Talk about a weekend full of travel! I spent a total of 9 hours in the car traveling between Nashville, TN and Asheville, NC. I started out making my way west to Nashville to see my college roommate, Angela and her fiancé Phillip for their engagement party. It was a picture perfect summer backyard party complete with twinkling lights, a popcorn bar, and homemade cocktails in mason jars. Not to mention, I got to catch up with friends I haven’t seen in a while!
To top off my stay in Nashville, I got to wake up and eat my weight in brunch at a place called Saint Anejo with my friend Morgan that I haven’t seen since she moved to Nashville.
However, I had to get back on the road so that I could meet up with that cute husband of mine for dinner in Asheville. He spent his weekend coaching one of his soccer teams in a tournament there this weekend and while I didn’t get to see much soccer, I did get to finally meet most of the players when we had dinner that night with the whole team. I don’t know about you, but every time I travel and spend time away from home, I always crave a good home cooked meal. Lucky for me my husband eats everything and never requests anything, so I get to cook whatever I’m craving. And the whole way home I was craving shrimp and grits. Maybe it was all the rain I had to drive in this weekend that made me want such a hearty meal in the summer? So I’ve decided to share with you my twist on shrimp and grits from last night. Since we are pescatarians, we spiced it up with some chipotle peppers in adobo sauce instead of bacon. Let me know if you try it out, or your favorite way you eat shrimp and grits!
Until next time,
Shrimp and Grits with Chipotle Peppers
Marinade for 1 pound of jumbo shrimp (Let shrimp marinate for about 30 minutes)
1 tablespoon Tony’s Original Creole Seasoning
1/2 tablespoon Italian Seasoning
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
3 tablespoons sauce from Chipotle Peppers in Adobo
1.5 cups Milk* (Please note the recipe called for 1.5 cups of milk, instead I added ¾ cup milk and ¾ cup half and half for a creamier texture)
1.5 cups Vegetable broth
1 tablespoon Butter
1 cup of cheese
1/2 Red onion
4 Mini bell peppers
2 Cloves of garlic
Note: I always add some extra cream and all the cheese to my grits at the end once they are finished cooking.
- Cook grits according to the package. My grits called for letting the milk, vegetable broth, butter, salt and pepper come to a boil and then adding the grits. Let grits simmer on low covered for 20 minutes or until cooked.
- Sauté onions, peppers, and garlic in 1/2 tablespoon of butter. Remove from heat and stir into grits with cheese and extra milk once grits have finished cooking.
- Sauté shrimp with a tablespoon of butter until opaque, about 3-4 minutes on each side.
- Top grits with the shrimp and drizzle with adobo sauce for some added kick!