Tag: southern

Shrimp and Grits

I love finding a new recipe to add to my

collection of favorites.

This one is from the book

“Whiskey In A Teacup” by Reese Witherspoon.

I cut the recipe in half for the two of us and

followed it exactly, making only a slight change

to the procedure. The full recipe with all

the other menu sides would serve 6-8

for entertaining. But, it’s easy enough
for any day’s dinner.

1. I added the water and Worcestershire sauce

along with the tomatoes, then added the shrimp.

2. I keep tomato paste measures out in 1 T scoops

in the freezer, so it’s always easy to add to a

recipe. It melts right in with the liquids.

3. The grits definitely needed more water.

Her directions call for only 3 C water.

I used the package for guidelines.

Reese’s menu suggestions:

southern dinner party

Cheddar Biscuits

Shrimp and Grits

Sauteed Baby Kale

Mud Pie Trifle

Cowboy Cookies

Shrimp and Grits

FOR THE SHRIMP

2 T olive oil

1 T butter

1 medium onion chopped

1 small green pepper, chopped

3 cloves garlic, minced

1 (14 oz) can diced tomatoes with liquid

1 t Cajun/Creole seasoning

(Tony Chachere’s Creole Seasoning)

2 T tomato paste

1/2 C water

2 t Worcestershire sauce

2 lbs medium-large raw shrimp, peeled

Salt to taste

chopped green onions for garnish

In a large skillet, add the olive oil and butter

over medium-high until the butter is melted.

Add the onions and green pepper and saute until

softened, about 4 minutes.

Add the garlic and cook for 1 minute more.

Stir in the tomatoes and their liquid, the

tomato paste, creole seasoning, water, and

Worcestershire sauce. Cook for 2-3 minutes.

Add the shrimp, stirring for 4-5 minutes until

the shrimp turn pink. Remove from heat.

Taste and add salt if needed.

Serve immediately over warm grits.

Garnish with chopped green onions.

FOR THE GRITS

1-1/2 C grits (not quick-cooking)

1 t salt

4 T butter

3-4 C water

Bring the water to a boil in a medium saucepan.

Stir in grits and salt. Bring back to a boil,

stirring occasionally, then reduce the heat

to low, stir in the butter, and simmer for about

15 minutes. The grits will absorb all the water,

so you need to stir them occasionally and

add more water if they become too thick.

Enjoy!

Incoming search terms:

Shrimp and Grits

I love finding a new recipe to add to my

collection of favorites.

This one is from the book

“Whiskey In A Teacup” by Reese Witherspoon.

I cut the recipe in half for the two of us and

followed it exactly, making only a slight change

to the procedure. The full recipe with all

the other menu sides would serve 6-8

for entertaining. But, it’s easy enough
for any day’s dinner.

1. I added the water and Worcestershire sauce

along with the tomatoes, then added the shrimp.

2. I keep tomato paste measures out in 1 T scoops

in the freezer, so it’s always easy to add to a

recipe. It melts right in with the liquids.

3. The grits definitely needed more water.

Her directions call for only 3 C water.

I used the package for guidelines.

Reese’s menu suggestions:

southern dinner party

Cheddar Biscuits

Shrimp and Grits

Sauteed Baby Kale

Mud Pie Trifle

Cowboy Cookies

Shrimp and Grits

FOR THE SHRIMP

2 T olive oil

1 T butter

1 medium onion chopped

1 small green pepper, chopped

3 cloves garlic, minced

1 (14 oz) can diced tomatoes with liquid

1 t Cajun/Creole seasoning

(Tony Chachere’s Creole Seasoning)

2 T tomato paste

1/2 C water

2 t Worcestershire sauce

2 lbs medium-large raw shrimp, peeled

Salt to taste

chopped green onions for garnish

In a large skillet, add the olive oil and butter

over medium-high until the butter is melted.

Add the onions and green pepper and saute until

softened, about 4 minutes.

Add the garlic and cook for 1 minute more.

Stir in the tomatoes and their liquid, the

tomato paste, creole seasoning, water, and

Worcestershire sauce. Cook for 2-3 minutes.

Add the shrimp, stirring for 4-5 minutes until

the shrimp turn pink. Remove from heat.

Taste and add salt if needed.

Serve immediately over warm grits.

Garnish with chopped green onions.

FOR THE GRITS

1-1/2 C grits (not quick-cooking)

1 t salt

4 T butter

3-4 C water

Bring the water to a boil in a medium saucepan.

Stir in grits and salt. Bring back to a boil,

stirring occasionally, then reduce the heat

to low, stir in the butter, and simmer for about

15 minutes. The grits will absorb all the water,

so you need to stir them occasionally and

add more water if they become too thick.

Enjoy!

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/shrimp-and-grits-2 html

Healthified Crock Pot Chicken & Dumplings

This is my healthier take on an old classic comfort food. I think the very first time that I had chicken and dumplings was at my grandmother’s house with my dad when I was pretty young… elementary school still, I’m sure.

She cooked the soup up on the stove for a few hours and then tossed the raw dough into the pot. I thought she was crazy at the time, but after my first bite… I was in love.

Years later when I first started cooking, I dabbled with the infamous chicken and dumplings in the crock pot using canned condensed soups and biscuit dough. I’ll be the first to admit that it was delicious, but a huuuge guilty pleasure! Full of preservatives and nothing good for you. Bleh!

These days, it’s pretty hard come come across a chicken and dumplings recipe for the crock pot that doesn’t use ‘cream of such-and-such’. Seriously. It’s nearly impossible.

To clean this recipe up… I ditched the cans, first thing. I chose to leave the soup as more of a broth than a thick creamy mess. Avoiding any ‘cream’ dropped the calories drastically. I also whipped up my own easy and cheesy whole wheat biscuit dough and filled that crock put up to the rim with comforting vegetables and chicken.

This was amazingly satisfying on a cold icy day and absolutely hit the spot.

Don’t be scared of the raw dough going into the crock pot, I promise.. if done right the dough does cook. It may look wet when it’s done, but it’ll be nice and fluffy on the inside.

Mine took about 45 minutes to an hour to cook through, but that’s because I was fiddling around with taking pictures and moving the crock pot base back and forth across the kitchen to do so. Keep the lid over the soup as long as you can, toss the dough in and cover quickly to maintain the heat inside as much as possible!

Healthified Crock Pot Chicken & Dumplings
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: About 1 1/2 Cups • Calories: 288.1 • Fat: 5.5 g • Carb: 34.7 g • Fiber: 6.8 g • Protein: 26.7 g • Sugar: 0.9 g • Sodium: 701.5 mg

Ingredients:
Soup:
4-6 C. Reduced Sodium Chicken Broth
1 1/2 Lbs. Boneless Skinless Chicken Breast
2 C. Peas & Carrots, Frozen
1 Onion, Chopped
2 Celery Stalks, Chopped
2 Garlic Cloves, Minced
1 Tsp. Basil
1 Tsp. Thyme
Salt & Pepper to Taste

Dumplings:
1 1/2 C. Whole Wheat White Flour
1 1/2 Tsp. Baking Powder
1 1/2 Tsp. Parsley
1/2 Tsp. Garlic Powder
1/8 Tsp. Onion Powder
Salt & Pepper to Taste
1/4 C. Light Butter (Room Temperature), Cubed
1/3 C. Fat Free Cheddar, Shredded
2/3 C. Fat Free Milk

Directions:

Toss everything for the soup into the crock pot.

Cover and set to cook for 6-8 hours on high or 8-10 hours on low.

Once nearly done, remove the chicken and shred.

You can use two forks or shred in your stand mixer. It doesn’t really matter!

Add the chicken back to the crock pot and cover.

Set the crock pot to high now if you’ve been cooking this on low.

Combine the flour, baking powder, parsley, garlic powder, onion powder, salt and pepper for the dumplings together in a medium bowl.

Cut in the butter using two forks or your hands until it begins to form a grainy mixture (resembling corn starch.)

Add in the cheddar and milk.

Mix just until a thick dough forms and all lumps are out.

Drop the dough by rounded spoonfuls into the crock pot.

Try to do this quickly as to not let much heat escape from the crock pot.

Cover and cook on high for 30-60 minutes.

Once done, the dough will still look a little wet on top, but will be soft, fluffy, and cooked through on the inside.