Shrimp and Grits

 

 Shrimp and grits is a classic Southern dish that is perfect for a hearty breakfast or brunch. It is made with creamy grits, savory shrimp, and a flavorful gravy.

 

Ingredients:

 

1 cup grits

4 cups water

1 teaspoon salt

1 pound shrimp, peeled and deveined

1/2 cup butter

1/2 cup all-purpose flour

1 cup milk

1 cup chicken broth

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup chopped celery

1 teaspoon Creole seasoning

1/4 teaspoon black pepper

Hot sauce, to taste

Instructions:

 

Bring a pot of water to a boil. Add the grits and salt, and cook according to package directions.

While the grits are cooking, melt the butter in a large skillet over medium heat. Add the onion, bell pepper, and celery, and cook until softened, about 5 minutes.

Stir in the flour and cook for 1 minute. Slowly whisk in the milk and chicken broth until the gravy is smooth and thickened.

Add the shrimp, Creole seasoning, and black pepper to the gravy. Cook until the shrimp are pink and cooked through about 5 minutes.

Serve the shrimp and gravy over the grits. Top with hot sauce, to taste.

Tips:

 

For a richer flavor, use shrimp with the tails on.

You can add other vegetables to the gravy, such as mushrooms, tomatoes, or spinach.

This dish is also great for leftovers. Simply reheat the shrimp and gravy in a skillet over medium heat.

Enjoy!

Creamy Tomato Soup 10 Ingredients or Less

 This creamy tomato soup is the perfect comfort food on a cold day. It is easy to make and made with simple ingredients.

 

Ingredients:

 

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1 (14.5 ounce) can of diced tomatoes

1 cup vegetable broth

1/2 cup heavy cream

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

 

Heat the olive oil in a large pot over medium heat. Add the onion1 and garlic and cook until softened about 5 minutes.  

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Add the crushed tomatoes, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.

Use an immersion blender to puree the soup until smooth.

Stir in the heavy cream and season with salt and pepper to taste.

Serve the soup hot, garnished with fresh parsley.

Tips:

 

Add a tablespoon of cornstarch to the pot for a thicker soup before blending.

To make this soup vegan, use vegetable broth instead of heavy cream.

You can add other vegetables to this soup, such as carrots, celery, or spinach.

This soup is also great for freezing. Simply freeze it in individual containers or freezer bags.

Enjoy!