Breakfast Shrimp and Grits
1. Make sure you learn how to cook grits. Good grits should be thick and runny in the pot, allowing them to firm up in your bowl or on your plate. Unless they are leftovers you’re pan frying the next morning, they should not be dry.
2. Cook your shrimp whole, chop them and toss them in, big or small it doesn’t matter. What does matter is making sure you don’t overcook your shrimp.
The shrimp and grits found in this recipe is a little Carolina creole meets Asia. A Charleston classic with a sweet and salty finish. Enjoy!
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1 cup Coarse Ground Grits
4 cups Water
1 lb Peeled Shrimp
4 oz Grated Sharp Cheddar Cheese
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
1 Tbsp dried thyme
1 bunch Kale
Red Pepper Flakes
1 clove Garlic
1/4 cup Soy Sauce
1 tbsp Honey
When buying olive oil look for oil in dark bottles. It protects the fat from breaking down and turning rancid over time. Olive oil is one of the few things where what you spend is equal to it’s relative value. Buy a good mid-priced oil for your everyday cooking and feel free to splurge on a good finishing oil. My favorite all around olive oil is First Fresh.
2. Once the water comes to a boil add your grits to the pot with a pinch of sea salt.
3. Stir the grits often when you first add them to the water. Continue to stir frequently until the grits reach a porridge-like consistency then turn off the heat and allow the grits to thicken.
4. Season the grits with creole seasoning, red pepper flakes and seal salt to taste. Add the grated cheddar cheese and fold into the grits until melted and mixed evenly.
5. Remove the kale leaves from the stem. Roll them into cigar-like rolls and then slice them into ribbons (chiffonade). Chop the onions.
6. In a separate skillet add a small amount of olive oil to the pan (less than a teaspoon), the kale and the onion. Sautee on medium high heat until the onions soften.
7. Rough chop the shrimp and sprinkle with sea salt. Add them to the skillet and sautee until pink.
8. In a small bowl add the honey and then the soy sauce. Whisk with a fork to combine.
9. Add some grits to your bowl top with the shrimp and kale. Drizzle some honeyed soy sauce on the shrimp and enjoy!
Health Coach. Lifestyle Expert. Chef.
Kate Horning is an emerging thought leader in health and nutrition. She is an ambassador on the leading edge of a new generation that challenges established ideas, looking for better ways to achieve healthier, happier lives.
Kate’s journey began with a book report at age thirteen, to be allowed by her mother to become a vegetarian. That sparked a passion that has led to studying and living nutrition for over a decade. She uses her own life and her own journey as the blueprint, but the message is to create a healthy lifestyle that fits YOUR needs. And while Kate focuses on plant-based foods personally, the information and structure she provides is equally applicable no matter what your health or fitness beliefs.
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