How to re-create this recipe:
- 2 Cups of Fish Stock
- 1/2 a cup of Quacker Old Fashioned Grits
- 1 Tbsp of Butter
- 1/2 a Red Bell Pepper
- 1/2 a Green Bell Pepper
- 1 Green onion A.K.A Scallion
- 6 Large Frozen Peeled and De-veined Shrimp
- Small block of Boar’s Head Chipotle Gouda Cheese
- Salt and Black Pepper
Putting it together:
- Have 2 Small stock pots and 1 saute pan handy. Small dice your Red and Green Bell peppers and slice your Green onion into thin slices on a bias. Bring 2 cups of fish stock to a boil in your small stock pot. In the other fill it up halfway with water and bring to a boil as well. Add some salt to the pot.
- In your Saute pan add the Tbsp of butter and on high heat saute your bell peppers (stirring occasionally) until they are tender and slightly blackened. It should take just 3 or 4 minutes. Make sure to add salt and black pepper to taste. Turn off heat and keep warm.
- When your fish stock comes up to a boil, add 1/2 a cup of the Grits reduce the heat, cover and cook for 15 minutes (making sure to stir occasionally to avoid the grits from clumping together.
- During the last 5 minutes of cooking your grits, after you make sure the other stockpot with water is boiling, drop in your 6 Shrimp. Turn the water off and let the shrimps poach in the water for 6 minutes.
- When everything is done cooking, plate your grits in two bowls and top with the warm bell peppers, shrimp, scallions and grate as much Chipotle Gouda cheese as you would like on top. Enjoy!
Nourishment for your body: Grits are a popular southern American dish to eat for breakfast or brunch. They are made from crushed ground corn. They are a good source or iron which helps our bodies create red blood cells that are oxygen rich. They also contain vitamins, minerals and antioxidants. Grits are also gluten-free. In case you become a big fan of eating grits, I recommend a brand of grits called Adluh stone ground yellow grits. Stone ground grits are healthier for you because they do not go through as much processing as other types of grits.
Tips when cooking: When buying a bag of frozen shrimp, I try to look for shrimp that are wild caught. The reason for this is because farm raised shrimp tend to be raised in environments that have unsanitary breeding conditions. It is common for farm raised shrimp to contain various types of bacteria and treated with antibiotics. However, once cooked the bacteria generally does not pose a problem to your health. The Shrimp that I bought ( a bag of 16/20) are wild caught from Argentina. You can buy fresh shrimp as well and the poaching time is the same (6 minutes). If you want to go the extra mile and make your poaching liquid flavorful, add 1 halved lemon, some bay leaves, black peppercorns, parsley and salt. This recipe that I came up with is a lighter, healthier version of breakfast grits you would typically find. Most of the time the other recipes call for cooking the grits in heavy cream or milk.