Tuesday, June 16, 2015

Shrimp & Grits

See it here: Southern Plate Meal Plan Monday



that's what's for dinner.

Grits:
1 can petite diced tomatoes
3 cups water
1 Tbsp. chicken base
1 tsp. fresh ground pepper
2 Tbsp. bacon grease
1 cup quick cooking grits
8 oz. pepper jack cheese, cubed
1 cup shredded cheddar/jack cheese
1/2 cup sharp cheddar

Bring tomatoes, water, chicken base, bacon grease & pepper to boil. Stir in grits & reduce heat, cook 15 minutes, stirring occasionally. Stir in cheeses until melted.

Shrimp:

1 Tbsp. extra-virgin olive oil
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 lb. peeled, raw large shrimp
1 Tbsp. Old Bay seasoning
1 tsp. smoked paprika
1 tsp. Lawry's seasoning salt

Heat oil over medium heat. Sauté onion & peppers about 5 minutes. Add shrimp & seasonings. Sauté additional 5 minutes or until shrimp are cooked through.

Serve shrimp mixture over grits. Garnish with parsley.






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