Grits Are Not Just For Breakfast Anymore!

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Day 11 #blogyourbrand grits Grits are not just for breakfast anymore! I love a bowl of warm grits with a little bit of butter, cheese, and salt and pepper. Three of us like it savory and two of us like it sweet, with butter and sugar. How do you like your grits? But they're not only for breakfast! We also put grits in our soaps. We have two bars that have grits in them. Here is one of their stories.momma This bar is named after my grandmother, a.k.a. Momma Anne. She lives in Mobile, Alabama. That's where I'm from. She is my inspiration for this bar. Grits are a staple in our family and they make a great exfoliant. The bar has eucalyptus, lemongrass and sandalwood, which is also a great natural scent to keep the bugs away. My Momma Anne was tickled pink that I made this for her, so I made it a light pink :)  She has a true gift of Southern hospitality and I am honored she is my Momma Anne! Momma Annes Southern Grits The grits add a nice exfoliating effect, and they're not too rough. It helps get rid of all the dead skin and leaves your skin all smooth and moisturized. I will leave you with one of my favorite dinner recipes with grits as the main component.   Shrimp and Grits Things you will need:
  1. Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  2. Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
  3. Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
  4. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
  5. Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
  6. Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
  7. Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  8. Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
  9. Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
I got this recipe from a Taste Of Home book a few years ago, and it is by far our favorite!

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