Creamy Shrimp & Grits

I had grits for the first time when I started going to South Carolina, about 4 years ago. I never really thought about making them myself, and I never really thought I’d actually like them. Boy, was I wrong! I love them. After my trip was canceled this year due to Covid, I decided to try and make some grits myself! These are simple to make, I just used quick grits for the time. Hey, it was my first time…cut me some slack!! Ha Ha! Honestly, even with using the quick grits, they were DELICIOUS and took half the time. I hope you enjoy this recipe as much as I did. Give it a go!

Ingredients:
Quick Creamy Grits:
1 cup quick grits
4 cups chicken broth, low sodium or water
1 cup shredded cheddar cheese
3 T butter
1/2 cup heavy cream
salt, to taste
pepper, to taste

1lb medium shrimp, cleaned and deveined
1 large red pepper, diced
3/4 cup cooked corn, (I used cooked corn on cob, but can also use frozen thawed corn)
4 slices bacon, crispy cooked & chopped
3 green onion, sliced (both green and white parts)
2 t chili powder
2 t paprika
1 t cayenne pepper, optional
1 t onion powder
1 t garlic powder
2 T olive oil
1/2 t salt
1/2 t pepper

Directions: In a medium sauce pan add in 4 cups of chicken broth, bring to a boil. Once boiling, slowly stir in the grits. Reduce the heat to medium low, cover and cook about 5-7 minutes, stirring occasionally. Once the grits have thickened add in the butter, cheddar cheese and cream. Mix until cheese is completely melted and the grits are creamy. Season with salt and pepper to taste, and set aside.

Heat a large sauté pan on medium high heat. Season the shrimp with chili powder, paprika, cayenne and a sprinkle of salt and pepper. Add in 1 tablespoon of oil to the pan and let heat 1 minute. Add the shrimp into the pan, cook about 3-4 minutes on each side until shrimp is pink and has a nice golden crust and shrimp is cooked through. Remove from the pan and set aside.

Next add in the last tablespoon of olive oil and let heat 1 minute. Next add in the red pepper and cook until peppers are slightly tender (or to your preference) about 3-4 minutes. Then add in the cooked corn, season with salt, pepper, garlic and onion powder and put the shrimp back into the pan. Let heat 2 minutes on low.

To assemble the shrimp and grits, add a large spoonful of grits to a bowl. Top with cooked shrimp, the peppers and corn mixture, chopped bacon and chopped green onion, serve!



Herb Crusted Salmon

This salmon dish was a huge hit when I made it. I used a larger piece of Alaskan salmon to make this dish. It can easily be made with smaller portions. Salmon hasn’t always been my favorite. I’ve learned to make it in ways that limit the fish taste to me!! LOL. Give this recipe a try and I’m sure you’ll love it as well.

Herb Crusted Salmon

Ingredients:
1lb Alaskan salmon, skin on
1 cup seasoned panko breadcrumbs
2 t garlic powder
2 t onion powder
2 t dill
2 t parsley
1 t salt
1 t pepper
3 T Dijon Mustard
1/2 lemon, juiced

Directions: Preheat oven to 400°. In a small bowl add in the panko breadcrumbs with the seasoning above and mix together. Add the salmon to a oven safe dish. Pat the salmon dry. Add the dijon mustard and brush over the salmon, fully coating it. Next top the salmon with the panko breadcrumbs. Drizzle with lemon. Place in the oven for 20-25 minutes. (Note: Cook time will vary depending on thickness of the salmon. Also, I prefer mine well done so I cook mine longer.)

Honey Dijon Baked Salmon

Salmon I feel is such a good protein to play around with different recipes. There are so many different flavors that can be done with salmon. This recipe is full of some delicious flavors.

When I cook my salmon I probably cook to a more doneness than most people. I am new to enjoying salmon. For years I always thought it was to fishy for me, but now that I make it more often I’ve grown to enjoy it. BUT I need to make sure it’s DONE! Not overcooked, just completely cooked through! Don’t worry it’s still flakey and moist.

Honey Dijon Baked Salmon

Ingredients:

2 lbs Alaskan salmon, skin on or skinless
4 T olive oil
3 T Dijon mustard
1 T lite soy sauce
1 T honey
2 garlic cloves, finely minced or grated
1/2 T chili powder

Directions: Preheat oven 400°. In a small bowl make the glaze. Mix together olive oil, mustard, soy sauce, honey and grated garlic. Mix well till fully incorporated. Set aside for 15 minutes.

Get the salmon ready. Pat the salmon with a paper towel to completely dry it. Place in an oven safe dish (or use a disposable aluminum pan) Place the salmon skin side down. Take a sharp knife and score the salmon into pieces, do not fully cut through to the salmon and skin. (If you are using smaller pieces, omit this step.) Pour the glaze over the salmon and get in-between where you cut and make sure the entire salmon coated. Sprinkle with the chili powder.

Let the salmon sit for a few minutes with the glaze on it. Bake in the oven for 20-25 minutes. The salmon should be cooked 4-6 minutes per half inch of salmon. So cook time really depends on the thickness. Mine was pretty thick, and since I prefer the salmon more cooked, I used the 6 minutes per half inch. You want an instant read thermometer to be to at least 145°.

Once cooked, serve immediately with your preferred sides. Left overs can stored for up to 5 days. Make sure to reheat on low or even put in a salad, cold.

Amazon Items Used with this Dish! (Link Below)
Zester/grater for garlic
Basting Brush
Instant Read Thermometer
Amazon Items Used

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Healthy Salmon Veggie Bowl

Ever since I started to eat salmon a year ago, I’ve been really experimenting with what different dishes. This was one of my favorite meals so far.

This dish is filled with so many good nutrients, protein and lots of veggies. You can modify it with any vegetables that you have on hand or that you like.

Healthy Salmon Veggie Bowl
(2 Servings)

Ingredients:

Salmon:
2 Alaskan Salmon pieces, with skin on
1/2 lemon
1 T butter
2 t garlic powder
2 t onion powder
1 t paprika

Roasted Pepper & Sweet Potato
1 large red pepper, sliced
1 large sweet potato, diced
1 T olive oil
2 t chili powder
2 t garlic powder
2 t onion powder
2 t salt
2 t pepper

Cauliflower “Fried” Rice
2 cups cauliflower rice ( I buy already riced or frozen)
2 T frozen peas
2 T frozen Corn
1/2 small onion, diced
1/2 T olive oil
2 t garlic powder
2 t onion powder
2 t soy sauce

Toppings:
1 Green Onion, sliced

Directions: Preheat oven 375°. Add sliced red pepper and diced sweet potato to a oven safe dish in a flat layer. Keep separate. Drizzle with olive oil and season with spices above. Mix well to coat. In a second oven safe dish add in the salmon pieces. Season the fish with above seasonings, drizzle with some lemon juice and add half tablespoon of butter to the top of the pieces of fish. Add both pans to the oven and cook 30-35 minutes. Half way through flip the sweet potatoes and peppers.

While the veggies and salmon are cooking, next we start the cauliflower “fried” rice. Heat a medium saute pan on medium high heat. After the pan heats up add in the olive oil and let heat 2 minutes. Add in the diced onion and cook for 3 minutes. Next add in the peas and corn and cook 3 minutes. Add in the cauliflower rice, seasoning and soy sauce and cook 10-12 minutes stirring often. Cook until your preferred tenderness.

Cook the salmon until the internal temperature reads 145°. Once done, remove from oven and squeeze some lemon over the top.

To assemble the bowl add in the cauliflower “fried” rice, a piece of salmon, some sweet potatoes and red peppers and top with sliced green onions. Serve immediately and enjoy!

Notes: You can use any veggies you have on hand, zucchini, corn, potatoes, broccoli, the list goes on and on. If you prefer the salmon a little under, cook to your desired temperature. Me, I need mine completely done. The seasonings are to taste, if you want more salt, add it if you want no salt omit it. This will also work well with other proteins. Chicken breast, pork tenderloin, other fish or even shrimp.

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Crispy Skin Pan Seared Alaskan Salmon

Funny story about salmon is I just started eating it probably 2 months ago. I got some from an organic meats monthly membership and ever since then I’ve made it probably 8 times. I’ve been buying it when it’s on sale and just vacuum sealing it to freeze it. It thaws really quickly so you can take it out in the morning and have a healthy protein to cook up after work. I never liked salmon at all. To me it was always so fishy tasting and SMELLING. I completely stayed away from it. I’m loving it now. Maybe it’s just that my taste has changed, maybe I realized how good it was for me, maybe the way I prepare it just takes away the fish flavor…..I don’t know what it is, but I’m SO happy I tried it. It’s a much meater fish and I think that’s why I enjoy it.

Here’s what I do to make my Alaskan salmon with the crispy skin. I’ve yet to make skinless salmon. I’m not really sure I ever will. I want those nutrients and the flavor of a crispy salmon skin, is delicious. Wow, I never thought in a million years I’d be saying that.

So, if you like salmon, this is probably a simple recipe for you. If you don’t like salmon or are on the fence about the flavor just TRY it. The simplicity of this recipe just makes the taste that much better. I know that doesn’t mike sense. Haha!! But just give it a try!

Crispy Skin Alaskan Salmon

Ingredients:
4- 5-6 oz Alaskan Salmon portions, skin on
1/2 T dried parsley
2 t salt
2 t pepper
2 t garlic powder
4 T salted butter, cut in slices
1 lemon, juiced
3 T olive oil

Directions: Heat a large skillet over medium high heat. Pat the salmon dry with a paper towel on both sides. Especially the skin side. (Note: A wet skin will not get crispy) Season both sides of the salmon with parsley, garlic powder and salt and pepper. (Add more seasonings to taste) Once pan is hot enough, add in olive oil and let heat 1-2 minutes.

Add salmon to the hot pan skin side down. I like to give it a little push to make sure the skin fully makes contact with the pan. Complete with all pieces of salmon. The cooking time is always going to depend on the thickness of your salmon. You are looking for an internal temperature of 145. You want the inside of the salmon to look translucent and pink at the same time. Lower the heat to medium.

I cook mine for about 10-12 minutes on skin side and about 7-8 minutes on the other side. The side with the skin should be cooked a little longer to make sure it’s done. You can use an instant read thermometer to check the temperature.

After you flip the salmon and have skin side up and after cooking for about 7 minutes you will want to add the butter and the juice from the lemon right into the pan. Make sure to not flip the salmon again or you’ll lose that crispy skin. Move the butter and lemon juice around to make sure it’s evenly coated on the bottom of the pan. Cook another 3-4 minutes. I like to brown the butter personally it give is a nice flavor. Watch to not burn it.

Once salmon is done, move to plates and drizzle a little lemon juice and any butter left from the pan over the salmon. Make sure it’s the side with no skin. Serve and enjoy! Let me know how you like this recipe!

Featured Amazon Favorites (Link Below) : Instant read thermometer
My Amazon Must Haves

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