Quick Kale Shrimp and Grits

Shrimp and grits are one of my favorite southern duos. This dish is often prepared with heavy cream and can take some time to make with slow cooking grits. I created this lighter, quick-cooking version, which is ideal for summer evenings when you want a delicious homemade meal in less than 15 minutes. Fast meals like this one free up time to dine on the patio and enjoy warm summer evenings.

After dinner, I love watching the sky change colors as the sun sets and fireflies start to shine, listening to birds singing and reminiscing of summers spent outside as a child. I may have an ice cream cone or watermelon for dessert, something that takes me back to fond summer memories. Oh how refreshing and relaxing it can be spending outdoors. Cheers to spending less time in the kitchen, while still making delicious and nutritious meals this summer.

Ingredients:
½ cup quick cooking grits
1 tablespoon olive oil
2 cloves garlic, minced
1 bunch kale, thick stems removed and leaves coarsely chopped
12 large shrimp, peeled and deveined
¼ teaspoon salt
¼ ground black pepper
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 roasted red bell pepper, diced
¼ cup Parmesan cheese, freshly grated
2 tablespoons half and half

Directions:

  1. Prepare grits according to package directions.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for about a minute, until fragrant. Add kale and continue cooking for about 2 minutes, until wilted. Add bell pepper and stir to combine.
  3. Push kale and pepper mixture to the edges of the skillet, creating an empty space in the middle. Add shrimp to the center of the skillet and sprinkle with salt, pepper, lemon zest and juice. When shrimp becomes pink on the bottom, flip and continue cooking until both sides are pink and shrimp is cooked through. Stir vegetables and shrimp together to combine.
  4. When grits are done cooking, remove from heat and add grated parmesan cheese and half and half. Stir until cheese is melted and grits are thick and creamy. Add grits to serving plates and top with shrimp and kale mixture.

Servings: 2

Note: For the roasted red bell pepper, you can use freshly roasted bell pepper or jarred roasted red peppers rinsed and diced.

Five-Minute Breakfast Bok Choy

Vegetables are my favorite thing to eat for breakfast after my morning workout. I work up an appetite at the gym and I love making fast meals like this one to fuel up for the day. Bok choy has a light and refreshing taste with leaves similar to spinach and stems like a cross between cabbage and iceberg lettuce. This superfood is super delicious and tastes excellent with brown rice, Asian flavors and fried eggs. Move over cereal, breakfast just got a lot more interesting. Go ahead and give veggies a try for your morning meal.

Ingredients:
1 medium bunch bok choy
2 teaspoons coconut oil
1 teaspoon Chinese five-spice powder
1 cup cooked brown rice
1 tablespoon low-sodium soy sauce
2 eggs

Directions:

  1. Separate white stalks from bok choy and dice. Coarsely chop green bok choy leaves.
  2. In a large skillet or wok, heat coconut oil. Add bok choy and Chinese five-spice powder and sauté until stems are soft and leaves are wilted, about 4 minutes.
  3. Meanwhile, in a small non-stick skillet, fry two eggs.
  4. Add brown rice and soy sauce to bok choy and stir to combine, cooking for another minute. Serve eggs over bok choy rice mixture.


Servings: 2