My husband’s favorite food is cereal.  He could eat it for every meal and snack, with a little chocolate thrown in for good measure, and never get tired of it.  Doesn’t allow me much room for creativity, does it?

Thankfully, he is willing to change it up at dinnertime and eat what I cook.  Lucky for him, he can now get his vitamins from something other than the powdered ones sprayed on his Cinnamon Toast Crunch.

His second favorite food is shrimp, which was his only request for our wedding reception (after being told we couldn’t have a cereal bar).  He loves them in any form (except jumbo) and any flavor, but loves them the most with a big helping of creamy grits.

This is a fabulous way to cook shrimp to serve over grits, so they have a nice light sauce.  It’s delicious for breakfast, lunch, or dinner.  Sometimes I will cook some diced onions and peppers at the beginning, for a little change.  And the next day, if there are any shrimp leftover, I’ll warm them up and top a salad with them like this, using the sauce for the dressing.  Mmmm.

Charleston Shrimp

from Shortbread

serves 4-6

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon plus 1 teaspoon fresh lemon juice, divided
• salt and cayenne pepper
• 4 slices bacon
• 1 clove garlic, minced
• 1/2 cup green onion, thinly sliced
• 1 tablespoon fresh parsley, chopped

Directions

1. In a bowl, sprinkle shrimp with 1 tablespoon lemon juice, salt and cayenne pepper, and set aside.
2. In a skillet over medium heat, cook bacon until crisp. Remove from pan and chop.
3. Add garlic and green onion to the bacon drippings and cook for 1 minute. Toss in shrimp and stir until just pink.
4. Remove from heat and stir in parsley and chopped bacon. Sprinkle with 1 teaspoon lemon juice and serve immediately over creamy grits.

Printer Friendly Version