3-Ingredient Shrimp-n-Grains

As you know from my last post, I went home this past weekend, which was just wonderful.  I love seeing my family, which involves eating pretty much around the clock.  My parents’ house is overflowing with food.  I always come back to Boston with my clothes fitting just a little tighter than I left.

This is largely due to my mom’s good ole southern cookin’.  I can’t get enough!  If you grew up on it, heck, if you tried it once, you get it.  But this time, Mom was deathly ill, so there was no deep-fried gravy-smothered cheese-slathered butter-rich artery-clogging heart-stopping goodness coming out of Mom’s kitchen.  Geeze, a little severe bronchitis with an upper respiratory infection getting in the way of standing in front of the stove all day, Mom??? Lazy woman.200_s

All jokes aside, we had no problem taking over Mom’s kitchen and dining out; however, when I got back to my apartment this week, I had such a hankering for something southern.  I didn’t get my fix!  So, when my friend was coming over for dinner, I immediately asked her if I could make shrimp-n-grits.  Yes, ma’am!  One of my all-time favs that I like to treat myself to.  Grits are amazing:  they hold absolutely no nutritional value, are pretty much just a vehicle for cheese, and so comforting and wonderful.

Except this time…

At my previous apartment, I noticed with some of my lesser-used flours had these tiny, dead bugs in them.  They are hard, but look like really large fleas.  I have no clue where they came from, and no idea what they are.  I found them in my corn flour, a couple of bean flours, and maybe one of my sugars, I can’t remember.  Obviously, I threw everything out, and cleaned vigorously.  I thought that was a thing of the past.  Until this time…

I went to open my grits, and behold:  these insane little creatures.  No idea what they are, but I’m not going to see how they taste.  No thanks.  So, my friend is 10 minutes away, my shrimp are prepped.  What do I do?  I just go back to the pantry, and see what else I can make, as fast as I can make it.

God bless quinoa.  The delicious, super healthy, goes-with-everything food.  We made it, and it was incredible with the shrimp.  Definitely serve it hot.

Also, use plenty of Old Bay, that stuff is amazing.  As a side note, I grew up on Old Bay, my dad puts it on everything.  I had no idea that not everyone has an Old Bay-enthusiastic father like mine, such as my girlfriend who came over last night.  No clue what it was.  If you don’t have it, add it to your seasonings immediately.

Enjoy!


Materials:

  • frying pan
  • cooking spray
  • spatula

Ingredients:

  • 1 c cooked quinoa (or other grains of choice, such as barley)
  • 1/2 lb uncooked shrimp, peeled and devained (I usually figure around 6 per person)
  • Old Bay seasoning

Directions:

  1. Heat frying pan over meduim-high heat.  Spray well with cooking spray.
  2. Pat-dry your shrimp with a paper towel.    FullSizeRender (10)
  3. Place shrimp into the frying pan.  Cover liberally with Old Bay.  Cook for about 3 minutes, until the sides start to become white and opaque.FullSizeRender (11)
  4. Flip over, and continue cooking for another minute or so, until cooked through.  Sprinkle more Old Bay if desired.FullSizeRender (12)
  5. Heat quinoa via microwave, stove, or oven.
  6. Serve cooked shrimp with quinoa.FullSizeRender (13)
  7. Enjoy!

3-Ingredient Shrimp-n-Grains

  • Servings: 4
  • Time: 10 min
  • Difficulty: easy
  • Print

FullSizeRender (14)

Materials:

  • frying pan
  • cooking spray
  • spatula

Ingredients:

  • 1 c cooked quinoa (or other grains of choice, such as barley)
  • 1/2 lb uncooked shrimp, peeled and devained (I usually figure around 6 per person)
  • Old Bay seasoning

Directions:

  1. Heat frying pan over meduim-high heat.  Spray well with cooking spray.
  2. Pat-dry your shrimp with a paper towel.
  3. Place shrimp into the frying pan.  Cover liberally with Old Bay.  Cook for about 3 minutes, until the sides start to become white and opaque.
  4. Flip over, and continue cooking for another minute or so, until cooked through.  Sprinkle more Old Bay if desired.
  5. Heat quinoa via microwave, stove, or oven.
  6. Serve cooked shrimp with quinoa.
  7. Enjoy!

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