Easy Creole Shrimp and Sausage Stew

Hello friends! I realize that my last post was over 2 weeks ago. It's not that I quit cooking. Far from it- I've been cooking (and baking) a TON of food lately...but mostly for other people. This fall has found me extremely busy with catering, teaching cooking classes, and a few other odd jobs that I have taken on. In addition to all of that, I've been preparing for my return to full-time employment, which means making arrangements for our children, filling out paperwork, and getting my household in order (if that's possible) for the days when I will no longer be home. One week from tomorrow I will begin 6 weeks of training for my new teaching assignment and after the holidays, I will return to the classroom as a high school teacher.

I'm sorry that I left some of you loyal readers hanging and I certainly appreciate those of you that have checked in with me to express your concern make sure that all is well.

With these upcoming changes on the horizon, I still plan to update here with new recipes. This isn't a goodbye (after 3 years of documenting my cooking adventures, I wouldn't dream of abandoning "Krista's Kitchen") but realistically, my posts will be less frequent while I adjust to my new job and a typical work schedule.

For now, I'd like to share one of the (delicious!) recipes I have prepared for my family recently. This Creole Shrimp and Sausage Stew came together quickly and totally hit the spot on a cool fall evening. Served with a crusty bread for sopping up the flavorful broth, on the night that we ate this for dinner, I thought it was just about the best thing I'd ever tasted. Sometimes a meal just "hits the spot", ya know?

I found this recipe in the "Super Fast" section of the September 2009 edition of Cooking Light magazine. Labelled a "20 Minute Dish" it fit the bill for my busy lifestyle as of late.

Doesn't it look delicious?

Here's the easy step-by-step:

To begin, just chop onion, green pepper, and smoked sausage.

Saute with a couple of cloves of minced garlic in a little oil until the green pepper is tender.

Add a can of diced tomatoes with green chiles and some broth. Bring it to a boil.

Now peel some shrimp. The original recipe called for 8 oz. of medium shrimp. I used WAY more than that! I had these beautiful jumbo tiger shrimp in my freezer. (They were left over from last Christmas and my grandma sent them with me to use up the last time I visited her.) This was the perfect way to use them up! I think I ended up adding about a pound and a half.

Add the shrimp to the stew and simmer, covered, until the shrimp are done. Then, stir in some freshly chopped parsley.

And, that's dinner!

Quick, delicious, and figure-friendly too! You can't beat that!

Creole Shrimp and Sausage Stew adapted from Cooking Light September 2009
YIELD: 4 servings (serving size: about 1 cup)
TOTAL:20 Minutes

Ingredients
2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
1 teaspoon bottled minced garlic
3/4 cup fat-free, lower-sodium chicken broth
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
8 ounces peeled and deveined medium shrimp
1 handful chopped fresh parsley
Preparation
1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.

Nutritional Information
Amount per serving

Calories: 191
Fat: 6g
Saturated fat: 1.7g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 1g
Protein: 21.3g
Carbohydrate: 13.2g
Fiber: 3.5g
Cholesterol: 97mg
Iron: 2.9mg
Sodium: 694mg
Calcium: 127mg

Notes: 1. I used 2-3 cloves of pressed fresh garlic rather than garlic from a jar. 2. I used "regular" smoked sausage rather than turkey. 3. I tripled the amount of shrimp. 4. The original recipe calls for a can of kidney beans. I omitted the beans because a)I didn't have any and b) I knew that my kiddos would pick them out anyhow.However, if you're in the market for a good source of dietary fiber, then toss in the beans!

Serving Suggestion: Serve with slices of a good, crusty bread for dipping/sopping.

Thai Shrimp Curry

If you've been reading my blog for long, then it's no secret that I love Thai food. Thai is one of my favorite cuisines. When I found this recipe for Thai Halibut-Shrimp Curry in the April edition of Bon Appetit magazine, I knew the dish would make it's way onto our meal plan (Although I have failed to post our weekly meal plan lately it is STILL alive and well!) sooner rather than later. This recipe combines all of those Thai flavors that I love; the coconut milk, the curry spices, the lime, basil, and cilantro. I was certainly not disappointed!

Here's how this recipe made it's way from the glossy pages of Bon Appetit to our kitchen table:

First order of business: the limes. First I grated the peel with my newest favorite kitchen tool, the Microplane grater. In my opinion, there is no better grater. It's super sharp, plows through citrus, nuts, and ginger in no time flat, and comes with it's own adjustable "kick-stand" for easy grating.

Then I cut the limes in half and used my juicer to extract the tart juice.

Finally, I cut one last lime into wedges for a garnish.

Next up, I employed the Microplane Grater again to prepare the ginger. Tip: keep whole pieces of ginger in the freezer for effortless grating.

Here's one of my favorite features about the Microplane Grater: the food can be pressed into place with this handy guard. Grate without fear! Your fingers WILL be safe!

The Microplane Grater turned the chunk of ginger into this finely grated heap in just seconds!

Next, I cut a sweet red pepper in half and then chopped it.

Add the red pepper, some chopped shallots, and the ginger to a skillet prepared with oil and heated over medium-high heat. Saute until the shallots are tender and the peppers soften.

While the veggies sauteed, I gathered the sauce ingredients: coconut milk, red curry paste, and fish sauce.

Add them to the vegetables with the lime juice and peel. Bring to a simmer and cook, stirring often, for 5 minutes.

Add a pound of shrimp to the sauce. Cook until they are pink and opaque. Season to taste with salt and pepper.

Stir in the fresh herbs: basil and cilantro.

Serve over steamed jasmine rice and garnish with limes.

Enjoy!

Thai Shrimp Curry adapted from Thai Shrimp-Halibut Curry from Bon Appetit Magazine (original recipe HERE)
4 servings
PREP: 50 minutes TOTAL: 50 minutes
Ingredients
3 large limes
1 tablespoon vegetable oil
1 cup chopped shallots
1 large red bell pepper, cut into 1/2- to 3/4-inch dice
1 1/2 tablespoons minced peeled fresh ginger
2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)
1 13 1/2- to 14-ounce can unsweetened coconut milk
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 lb. peeled deveined uncooked medium shrimp
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil
Preparation
Finely grate enough peel from 2 limes to measure 11/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.
Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sauté until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 11/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.

Nutritional Information
One serving contains:
Calories (kcal) 296.0
Calories from Fat 28.1
Fat (g) 9.3
Saturated Fat (g) 3.0
Cholesterol (mg) 145.9
Carbohydrates (g) 12.4
Dietary Fiber (g) 1.2
Total Sugars (g) 3.0
Net Carbs (g) 11.2
Protein (g) 40.1
Sodium (mg) 622.2

Shrimp and Fettuccine

It's a rare occasion that a fettuccine recipe in this household is not smothered in creamy Alfredo sauce. It's not always that high-fat, heavy cream version of Alfredo, I've tried all sorts of "lightened up" variations, but still...there is Alfredo sauce. It's one of my husband's favorite dishes in the whole world! I usually reserve it for special occasions like Father's Day and our anniversary, because, let's face it Fettuccine Alfredo is not the healthiest dish, even lightened up. And...confession time...it's not my favorite dish. I like it, but it's not as if I'd choose it for my last meal. I don't even know if it would make the menu if I got to pick my last 5 meals. But when I saw this recipe on Deep South Dish, it spoke to me. Lots of flavors, textures, and color. Smoky sausage, shrimp, artichokes, pimentos, Cajun seasons....YUM! Plus, this recipe came from Mary's(the creator of Deep South Dish) mama. And I know that anytime I post one of my mom's recipes here, it's because it's pretty amazing. I had to try this one!

I began by cooking a pound of fettuccine noodles in salted water, according to the package directions. When the pasta is cooked to the desired texture, save 2 cups of the pasta water before draining. Don't forget this step...you'll need that pasta water later.



Now heat some oil in a skillet and brown up 1/2 cup of diced smoked sausage.



Remove the sausage to a dish and keep warm.



Then sear the shrimp. Once it's no longer translucent, remove it from the skillet too. I added mine to the dish full of sausage.



If needed, add a little more oil to the skillet, then add sliced green onion and cook for a minute.



Dump in a jar of drained quartered artichokes and drained pimentos. Cook and stir until warmed through.



Then stir in all of the spices.



Add in 4 tablespoons of butter and cook and stir until the butter melts and the spices are evenly distributed.



Add the shrimp and sausage back into the mix and stir them around to toss.




Now stir in some of that pasta water. The starch in the pasta water bonds with the fat from the butter, creating a nice, creamy sauce. Add just enough of the water to make a nice sauce.



You'll have to let it cook and thicken a bit. Add more pasta water gradually as needed. I think that I ended up using about 1 1/2 cups. I tasted the sauce before adding the pasta and adjusted the seasonings accordingly.



When you get the sauce "just right" add in the pasta and toss it to coat. Sprinkle with some red pepper flakes. We loved this one and all of the flavors goin' on! The kids ate it too...they just picked around the artichokes and pimentos. : ) This was perfect served with some crusty bread (for sopping up the flavorful sauce) and a salad.



Here's the recipe straight from Deep South Dish:

Shrimp and Fettuccine

1 pound of shrimp, peeled and deveined
1 pound of fettuccine or linguine noodles, prepared
al dente, according to package directions
1-2 tablespoons of olive oil
1/2 cup of diced andouille or other smoked sausage or ham
4 green onions, sliced
1 (14 ounce) can of artichokes, drained and quartered
1 (2 ounce) jar of pimentos, drained
1 teaspoon of chopped fresh thyme
1 teaspoon of chopped fresh oregano
1/2 teaspoon of paprika
1/4 teaspoon of garlic powder
1/4 to 1/2 teaspoon of Zatarain's Big & Zesty Creole
seasoning, Slap Ya Mama, or your favorite
Cajun/Creole seasoning, or to taste
Kosher salt and freshly cracked black pepper, to taste
1/4 cup (1/2 stick) of unsalted butter
Sprinkle of red pepper flakes

Peel and devein the shrimp; pat dry with paper towels. Prepare the pasta in well salted water, according to package directions for al dente. Reserve 2 cups of the pasta water before draining. Drain pasta and set aside.

Heat one tablespoon of the olive oil in a large skillet and cook the smoked sausage or ham until seared; use a slotted spoon to remove and set aside. Add additional oil to the skillet if needed, and sear the shrimp, remove and set aside with the sausage. Add the sliced green onion to the skillet; cook and stir for about a minute. Add the artichokes and pimentos; cook and stir until warmed through.

Return the meat and shrimp to the pan and add the herbs and seasonings, up to and including the salt and pepper. Add the butter and cook and stir until butter has melted and seasonings are well distributed. Stir in the reserved pasta water, about 1/2 cup at a time, until a nice sauce has developed. You may or may not use all of the reserved pasta water. Toss in the drained pasta; taste and adjust seasonings. Sprinkle with red pepper flakes and serve immediately. A side salad and bread are perfect for this dish.

Notes: I did make 2 changes to this recipe. First, I only ended up using half of the pasta or 1/2 lb. It seemed to be just the right amount for the sauce and it was enough to feed our family of 4 until we were good and full and we still had enough leftovers for my husband's lunch today. Second, after it was all mixed together, I decided to add just a few dashes of Louisiana Style hot sauce and stir it in. Then it was....perfection!

A Goodbye and the promised Fried Rice Recipe

I know that I am behind in my posts and I haven't even taken the chance to catch up on some of my favorite blogs this week. We were visiting my hometown last weekend, celebrating an early Easter with my family. By the time that we were ready to make the trip back to Ohio, I learned that my great grandpa's health was declining rapidly and his time left with us was very limited. I decided to stay with my family this week and say goodbye. I am grateful that I was able to remain here. This morning my 93 year old great grandpa left this world. Of course, we are sad and we will miss him. My grandpa was an awesome family man and each of his 3 children, 9 grandchildren, 18 great grandchildren, 5 step great grandchildren, 12 great-great grandchildren, and 5 step great-great grandchildren have special memories with him. The way that he lived his life was an important moral example to all of us and he was so fun and full of life too. 5 years ago my great-grandma, his wife of 68 years, passed away unexpectedly. My grandpa has missed his "honey bun" so terribly over the years that today, even though I am sad, I am also happy for him. I believe that right now his hearing has been restored, his vision is better than perfect, all of his aches and pains are gone, and best of all, he's doing what he has missed for too long... he's holding my grandma's hand.

As I sat next to his bed and held his hand this week, I was struck by all of the memories that the sight of his hands brought to my mind. While I'm not sure about my grandpa's cooking ability, I realized that many of my memories with him involve his hands, busy at work to provide food for our family. I remember his hands teaching me how to bait my hook on a cane fishing pole he made and then showing me how to clean those fish that we caught. I remember his hands shucking the hundreds of ears of sweet corn that my family puts up each summer. When we visited my grandpa and grandma at their winter home in Florida, I remember him picking oranges and grapefruit and even pineapple from the trees and plants in their lawn and then peeling and cutting and squeezing fresh juice for every day of our visit. In recent years, as the usual old age ailments finally caught up with him and he couldn't safely do the more strenuous work outdoors, he found himself "stuck" with the women in our family while we did our summer canning and freezing. He never complained or acted annoyed. He just worked hard, his hands always busy, and played with the grandchildren who are perpetually underfoot. My grandpa actually appeared on this blog back in November of 2008 when I wrote about canning beef. You can see that post by clicking HERE.

So, this is where I am...saying goodbye. Thanks for allowing me to eulogize my sweet Grandpa Gene. I did promise to share the recipe for shrimp fried rice this week. So on to that. Incidentally, my grandpa wouldn't have touched this stuff with a 10 foot pole. He was very picky. Meat and potatoes all the way! But me, I thought this was SO good. Best fried rice I have ever tasted. : )




First you need 3 eggs. I drizzled in a little sesame oil and beat them with a fork before...



cooking them in a lightly oiled skillet.



Remove the eggs, wipe the skillet clean, and add 2-4 tablespoons of oil back into the skillet. Heat it up that oil and add in 2 cups of cooked rice and a small chopped onion. Stir fry until the rice is coated with oil and becomes golden.



Add in 3 ounces of chopped ham and a teaspoon of ginger (I use the paste in the tube from the produce section of my grocery store).



Next, stir in about 1/2 lb. of shrimp and cook for another 2 minutes until the shrimp begin to turn pink.



Once the shrimp pink, stir in rice vinegar, sugar, soy sauce, and a teaspoon of sesame oil and stir fry for another 2 minutes until the shrimp is cooked through. Toss the eggs back in and cook for another minute to heat em' back up.



And that's dinner! I loved this! What a great way to use up leftover rice. Did you know that rice freezes well? Next time you cook a batch of rice, make extra, then freeze some for later and save a couple of cups to make fried rice the next day. I would change just one thing about this recipe...my former favorite fried rice uses bean sprouts. I really like those bean sprouts in my fried rice. Next time, I'll add in a handful.



Chinese Fried Rice based on a recipe from Can I Freeze It? by Susie Theodorou

3 eggs
salt
2 teaspoons toasted sesame oil, divided
1/4 cup vegetable oil
2 cups cooked jasmin or basmati rice
1 teaspoon finely chopped ginger (or ginger paste)
1 small onion, chopped
3 ounces smoked deli ham, chopped
1/2 lb. medium, uncooked shrimp, peeled and deveined
2 teaspoons rice vinegar
1/2 teaspoon sugar
1-2 tablespoon soy sauce

1. Beat the eggs in a bowl with a teaspoon of sesame oil and a pinch of salt. Pour into a wok or skillet heated with oil. Scramble until set. Remove from skillet and keep warm.

2. Wipe the skillet clean and add more oil. Add the rice and onion and stir fry until rice is coated and golden. Stir in ham and ginger and cook for 1 minute. Stir in the shrimp and cook for 2 minutes or until they begin to turn pink.

3. Add the rice vinegar, sugar, soy sauce, and remaining teaspoon sesame oil. Stir fry for another 2 minutes or until the shrimp are cooked through. Return the eggs to the skillet and toss to combine with the rice. Stir in some sprouts if you like. : )

Enjoy!

Shrimp n' Grits

The first and only time that I have ever tried shrimp and grits was 2 years and 4 months ago. It must've made an impression if I can remember the specifics, right? We were living in Atlanta, Georgia and my husband's company put on a fancy, catered, family picnic. It was October, and the lawn of the historic mansion where the event was hosted was beautifully decorated with pumpkins, mums, and scarecrows. It was certainly picturesque. However, as a woman nearing the end of my second trimester of pregnancy, I was not distracted by the decor nor the kiddie games that my 3 year old was begging me to play with her. I didn't even care to take a horse drawn hayride. No ma'am! My focus was solely on the fragrant and steaming chafing dishes and bowls of salad, (not to mention the wide assortment of desserts), lined up under the billowing white tent at the center of the lawn.

The food was incredible that day. But the dish that is forevermore burned into my memory was the savory, succulent shrimp served over cheesy grits. I sent my husband up for seconds so that I wouldn't look like a total pig in front of his colleagues. Luckily, my social graces kicked in and told me to not go for a third helping. See, I do have some restraint. On the way to the parking lot that day, I bumped into the chef. I praised his dishes and gushed over the shrimp n' grits and asked for the recipe. He seemed hesitant to give it out. Not one to take "no" for an answer and hungry for more shrimp and grits, I offered the chef my email, elbowing my husband and then waiting awkwardly while my beloved fumbled for a pen so that I could scratch my email down on his card. My husband is well aware that it's not in anyone's best interest to argue with a pregnant woman on a mission for a craving. Looking back, I may have badgered the man a bit. Oops. Not surprisingly, the recipe never showed up in my inbox. But that doesn't mean that I'd forgotten about shrimp n' cheesy grits.

Today was about as far from that hot, Southern, October day at the picnic as I could get. I woke up to this snowy late-January day, wiped the sleep from my eyes, and trudged down to the kitchen to serve up a hot breakfast. My oldest's favorite, Coco Wheats. While my kiddos happily shovelled the chocolate gruel into their mouths, I reviewed my long to-do list, looking up as needed to answer questions, wipe little chocolate faces, and observe the snow flying outside of our frosty Northeastern Ohio window. Half an hour later, with one kid at pre-K and then other intensely occupied with Melissa & Doug Abby & Emma Deluxe Magnetic Dress-Updolls.(My kids love these!),I set about all of the tasks that had been neglected during the holiday season. I scrubbed grout, I organized closets and the toy room, I re-arranged furniture, sucked up dust and cobwebs with that handy attachment on my vaccuum, and I made about 20 trips up and down the basement stairs. It was time to re-claim my home! By the time that 5 o'clock rolled around, I felt that I might collapse into a gelatinous pool of goo. Instead, I whipped up shrimp and cheesy grits. I'd been looking forward to it all day. I can't remember the exact flavors of the shrimp and grits from that picnic over two years ago, but I was certainly not disappointed by the flavors offered by the recipes that I chose for tonight's dinner. This dish was just what the doctor ordered after a day of intense cleaning and organization. Hearty, creamy, a hint of heat, and full out dee-licious! Best of all, it really wasn't that complicated to make.

To begin, you want to fry up a couple of strips of bacon until they're nice and crispy. Remove the bacon and drain on a paper towel. Save about a teaspoon of the bacon drippings in the skillet for later. Discard the rest.



While the bacon fries, peel and de-vein a pound of shrimp. FYI: If you've got an ALDI nearby, you can snag a 1 lb. bag of this shrimp in the freezer section for a mere $3.99/lb. Not too shabby.



Let's go ahead and get those cheesy grits started. Bring 2 tablespoons of butter, 4 1/2 cups each of water and milk, 2 teaspoons of salt, 1/2 teaspoon of hot sauce (I used Frank's Red Hot), and a pressed clove of garlic to a boil. Then, gradually stir in 2 cups of white grits. You'll bring this back to a boil and then reduce the heat and stir occasionally for about 15 minutes until the grits are thickened. This is the first time that I've made grits. Polenta and/or mush, yes. But grits, no. It's pretty much all the same.



Now back to the shrimp portion of this dish. Add about a cup of sliced mushrooms to the bacon drippings in the skillet and 2 teaspoons of oil. Saute until tender. Then, add in 1/2 cup sliced green onions, and sauté 2 minutes more.



While my mushrooms and green onions sauteed, I dredged the shrimp in flour, salt, and pepper. Add the shrimp to the skillet with a couple cloves of minced garlic and cook until the shrimp are lightly browned.



By the time my shrimp were cooking, the grits were ready, so I stirred in some more butter and some cheddar. The recipe called for 10 oz. of white cheddar. I only had about 2 oz. of white cheddar leftover from Friday night's Bacon, Onion, and Mushroom Pizza, so I shredded the white cheddar and added in 8 oz. of store brand mild shredded cheddar. Cook and stir over low heat until the cheese is melted.



Back to the shrimp, it's time to stir in a cup of chicken broth and 1/2 teaspoon of hot sauce.



Cook and stir for a few minutes, letting the flavors all simmer together and the sauce thicken.



Serve the shrimp over those creamy, cheesy grits. Crumble the bacon that you browned at the very beginning and sprinkle it over the shrimp. If you think you don't like grits, I'd encourage you to give this a try. It's nothing short of wonderful.



Shrimp and Grits adapted by me from Southern Living

*The original recipe is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina

2 bacon slices
1 pound unpeeled, medium-size raw shrimp
1/4 cup all-purpose flour
salt and pepper, to taste
1 cup sliced fresh mushrooms
2 teaspoons cooking oil
1/2 cup chopped green onions
2 garlic cloves, minced
1 cup chicken broth
1/2 teaspoon hot sauce

1. Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.

2. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.

3. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté until shrimp are lightly browned. Stir in chicken broth and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.

Yield: Makes 4 to 6 servings

Creamy Cheddar Cheese Grits from Southern Living May 2009

4 tablespoons butter
5 cups milk
2 teaspoons salt
1/2 teaspoon hot sauce
1 garlic clove, pressed
1 1/2 cups uncooked stone-ground white grits
1 (10-oz.) block sharp white Cheddar cheese, grated


1. Bring 2 Tbsp. butter, next 4 ingredients, and 5 cups water to a boil in a medium-size Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 1 1/2 hours or until thickened. Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately.

Quick-Cooking Creamy Cheddar Cheese Grits: Substitute 2 cups uncooked quick-cooking grits for stone-ground grits. Decrease water and milk to 4 1/2 cups each. Prepare recipe as directed, cooking grits 10 to 15 minutes or until thickened.

Yield: Makes 8 1/2 cups

Notes: I used the quick cooking version of this recipe. I also used bagged, shredded yellow cheddar cheese with only 2 oz. freshly grated white cheddar. This recipe makes more than enough grits for the 1 lb. of shrimp that I prepared. Next time I'll cut the grits recipe in half.

To download or print this recipe click here!