shrimp n’ grits. oh dang.
i have a few pinterest boards. i love pinterest.
all the color, the prettiness that it shows life holding.
but seriously. what good are the boards if you don’t
put them into action. for the last couple of weeks
i have been giving a couple of pins a whirl in the
my eats. board is filled with some really happy dishes
so far we have made shrimp tacos (these were so
simple and really tasty). and then a lemony quinoa
salad filled with avocado, cilantro and chickpeas.
(if you want citrusy summer fare, give this one a
tonight we made shrimp n’ grits. dang this was good.
we have had them several times with friends who live
far far away in the land of the south and a tich to the east.
the girls know how to cook and when i saw this recipe
i had to give it a try. the recipe is really simple and
you can bookmark it here.
here is what you need:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 2 cups milk
- 3 cups water
- 1 cup grits
- 1 1/2 cups smoked gouda, finely grated
- 8 ounces bacon, chopped
- 20 medium to large shrimp, peeled and deveined
- Salt and pepper
here is what you do:
add the butter and olive oil to a saucepan set over medium
heat. add the garlic and cook for one minute.turn the heat
to high and pour in the milk and water.bring to a boil and
slowly whisk in the grits.
- Turn the heat to medium-low and cook, stirring occasionally,
for 15 to 20 minutes.when done, dump in the cheese and stir
until it is melted. season with salt and pepper and set aside.
add the bacon to a large skillet set over medium-high heat.
cook until golden browned and crisp.pour out all but
3 tablespoons of the oiladd the shrimp to bacon. cook until pink, about
1 1/2 minutes per side
scoop some of the cheese grits into a bowl and
top with the shrimp and chopped bacon.
season to taste with salt and pepper.
notes: grits are not real flavorful. i love them but when
try these again, i will use green onion and red pepper. i think
i will also cut the grits in half. for the number of shrimp there was
a lot of grits left over. of course fried mush would be a perfect day
(recipe modified from freckledgourmet.com)
. . . . . . . . .
shop re-opens monday, july 23rd!
several new originals and baubles
are part of the new line up!
another litte love plug for snail mail.
i have used all of my studioWISDOM
postcards and right now, i am having
so much fun with these happy little
cards. the illustration and creative
prompt make them a must!
have you been over to chickadee road
yet? liz and i are having so much fun.
come read up on our blog and join
in the circle of kindreds. we are loving
all the amazing comments, but we
especially love seeing you each there.
eats. notes. and kindreds….what more
could a girl ask for.