I have taken quite the hiatus over the Christmas holidays. It was nice to enjoy time with family and friends during my fav time of the year! Now that we are officially in 2012, I am ready to get back into a routine.
I have started making my list of to-do’s and resolutions, cleaned out the fridge, and purged some closets. So out with the old and in with the new. One thing I have been wanting to do is cook more in the kitchen. I eat out way too much and would love to start trying all of the recipes I have pinned on Pinterest.
So, in honor of my upcoming trip to New Orleans this weekend, I decided to make shrimp & grits last night. I found this recipe on Pinterest and decided to give it a try. I made one adjustment - Gouda cheese instead of Cheddar. It was delicious if I do say so myself.
Maybe I’ll add learning how to take better pictures of food to my list of New Years Resolutions….
Shrimp & Grits (with my adjustments)
2 cups water
2 chicken bouillon cubes or 2 tsp chicken bouillon granules
2 tablespoons butter
1/2 cup quick grits
1 cup Gouda cheese, shredded or cubed
1 pound shrimp, peeled and deveined, without tails
4 slices thick cut bacon
2 teaspoons fresh lemon juice
1/4 cup thinly sliced scallions
1 garlic clove, minced
Arrange bacon in pan and cook on medium high heat until done. Remove bacon from pan and chop into bite size pieces. Reserve 1-2 tablespoons of bacon grease to cook the shrimp in.
Meanwhile, in a medium saucepan, bring water, bouillon, butter and grits to a boil. Reduce heat to low and simmer for about 7 mins, until grits and thickened and tender. Remove from heat and stir in cheese.
Add 1-2 tablespoons of the bacon grease to a medium skillet over medium high heat. Season the shrimp with plenty of cajun seasoning. Add the shrimp to the skillet and cook until the shrimp turn pink, about 1 minute per side. Lower the heat to medium and add the bacon scallions, garlic, and squeeze in some lemon juice. Cook for another 1-2 minutes until the garlic and scallions are softened and the shrimp are done.
Serve the grits in bowl and top with the shrimp. Enjoy!
Makes 2 servings.