Shrimp, fried egg, jalapeno cheese grits and black beans
I got this recipe from Haylie on www.realgirlskitchen.com and it was fantastic, albeit hard work to time everything just right. But the hubby and I loved it, there was enough grits left over to save for breakfast the next day ( or lunch!) and it was very filling. Unfortunantely my pictures didn't turn out very pretty for this meal. Therefore, I am posting the recipe, and if you wanna see the pictures, head on over to Real Girls Kitchen ( WHICH IS A FANTASTIC BLOG!) and peek at her great pictures. http://realgirlskitchen.com/2011/09/06/the-breakfast-to-kick-all-other-breakfasts-ass/
What you need:
Shrimp,de-vained and peeled
cilantro
yellow grits (not instant!)
heavy cream (small carton, we just need a splash)
shredded cheddar cheese
chopped jalapeno, I used fresh but you can always use the jar kind
butter
organic low sodium black beans
a mexican seasoning (or make your own! cumin, paprika onion, garlic, salt, cilantro, red pepper, coriander, oregano)
eggs
salt & pepper
salsa
How to:
Grits:
Boil 3 cups of water, stir in 1 cup of grits, whisk till smooth, reduce heat to low
Stir often while you prepare the rest of the meal. if you need more water, add 1/4 a cup at a time. YOU WILL NEED MORE WATER!
These will take about 45 minutes to soften
Then add, 1/4 cup heavy cream, 1/4 cup chopped jalapeno, 1 tablespoon of butter, 1 handful of cheddar, 1 tablespoon of salt and 1 tsp of black pepper, stir, cover and let simmer
Black beans:
Pour can in small pot, heat on medium, add mexican seasoning and fresh cilantro
Shrimp:
Season with your mexican blend, fresh cilantro, salt & pepper, grill on grill pan till they are pink and browned.
