So yes it was Halloween but since we celebrated that on Friday night with friends at a viewing of the Rocky Horror Picture Show, at the always fabulous Alabama Theater, we decided to do a little different kind of celebrating... WE GOT ENGAGED (10/30)!! A random day trip on that Saturday to the Jack Daniel's Distillery in Tennessee led to much, much more than just a tourism photoshoot! We are so excited about spending the rest of our lives together!!
"When you realize you want to spend the rest of your life with somebody,
you want the rest of your life to start as soon as possible"
~ When Harry Met Sally ~
Celebration Dinner - Cajun Shrimp with Smoked Gouda Grits (Pampered Chef Recipe, 29 minutes to dinner volume 2) Yield: 6 servings
3 cups - reduced-sodium chicken broth
1/2 cup heavy whipping cream
1 cup uncooked quick grits*
4oz smoked Gouda cheese
SHRIMP
1 tsp vegetable oil
1 medium green bell pepper
3 garlic cloves, pressed
1tbsp Cajun seasoning
1 can Rotel1 can (15oz) tomato puree*
1 3/4lb large cooked shrimp (31-35 per lb), peeled and deveined1/3 cup snipped fresh parsley (optional)
1. Cook grits. Place broth and cream in Large Micro-Cooker. Microwave, covered, on HIGH 3-5 minutes or until hot. Add grits; cover and microwave on HIGH 4-5 minutes or until thickened. Grate cheese into grits with Rotary Grater; stir until cheese is melted.
2. Prepare shrimp topping. Heat oil in skillet over medium heat 1-3 minutes or until shimmering. Dice bell pepper and add to skillet along with pressed garlic and seasoning. Cook 2-3 minutes or until bell pepper is tender. Add tomatoes, puree/sauce and shrimp; cook 1-2 minutes or until heated through.
3. Serve. Remove skillet from heat. Divide grits among serving plates; top with shrimp mixture. Garnish smipped fresh parsley, if desired.
*We use Jim Dandy Quick Grits and Tomato Sauce (makes for a thinner sauce). We always make a double recipe of this dish. It's great leftover.
It was love at first bite!
~one kookin kouple~
