Italian Shrimp and Grits

Tuesday, July 30, 2013

This may have been more appropriately titled "Lazy Gal Shrimp and Grits".

I came up with this on a night I had planned to make my southern style Shrimp and Grits which requires like 927 different steps, but is so worth it in the end.

It was probably a Tuesday, because Tuesdays have a habit of draining the life out of me, leaving me with barely enough motivation to thaw something from the freezer, let alone stand over a blazing hot stove for an hour and a half in the dead of summer.  Southern style Shrimp and Grits was scratched from the menu before I ever made it through the front door. 

However, knowing me, I had already thawed the shrimp leaving me faced with the choice of throwing something quick together or letting the ingredients go to waste.  Seeing how wasting food might be my number one pet peeve (who am I kidding, my OCD induced pet peeves could fill a football stadium), I came up with the quickest make shift shrimp and grits recipe my Tuesday brain could muster.

Besides, even a mediocre dinner beats fighting the tourists in Murrells Inlet on a weeknight.

Fortunately, it turned out pretty darn tasty.  So tasty that, like a crazy person, I told poor starving Scott after fixing his plate that he couldn't eat "just yet", grabbed my camera and snapped a few shots before he stole his plate back from me.  

Which is why there are four pictures on here of pretty much the exact same thing.  I promise you that this was not another product of my laziness, but rather, my goal of sharing my successful quick and easy meals with you.  It's all about you.

As my cousin Jill says (rather sarcastically), I'm all heart.

Italian Shrimp and Grits
Serves: 4
Prep Time:  20 minutes
Cook Time:  20 minutes
Total Time:  40 minutes

1 lb of shrimp, peeled and deveined
1 turkey kielbasa, sliced into 1/2 inch pieces
4 slices of bacon
1 green pepper, diced
1 yellow onion, diced 
1 large zucchini, diced
8 oz of fresh spinach
4 cloves of garlic, minced garlic
1/2 cup of white wine
1 28 ounce can of crushed tomatoes

1/2 teaspoon of red pepper flakes
1 cup of white stone ground grits

Cook grits per directions, allowing them to cook while you are preparing the rest of the dish. In a large skillet, cook bacon.    Remove bacon and set aside.  Discarding all but 1 tablespoon of the bacon grease, reheat skillet over medium high heat and add turkey kielbasa, onion and green pepper.  Cook for 3 minutes, stirring occasionally.  Add zucchini and spinach and cook for another 3 minutes, stirring occasionally, or until spinach is wilted. Add garlic and cook for 1 minute stirring constantly.  Add white wine and allow to cook down for 3 minutes.  Crumble bacon and add back to the skillet.  Stir in crushed tomatoes, shrimp and red pepper flakes and allow to cook for an additional 3 to 5 minutes until shrimp are cooked through and pink.  Serve over grits.  


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