Shrimp and Grits

I found Wild Shrimp on sale at my local New Seasons and decided to make Shrimp and Grits.  It has been quite some time since I made it. I paired it with sauteed Rainbow Chard (in butter and tons of garlic, topped with Balsamic Vinegar).

It was a memorable meal, YUM!

1 pound of Shrimp (Wild Preferred) peeled/de-veined

2 Tbl of Butter

3 cloves of garlic chopped finely

1 slice of bacon diced

4 cups water

Salt and pepper

1 cup stone-ground grits

3 tablespoons butter

2 cups shredded sharp cheddar cheese

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain. In grease, add garlic and cook for several minutes, add shrimp and cook until shrimp turn pink. 

Spoon grits into a serving bowl. Add shrimp on top. Serve immediately.

Baked Honey Lime Chicken Taquitos

Ingredients:

• 3 cups cooked shredded chicken (I poached 2 breasts)
• 2 tablespoons fresh lime juice
• 1/3 cup honey
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 2 cups shredded cheese
• 10 soft taco sized flour tortillas
• Cooking spray

CILANTRO LIME CREAM

• 1 cup sour cream
• 1/3 cup green taco sauce (mild)
• 1 teaspoon fresh lime juice
• 1/4 cup fresh cilantro

See a Hawaiian Sweet & Sour Sausage Recipe

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine chicken, lime juice, honey, chili powder, and garlic and mix to coat.
3. Lay out your tortillas, and divide chicken evenly on the center of each tortilla. Top each one with cheese.
4. Roll each tortilla tightly, leaving the ends open, and place them on a baking sheet sprayed with nonstick spray or olive oil.
5. Spray the tops of the taquitos and sprinkle with salt.
6. Bake for 10 minutes, then serve with Cilantro Lime Cream.

CILANTRO LIME CREAM

1. In a food processor or blender, combine all ingredients and pulse until smooth.