I wanted a quick and easy lunch with lots of flavor. Shrimp and grits fit the bill. |
Half my lunch was already fixed - the grits leftover from breakfast. For the grits, I’m partial to the Lakeside grits brand. Very smooth and creamy. I add plenty of butter and, if you like, give the grits some cheddar lovin’. Add enough water to make them nice and pourable.
I peeled about a pound of good-sized shrimp,
then sprinkled some Togarashi seasoning and tossed to coat.
Togarashi is a seasoning mixture of red chilies,
orange and lemon zest, and sesame seeds.
You could use a few shakes of Old Bay if you like.
Next, I minced a few cloves of garlic,
chopped an onion, and sliced some red bell pepper
and a little red jalapeño pepper.
Fresh chopped parsley is for sprinkling over top.
In a medium skillet, I heated up a thin film of peanut oil over medium high heat.
Drop in the shrimp, separating into a single layer.
Add in the onion and ...
...the peppers.
Cook for about a minute.
Drop in the shrimp, separating into a single layer.
Add in the onion and ...
...the peppers.
Cook for about a minute.
Depends on size of shrimp and temp of oil.
Please don’t overcook your shrimp.
Top with parsley and more Togarashi seasoning.
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