It’s Friday, we’ve made it through another week. The weekend is here and you can relax. This’s week’s recipe is definitely a favorite of mine. I grew up eating this dish almost every weekend. To me it was viewed as a treat because seafood was involved. As kids we all knew Friday & Saturday were seafood days in our family.
Friday nights at grandma’s house was a full-blown Fish Fry, which included Porgies, Whiting, Red Snapper, Salmon or whatever my grandparents had in the freezer from their fishing trips. Saturday mornings were filled fish & grits, shrimp & grits, crab cakes, fried green tomatoes, okra, and what ever else the grandkids asked for. So today I thought I would share one of the many Shrimp & Grits recipes that I have. I hope you enjoy this recipe as much as I have.
Simple Shrimp & Grits
- 3/4 cup yellow stone-ground grits or Quaker Grits
- 3 cups milk
- 1/8 cup extra virgin olive oil
- 1 teaspoon butter
- 1 small onion, finely chopped
- 1 pound shrimp, peeled and deveined
- 1/4 teaspoon Old Bay seasoning (or your favorite seasoning)
- In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low.
- Cook, stirring occasionally, until silky, about 10 minutes.
- Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with Old Bay, and cook 4 to 5 minutes, or until shrimp turn pink.
- Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.
Makes 4 Servings
- Shredded Cheddar Cheese
- Green Onions
Yes, that’s right this post says Jiffy cornbread. I was originally going to write about something else but Sunday dinner inspired this post. Growing up there was always some type of bread to go with dinner, whether it be biscuits, yeast rolls (yes, made from scratch), cornbread or spoonbread. You just knew that you were having brad with EVERY Sunday dinner, you just didn’t know what kind. Then you had to decide which recipe was going to be used lol.
I love me some Jiffy cornbread, shoot I love cornbread in general. Call me ‘country’ if you want, I don’t care. LOL Jiffy gives you so many options. There is a recipe on the back of the box for the cornbread, so you can use that. Me…… well I add some extra stuff in mine, I’ll add about 2 teaspoons of vanilla extract and a tablespoon of mayonnaise. The vanilla was an accident and has stuck with me for years and the mayo is something I got from my gramma. It does make the cornbread a little fluffier. I love it this way.
Now there are times where I will add other items like broccoli (about 2 cups) and cheese (about 1 cup, shredded); cheesy broccoli cornbread is so good and you get your veggies. Other times I’ll make hush puppies and add 1/2 cup of finely chopped onions and 1/4 cup of flour. You can’t always find hush puppies in the store, so why not make your own.
Do you have any variations of cornbread? Let me know!!
Happy Friday Everyone!! We hope you have had a blessed week. The weather has been a scorcher so hopefully today’s Foodie Friday ideas will help cool off.
- 12oz of white chocolate chips
- Blue sugar or edible glitter
- Melt chocolate in the microwave, according to the directions. (Baker’s Chocolate works well)
- Wash & dry berries. Dip them one by one into the white chocolate, then into the sugar.
- Place on wax paper to harden.
Red, White & Blue Nachos
- Blue Corn Tortilla Chips
- Monterrey Jack or Pepper Jack Cheese, shredded
- Sour Cream
- Preheat oven to 350 degrees.
- Spray foil lined baking dish with cooking spray.
- Line blue tortilla chips on a foil line baking dish.
- Sprinkle chips with shredded cheese and bake for 5-7 minutes.
- Top nachos with salsa and sour cream
Red, White & Blue Gelatin
- 2 packages (3 ounces each) berry blue gelatin
- 2 packages (3 ounces each) strawberry gelatin
- 4 cups boiling water, divided
- 2-1/2 cups cold water, divided
- 2 envelopes unflavored gelatin
- 2 cups milk
- 1 cup sugar
- 2 cups (16 ounces) sour cream
- 2 teaspoons vanilla extract
- In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir.
- Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
- Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
- Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth.
- When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
- Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer.
- Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each.
- Chill several hours or overnight.
Strawberry & Cream Sorbet
- 2 cups strawberry sorbet, softened
- 1 cup cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 1 cup sliced fresh strawberries
- Line an 8-in. x 4-in. loaf pan with heavy-duty foil. Spoon sorbet into pan; freeze for 15 minutes.
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Set aside 1/2 cup whipped topping for garnish; refrigerate until serving.
- Fold remaining whipped topping into pudding; spoon over sorbet. Cover and freeze for 4 hours or overnight.
- Remove from the freezer 10-15 minutes before serving; unmold onto a serving plate and remove foil. Serve with strawberries and reserved whipped topping.