Quick Shrimp & Grits

I love going to a restaurant and ordering shrimp and grits, but I love making my own even better.  Let's see if you agree!  Here's what you'll need.....

Servings for 4
Prep Time: 30-40 minutes

Ingredients:

1-1/2 pound of large shrimp in shells
2 garlic cloves chopped
1/2 white or yellow onion finely chopped
1/4 cup chopped flat leaf parsley
1/2 cup Campbell's chicken broth
2 1/2 tablespoons Land O'Lakes butter
1 tablespoon Bertolli olive oil
Morton's salt to taste
McCormick's ground pepper to taste
Jim Dandy Quick Grits
1/4 cup sharp shredded Cheddar Cheese
1 can Rotel Tomatoes

Shrimp:
Peel and devine shrimp; reserve shrimp shells
Season shrimp with salt and pepper
Melt butter in saucepan
Sautee onion, garlic, and shrimp in olive oil and 1 tablespoon of butter; shrimp are done when they are pink in color on both sides

Sauce:
In another saucepan bring chicken broth and reserved shrimp shells to a rolling boil for 7-8 minutes; strain shells away from broth (keep flame on)
Add Rotel tomatoes to chicken broth and simmer for 10 minutes
Add flat leaf parsley and cooked shrimp mixture

Grits:
Follow box directions for grits until done
Add Cheddar Cheese and butter and mix together with grits

Plating:
Place grits in a bowl and top with shimp and sauce; add additional chopped flat leaf parsley to add color.


Enjoy a comforting bowl of warmth and goodness!!!
**Once you try the recipe, let me know what you think and become a follower of the site.**

Remember, eat what you love and love what you eat...I do!

Baked Salmon with Lemon Herbed Rice

If you like salmon and want to have a healthy, well seasoned fish and side dish, this is for you....

4-4oz Salmon filets
1/5-Red Onion (thin sliced)
1 cup -Lemon juice
2-Teaspoons Kosher Salt
2-Teaspoons Black pepper
2-Teaspoons Cajun Seasoning*
2-Teaspoons Garlic & Pepper Seasoning
1 pinch of Crushed Red Pepper flakes
4-teaspoons butter (room temperature)
1-2-teaspoons capers
2-teaspoons olive oil
Dill
2 pieces of foil (12x18in)


Mix all of the seasonings together
On each piece of foil, spread one teaspoon of butter. Sprinkle dill (to taste), red onion, some lemon juice, and seasoning.  Place 2 Salmon filets onto each peice of foil.  Sprinkle with remaining seasoning, capers, olive oil, red onion, and lemon juice.  Close the foil in a packet style.  Bake in the oven for 18-22 minutes or until it reaches your desired consistency. Remove from oven. Serve in the foil packet.  Be careful while opening the packet as the steam can burn your hands.


Lemon Herbed Rice

Zataran's Parboiled Rice
2-teaspoons of Lemon Pepper Seasoning
2-teaspoon of salt
1 -cup of lemon juice
2-teaspoons margarine
1/4 cup chopped fresh parsley**
1/4 cup chopped fresh cilantro**


Follow the directions on the bag for the rice (I use the microwave directions)
After cooking in the microwave on high heat for 5 minutes, add lemon pepper seasoning, salt,1/5 cup of lemon juice, and 1 teaspoon of margarine.  Cook for an additional 20 minutes on 1/5 of the highest power setting for your microwave.  Once the rice has finished cooking, allow it to rest for 5 minutes.  Then add the other teaspoon of margarine, the rest of the lemon juice and the chopped herbs.  Mix all together.

To marry these two dishes together, once the foil packet is open with the salmon inside, spoon in the herbed rice.  It will take on some of the broth inside of the packet.

*I use Tony Cachere's Original Creole Seasoning.
**Dried herbs can be used as a substitute if you do not have access to fresh herbs.
***This recipe will work the same if you only want to cook one filet of salmon in each packet, just modify the amount of ingredients.

Pair this meal with a nice, crisp Riesling and enjoy!

Love what you eat and eat what you love!!!