BreakOut Foods – Grits & Shrimp
Even the biggest foodies can get stuck in a rut.
#theSO & I cook for several reasons.
- We’re both picky eaters. Cooking at home allows us to make food that we both prefer;
- Cooking at home is cheaper. We can make great meals, meals that would cost large amounts at a restaurant for similar quality;
- Cooking at home is healthier. We can control the ingredients & preparation. We can cut the harmful substances used elsewhere.
Still, we often find ourselves making the same dozen items over & over again. Udon noodle soups, roast chickens & ducks, stir frys, homemade baked goods are all tasty fare.
But still, we find ourselves craving variety.
To that end, we’re taking a week of breakout foods. Meals we wouldn’t normally prepare.
Tonight’s first entry was shrimp and grits.
We boiled old-fashioned grits in salted water.
The shrimp were tossed with olive oil, cayenne pepper, crushed red pepper, sea salt, & 2 garlic cloves minced We then sauteed the shrimp until they were almost done.
Combining the two in an oven safe pan, we broiled the dish with cheddar cheese & parmesan on the top.
It was a tasty dish, especially when the garlicy-shrimp combined with a creamy mouthful of cheesy grits.
There was room for improvement.
Next time, I’ll boil the grits in milk. That should make them creamier. (Protip, never cover a pot of boiling grits, they will overflow. Stir frequently to avoid burning.)
Also, we will double up the amount of cheese. You can’t add too much fat to a grits dish.
Sorry for the lack of pictures. My hands were busy cooking and eating.
Tomorrow, omelets for dinner.