Shrimp and Grits

Back in action! Sorry for the lagging posts lately. It has been a travel filled few weeks. Glad to be back though. Let’s start it off with something delicious, healthy, and quick… Low Country Shrimp and Grits… I love a meal that comes together in just 20 minutes without too much fuss. Perfect for a weeknight when you want something homemade and healthy but just don’t have the time (or energy) to fuss with a big dinner.

Last weekend we had a great time catching up with old friends at a wedding in Lexington. I had my first official cake-pops at the wedding. Can you believe I have made it this long without cake-pops?! After trying them I do believe I need to give these little treats a try in my kitchen. They are just so convenient to serve and eat! No plates or forks?! Awesome! But for now… back to dinner…

With all the travel Nick and I have been doing (luckily eat least part of this travel has been for fun instead of just work!) I haven’t had loads of time to be making dinners. So I knew I wanted to concentrate on a fast dinners for a while. Keep an eye on the site in the next few weeks for even more 20-30 minute dinners to help on your busy weeks too… have a favorite dinner that takes too long? Let me know and I’ll try to make a quick and easy version. Or a favorite quick dinner you love? Share the love and let us know… links or inspiration appreciated.

Healthy Shrimp and Grits Recipe

Ingredients
1 T. canola oil
1/2 lb kielbasa, diced
8 scallions, chopped with whites and greens separated
2 cloves garlic, minced
1 tomato, chopped
8 oz fresh mushrooms, sliced
1 lb shrimp, peeled and deveined
1/2 cup chicken broth
1/2 t. cayenne pepper
1T. butter
1 jalapeno, minced (veins and seeds removed if you don’t like things spicy)
3/4 cup quick cooking grits
1/3 cup cheddar cheese, shredded

Directions
1) Heat oil in a large saute pan or skillet. Add the kielbasa and cook for 2-3 minutes, stirring occasionally or until lightly browned.

2) Add the scallion whites, garlic, tomato, and mushrooms to the pan and cook for 3-4 minutes or until mushrooms begin to soften.

3) Place the butter and jalapeno in a medium sauce pan and saute for 2-3 minutes or until the jalapeno begins to soften. Add the grits and water to the mixture and cook as directed on the package. When the grits are finished stir in the cheese until melted.

3) Add the shrimp to the kielbasa dish and continue cooking until the shrimp are pink and firm to the touch. Flip the shrimp and cook the other side for 1 minute. Add the broth and cayenne pepper and cook for 3-4 minutes or until the broth is reduced by 1/2 to 3/4. Season with salt and pepper.

::Side Note::
I decided to make this dinner because the grocery store had shrimp on sale. They were honestly the largest shrimp I had ever seen. Seriously. These things are insane! Had to share!