Spicy Shrimp and Grits

I found this recipe in one of my cookbooks.  I have to admit, I had never made it before.  But after reviewing the ingredients, I decided that it was an easy recipe that sounded like it would be delicious.  Happily, I have to admit that this is one of the best dishes I have made in a long time.  If you are looking for something easy with minimal ingredients and delicious taste, you need to try this!



Ingredients:

1 c. coarse grits (not instant)
2 T. butter
4½ c. low-sodium chicken stock
4 slices bacon, cut into half inch pieces
1 medium onion, halved and thinly sliced
2 cloves garlic, minced
¼ c. white wine
1 T. fresh thyme
14.5 oz. can diced tomatoes
1 lb. large peeled and deveined shrimp (uncooked)
1 T. hot sauce

 

 
Bring chicken stock to a boil.  Add salt and pepper, to taste.  Slowly whisk in grits; reduce heat to medium low and whisk occasionally until grits are creamy and tender.  Depending on the grits you use, it may take anywhere from 5 to 30 minutes (follow instructions on package).  Stir in butter; cover and set aside.

Add bacon pieces to a medium-sized skillet, over medium high heat.  Cook until crisp and browned (approximately 4-6 minutes).  Remove from skillet and drain on a paper towel.

 

Add thinly sliced onion to bacon grease and saute until lightly browned.  Lightly salt and pepper.  Add minced garlic and continue to saute for an additional 2 minutes.

 

To the onion and garlic mixture, add to tomatoes (including juice) along with wine and sprigs of thyme.  Bring to a boil and add shrimp.  Cook 2-4 minutes until shrimp are pink and opaque.  Stir in hot sauce (I used Sriracha).

Serve grits on a place.  Spoon shrimp and tomato mixture over the grits and top with crisp bacon pieces.  Serves 4.

Oriental Pepper Steak

 
I found this in my recipe box.  It has been a long time since I have made it.  We are trying to eat a little healthier this year, and I though that this recipe would be a good example.  It is easy, it takes a minimum number of ingredients, and I think you'll enjoy how it tastes.



Ingredients:
1½ lbs. boneless chuck steak
4 green onions
1 c. peapods (optional)
2 bell pepper, cut into strips
4 T. canola oil
1 envelope Lipton onion soup mix
¼ t. hot pepper flakes
2 c. water
1½-2 T. corn starch, dissolved into ½ c. cold water or broth

*No salt or pepper added to this dish due to the onion soup mix.  However, season to taste.

 

In a wok or skillet, heat 2 T. oil.  Brown meat and remove from pan.

Add 2 T. oil to pan.  Add pepper strips and peapods, and stir fry until vegetables are tender.

Add hot pepper flakes.

 

Add beef to the vegetable mixture.  Add 2 c. water and the soup mix.  Simmer covered for 10 minutes.

Remove cover, stir in corn starch/broth slurry to thicken.

Serve over rice and top with chopped green onion.

Vegetable Medley Bake

Ingredients:

1 qt. water
14.4 oz. bag Bird's Eye pearl onions
16 oz. bag frozen green beans
16 oz. bag frozen whole kernel corn
1 can cream of chicken soup
3 oz. cream cheese
½ c. milk
1 T. dijon mustard
1 T. diced or fresh dill
1 t. ground pepper
½ c. dried bread crumbs (Panko used in this recipe)
2 T. grated Parmesan cheese
1 T. melted butter or olive oil

 

Bring water to a boil.  Add onions and cook for 5 minutes.  Add beans and corn, cover and simmer for 6-8 minutes until crisp and tender.  Drain well.

 

Stir together soup, cream cheese, milk, mustard, dill and pepper.  Add to vegetable mix.

 
Add mixture to greased 2 qt. casserole dish. 

 

 
Toss together bread crumbs, Parmesan cheese, and butter/olive oil.  Sprinkle over top of casserole. 

Bake covered at 350º for 20 minutes.  Uncover and bake for an additional 15 minutes or until casserole is heated through.