about 2-3 minutes to cook. The shrimp mixture should look pretty soupy and delicious.
In a large bowl, scoop out a cup of grits, then add the shrimp mixture to the top-- yummy and super easy!!
 |
| A delicious lunch! |
James usually goes out to lunch, so today I was lucky enough to reap the benefits of the leftovers for lunch. I skipped the grits, and had a little bit of the shrimp mixture alone today—it was DELICIOUS!
What veggies and other ingredients can you think to put in Shrimp and Grits? Maybe something out of your garden?
We had a delightful dinner and are glad to share it!
Love from Houston,
Julia and James
Wow! Doesn't that sound delish? Thank you so much, Julia!
What's cooking at your place?
Nancy
This is REALLY good! I don't eat grits any other way, except like this. It is a nice dish to cook any time of year. She definitely won me over with this one!
ReplyDelete