Shrimp and Grits

Although traditionally served for breakfast, these shrimp and grits will satisfy any meal of the day. Peel your shrimp then season with salt and pepper and set aside. Following, boil four and half cups of water, whisk in a cup of grits and a teaspoon of salt, and gently simmer uncovered for thirty minutes.

While that’s cooking prep a cup of grated sharp cheddar, a quarter cup of parmesan, three tablespoons of butter, and half a teaspoon of freshly grated black pepper. Sauté the shrimp in a hot pan until cooked through, for more flavor you could add some bacon, garlic, and or scallions. When your grits are ready remove from the heat, stir in the cheese, butter, and pepper along with a few shakes of tabasco sauce, and serve with the shrimp over the top.

Shaved Cauliflower Salad with a Lime Vinaigrette

I think I just discovered my new favorite ingredient. Up until coming across this recipe in an old Bon Appetit the only reason we kept nutritional yeast in the pantry was for popcorn, but not anymore…it’s an umami burst worth using again and again.

In a mason jar combine a teaspoon each of lime zest, Dijon mustard, and honey with a quarter cup each of lime juice, and extra virgin olive oil. Shake until combined then add a tablespoon of nutritional yeast, a quarter cup of grated parmesan, and salt and pepper to taste. Shake again.

Quarter a head of cauliflower then with a knife or mandolin cut one of the quarters into 1/8 inch slices then toss with the dressing and let sit for at least ten minutes. To finish, stir in some arugula, spinach, or half a head of frisee. Garnish with some shaved parmesan and prepare to be blown away.