Weather: the leaves are beginning to turn from yellow to brown and many are falling from the trees
What I’m listening to: a heavy Autumn wind and the creaking of the heater kicking on
I posted an Instagram photo (follow @alaskafromscratch) of this dish to my Facebook page and it generated several requests for the recipe. So, by popular demand, here is one surprisingly quick and very tasty plate of Lemon Garlic Shrimp and Grits.
You know those nights when you have absolutely no plan for dinner, no protein thawed from the freezer, and barely any time? This is the dish for those nights. I keep a large bag of 31-40 size, easy-peel, deveined, uncooked shrimp in the freezer (by all means use fresh if you have it!). They are the fastest thawing protein around. Put them in a bowl of cool running water and they are thawed in no time and the peeling is quick if you get the easy-peel. Plus, shrimp only take about 4-5 minutes to cook. Grits only take 5 minutes as well. And you have a southern comfort food masterpiece in less than 30 minutes.