The 40 day Lenten season has begun and we like to do no meat Friday's during this time. It's a nice sacrifice to make, but I actually happen to love non-meaty dishes. My husband, Matthew found this Shrimp and Grits recipe on Epicurious a few weeks ago and we have made it twice since then. I cannot tell you how good it is! First of all, I love cheese grits. Then add shrimp and eggs...heaven!
Shrimp and Cheese Grits
Ingredients: Makes 4 Servings
1 cup of yellow grits (not instant)
1 cup grated sharp white cheddar
1 tablespoon of unsalted butter
1 jalapeno seeded and diced
1/4 cup heavy cream
Freshly ground pepper
1/2 cup of sausage (optional)
1 tablespoon of vegetable oil (optional)
3 cloves of garlic, sliced
1/4 stick of butter divided
1 pound of shrimp peeled and de-veined
1/4 cup or more of beer
1/4 cup low salt chicken stock
4 large eggs
1 tablespoon of chopped fresh tarragon
Bring 3 cups of water to a simmer in a large pan. Gradually whisk in grits. Turn heat to low, gently simmer until grits begin to thicken. Continue cooking , stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour (ours did not take this long). Stir in cheese, butter, and jalapeno, then cream. Season with salt and pepper. Keep warm.
Meanwhile, heat a large heavy skillet over medium heat. Add sausage, add garlic and 1 tablespoon of butter, stir until butter melts. Add shrimp. When garlic begins to brown, add beer and chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat.
Heat a large non stick skillet over medium heat. Add remaining 1 tablespoon of butter to skillet, swirl to melt and cover bottom of pan. Crack eggs into pan and cook until whites are just set, but yolks are still runny, about 3 minutes.
Divide grits among bowls forming a well in the center.Spoon shrimp mixture into the center of grits. Top with egg. Sprinkle tarragon over.
If you don't like shrimp and grits, try this great pancake recipe. I am a pancake fanatic and eat them all of the time. This recipe is particularly great because it's low carb and gluten free.
Cream Cheese Pancakes
Ingredients: Makes 4 pancakes
2 oz low-fat cream cheese (strawberry or plain)
1 packet of stevia sweetener
1/2 teaspoon of cinnamon
Put all ingredients into a blender and blend until smooth. Let rest for two minutes so that the bubbles can smooth. Pour 1/4 of your batter into a hot buttered pan and cook for 2 minutes or until golden and then flip. Repeat with the rest of your batter. Serve with butter, your choice of syrup and/or some fruit. Enjoy!!
images via epicurious.com & ibreatheimhungry.com