Entrée, Gluten-Free, Instant Pot, Lightened Up, Meal Prep, One Pot Dish, Seafood

Cajun-Style Shrimp & Grits (Instant Pot)

IMG_8742

Shrimp and Grits. This was the meal I continually ordered when Ted and I travelled down South to Savannah, Charleston, and Hilton Head back in November. While not the “classic” version, i.e. the one with heavy cream and butter–also delicious, but not what I want on a daily basis–, this version of shrimp and grits is literally bursting with flavor. Pork andouille sausage was the only type of andouille sausage I could find, but it offers all the fat and salt you need, which is why I omit the butter, heavy cream, and added salt. I opted to mix in more Southern and Cajun vegetables like collard greens and orange and green bell peppers. While not authentic, the peppers melt in your mouth, and the collard greens add a pop of color and nutrients. Plus, this all comes together in the Instant Pot for a one-pot meal.

Continue reading “Cajun-Style Shrimp & Grits (Instant Pot)”

Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up

Getting Gritty for Grits

IMG_5932

I used to be an unusual breakfast eater when I was little. Like mashed potatoes for breakfast odd. My parents used to live in Savannah, Georgia and as a stint to please my savory breakfast preferences, my mom introduced cheesy grits in elementary school. As a New Englander, they’re deliciously different. Grits are finely ground corn kernels and have a “grittier” texture than oatmeal or cream of wheat. We just rediscovered them for a dinner comprising of pot roast and grits, which graced the cover of Southern Living. I took my old cheesy grits and added bacon for flavor and spinach for color — you’d never know there’s spinach in there. Although they’re mostly used in Southern cuisine and with savory dishes, you might see a sweeter take in posts to come. Enjoy your Cheddar Grits with Bacon & Spinach, y’all!

Continue reading “Getting Gritty for Grits”