Shrimp and Grits ~ my midwestern take on this southern style dish

Just a quick post today for some wonderful shrimp and grits I made for dinner.  A lady I used to work with showed me how to make some tasty shrimp and grits so I thought I would give it a try on my own.  I really enjoyed my version and I think Charles did too ~ will definately be making this again soon.

  • 1 1/2 cups chicken stock
  • 1/3 cup quick cooking grits
  • 1/2 cup cheddar cheese
  • 1/2 tsp salt
  • 3 strips bacon
  • 2 diced jalapeno
  • 1/4 cup diced onion
  • 12 o.z. shrimp
  • 2 cloves garlic ~ minced
  • 1/2 cup crushed tomato
  • 1/4 tsp thyme
  • salt and pepper to taste

Bring chicken stock to a boil in small sauce pan.  Stir in grits and reduce heat to low; cover and simmer for about 12 minutes or until mostly thickened.  Stir in cheddar cheese and salt.

Meanwhile cook bacon until desired crispness.  Set bacon aside to drain on paper towels and reserve bacon grease in skillet returning to heat; add jalapeno and onion to hot bacon grease and sauté for about 2 minutes .

Add shrimp and cook for about 5 minutes or until cooked though.  Stir in garlic; remove from heat and stir in crushed tomato.  Add thyme and season with salt and pepper to taste.

Enjoy ~ Kimberly

Spicy Collard Greens

I learned how to cook tasty collard greens not  too long ago from my gal at work.  She spent some time in Louisiana at one point in her life and learned quite a few tricks to making some great southern dishes. I’d tried collard greens a few times and was never a huge fan of the earthy flavor and the overcooked mush, but back off on the cooking time and add a bit of spice and vinegar and they bring out the best in these greens.

Spicy Collard Greens

  • 1 bunch collard greens
  • 1 quart water
  • 2 strips bacon
  • 1/4 cup diced onion
  • 1 clove garlic minced
  • 1/2 jalapeno diced
  • 1/2 lemon juiced
  • 1/2 cup water
  • 1 Tbs balsamic vinegar

Wash collard greens and remove stem ends ~ peel back middle vein if desired.  In large pot add collard greens and quart of water.  Bring to boil; cover and cook 10 minutes.  Cook bacon while collard greens are cooking.

Drain collard greens; return to pot.  Drain bacon and crumble into pan with collard greens.  Add remaining ingredients and simmer 10 addition minutes.