Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2016 > 07 > 2016-07-10_Shrimp_grits.html
Green Chile Shrimp and Grits
/posts/2016/07/2016-07-10_Shrimp_grits.html
You are viewing revision ad141888 from 2018-03-29 20:57:33 -0600.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=ad141888 to a URL.
See the help page for more information.
Shrimp and Grits is usually a dinner in the south, but I made it for breakfast.
The package of grits said something like a 3:1
I did my usual creamy trick and used almost entirely almond milk in place of the water. I added two packets of frozen Green Chile to the grits. I started with one but it wasn't looking particularly green and it was getting dry. The second packet seemed to do the trick. Maybe a bit too hot but not bad. In addition, I threw in some salt, pepper, and some grated parm cheese. I forgot butter.
I just steamed the shrimp right from frozen. I didn't really have any good idea of timing so I just watched it.
Overall, it was pretty good. Shrimp was maybe a bit strange for breakfast but it worked.