Shrimp and grits.

What was on the menu last night:

Shrimp & grits (yanked from this website about 52 Healthy Meals in 12 Minutes or Less that I found on Pinterest)
Paired with: Killian’s Irish Red beer

I doubled the recipe and made a few small changes:

  1. Prepare 1 cup quick-cooking grits according to package instructions.
  2. Meanwhile, combine 1 tbsp. lemon juice, a dash of Tobasco sauce, and 1/2 lb. peeled and deveined shrimp.
  3. Heat 2 tbsp. olive oil in a pan over medium heat and add 1/4 cup chopped onion, 1/4 cup green bell pepper (diced), and 2 cloves garlic (minced).
  4. Cook 4 minutes and then add shrimp mixture, 1 scallion (chopped – just the green part), and 1/4 cup chicken broth and cook an additional 5 minutes.
  5. When grits are finished cooking, stir in 1 tbsp. butter and a pinch of salt. Serve with shrimp. Season as desired with salt and hot sauce. Serves 2.

This will be a fun recipe to play with since it’s so easy and versatile. Thomas and I both felt it could use more vegetables. I’m going to look around at other shrimp & grits recipes to see if I can combine some ideas and come up with a quick, easy, delicious, and filling dinner that’s not *entirely* terrible for us. :-)

Comments are closed.