Laura Lee's Shrimp and Grits

Whenever I search recipes, I find it's a combination of about four (for the same entree) that I like. I like to alter recipes so I can make them my own. After eliminating and adding ingredients, I came up with this recipe for shrimp and grits that had my husband declare it was definitely "restaurant quality". He wasn't even in trouble for anything so I knew his comments were genuine. ha! 

Smooth, cheesy, grits with seasoned fresh shrimp made this recipe definitely one worth repeating. Soon!

Ingredients:

GRITS

- 3 cups water

- 1 cup stone-ground grits

- 2 cups half and half

- 1/2 tsp. salt

- 3 Tbs butter

- 2 cups shredded sharp cheddar cheese

SHRIMP

- 5 slices of bacon

- 1/2 cup green onions, chopped small

- 1 tsp. minced garlic

- 1 lb peeled and deveined shrimp

- 1/2 tsp. Old Bay seasoning

In a large sauce pan, heat water and grits over medium-high heat until boiling. Add half and half and salt. Let simmer until liquid is absorbed, stirring occasionally, about 20 minutes. Remove from heat and stir in butter and cheese. Cover and set aside.

In a large skillet, fry bacon until crisp. Remove bacon to a plate and add onions and garlic to the skillet with the bacon grease. Saute for 2 minutes and add shrimp. Sprinkle Old Bay seasoning over shrimp and cook until the shrimp turns pink, about 3 minutes. Spoon grits into a serving bowl and add shrimp mixture on top. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Life is also about taking a break when you need it." - Anonymous

Shrimp and Potato Corn Chowder

One of my favorite things to do is change up recipes to make the dishes a lot easier to prepare. Like this recipe for an amazing shrimp and potato corn chowder that I came across today. The original recipe indicated it took 8 hours to make this. I made it in less than 30 minutes, and it is fantastic! Seasoned perfectly, this creamy chowder, with bites of shrimp and corn, will very much please your palate and have you coming back for more!

Ingredients:

- 2 cups chicken stock (or homemade bone broth)

- 2 potatoes, peeled and cubed

- 1/2 tsp. salt

- 1/2 tsp. pepper

- 1 1/2 tsp. fresh thyme

- 2 cups frozen corn, thawed and divided

- 1/2 cup of half and half 

- 2 Tbs butter, divided

- 1/4 tsp. Old Bay seasoning 

- 1 Tbs diced fresh chives, plus a little more for a garnish

- 1/2 lb. medium shrimp, peeled and deveined - Tip* if you don't have a great place to get fresh shrimp, you can also buy frozen already peeled, deveined, and cooked shrimp as well.

In a medium to large sauce pan or dutch oven, heat chicken stock over medium-high heat. Add potatoes, salt, pepper, thyme, and one cup corn. Stir until potatoes are soft. Transfer to a blender and with the lid slightly open to allow steam to escape and holding a towel over the top, begin blending on low and increase the speed slowly until the potatoes and corn are completely blended. Return mixture to the sauce pan and add half and half, one tablespoon of butter, the remaining cup of corn, and the Old Bay seasoning. Turn down heat to low. In a skillet over medium-high heat, add remaining 1 tablespoon of butter shrimp. Sauté until shrimp turn pink and are done, stirring occasionally. Divide the soup into bowls and add shrimp on top along with a little more chives for garnish. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Be the type of person you want to meet." - Anonymous

Orange Marmalade Shrimp Salad

Beautiful bite-size shrimp, dripping with a mixture of orange marmalade, cilantro, and fresh lime juice give this tangy appetizer or entrée so much lip-smacking goodness you just have to go back for more. Sprinkled with red pepper flakes and a dash of soy sauce, this marinated mixture smells and tastes delicious!

Ingredients:

- 1/4 cup fresh lime juice
- 1/4 cup plus 2 Tbs orange marmalade
- 1 garlic clove, minced
- 3 Tbs fresh cilantro, chopped
- 1 Tbs olive oil
- 1/8 tsp. red pepper flakes (more if desired)
- 12 oz. bag frozen cooked salad shrimp, thawed and drained (tail off, peeled, and deveined)
- mandarin oranges
- 1, avocado (optional)

Combine first 6 ingredients. Remove 1/4 cup of the mixture, cover, and refrigerate. Add the shrimp to the bowl and toss to combine thoroughly with marinade. Refrigerate 30 minutes minimum (I left mine in over night). Remove from refrigerator and spoon/divide shrimp mixture on top of 4 plates of fresh spinach. Add mandarin orange segments to each salad. Drizzle remaining marinade on top of each plate and enjoy! A wonderful addition to this is freshly sliced avocado. Mmmmm! If you'd like a printer-friendly version of this recipe, Click Here.

"A positive thinker sees the invisible, feels the intangible, and achieves the impossible." - Anonymous