Adventure Begins in the Kitchen
Anyone who has ever been at my house in a hunger bind knows that I always have a package of frozen shrimp in the freezer. They only take minutes to thaw and even less minutes to cook. And I love them at any time of day.
Sautéing in a tiny bit of butter and over-sprinkling with spices has been my favorite preparation lately. Whether you’re eating them solo as a snack, along side a veggie or another protein for dinner, or on top of eggs or grits for breakfast – you really can’t go wrong.
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Butter, garlic, lemon, crushed red pepper.. Insert any green and you’ve just stepped up your veggie game. Add a protein and a grain? And you’ve got yourself a go-to formula for a quick, veggie-filled dinner.
Kale is my favorite garlic/lemon/pepper green because it soaks up seasonings so well. And it’s one of the few foods you can eat an entire thing of and still feel good afterward.
And if you’re not in the mood for kale, shrimp, or quinoa, try combos such as broccoli, chicken, and brown rice or mushrooms, spinach, and pasta.
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I woke up over the weekend with a massive craving for homemade breakfast. Homemade waffles to be exact. But when I went into the kitchen, I realized I used up the last of the coconut milk and waffles just weren’t in the cards. And it was freezing outside, so going to the store just wasn’t an option.
But what I did have was all of the ingredients for shrimp and grits {super odd, right?}. So never having made shrimp and grits before, I mixed and stirred until I had myself a warm breakfast that was way more delish than I could have ever anticipated. I posted a proud picture on Instagram and thought about one thing that would transform this already fab dish into something amazing – lobster stock.
And I was right. Lobster stock was a game changer. The grits were creamy and complex without feeling heavy like restaurant grits {filled with milk and cheese} and they balanced perfectly with simple shrimp and eggs.
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I just can’t get enough of germinated rice lately. It has such great flavor and chew that it barely needs any stuff to make it unbelievably tasty. But even though it doesn’t need a ton of stuff, I needed a ton of stuff {veggies} after weeks and weeks of non-stop-ness.
I picked up my three favorite grain-mixin’ veggies {asparagus, zucchini, squash} and decided to let them all play a part in a single meal. And then I added shrimp. Lots and lots of shrimp.
And what came together was a dish you could scoop into a big bowl a few nights in a row and still wish there was enough leftover the night after!
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