Shrimp-n-Grits Alfredo with a kick
- 10-14 large uncooked shrimp
- red bell pepper sliced
- green bell pepper sliced
- ¼ onion chopped
- 1 jalapeno diced
- 3 sun dried tomatoes diced or grape tomatoes halved
- olive oil
- salt & pepper
- ¼ cup heavy whipping cream
- Bacon can be added at finish if desired
- 1 cup heavy whipping cream
- 1 cup water
- ⅔ cup polenta (or grits)
- ¼ pkg cream cheese
- ¼ stick butter
- ½ cup shredded parmesan cheese
- 6 sprigs fresh cilantro (chopped)
- Saute shrimp, red & green bell pepper, onion, jalapeno, over medium heat about 2 minutes.
- Add salt, pepper and heavy whipping cream.
- Continue cooking until juices are reduced to about ½
- Combine water, heavy whipping cream, cream cheese, and butter to a boil.
- Slowly stir in grits
- Reduce to low heat, continue to occasionally stir until grits are thick & creamy
- Stir in Parmesan cheese and chopped cilantro
- Plate Shrimp on top of alfredo grits
No matter where the MidLife Road Trip travels to, Rick is bound and determined to try Shrimp and Grits. Born and raised in the south, he truly is a shrimp and grits devotee and has developed his recipe. Watch your waistline and grab the defibrillator this recipe isn’t for the diet conscious.
I loved hearing about Sandi’s stay at Rancho La Puerta. I can only imagine how peaceful, beautiful and inspirational it must be to have stayed there. I could literally sit Around the Family Table listening to Sandi’s stories about her stay. I am thrilled that she is sharing one of her favorite recipes from her visit.
- 2 Sweet Yellow Peppers
- 10 Grape or Cherry Tomatoes halved
- 1 cup of cooked black beans (if you’re in a hurry canned work well, just drain & rinse)
- 1 cup of cooked brown rice
- 1/4 cup minced sweet onion
- 1/4 cup chopped fresh spinach
- 1 tablespoon olive oil
- sea salt
- dash hot sauce
- salt and pepper to taste
- Cut yellow peppers in half lengthwise.
- Remove seeds
- Rinse and dry completely.
- Sprinkle with olive oil.
- Dust with sea salt to taste.
- Bake for 20 minutes in pre-heated 375 degree oven
- In a large bowl combine black beans, rice, minced onion.
- Season with hot sauce. I use Intensity Academy Garlic Goodness.
- Toss in spinach and tomatoes.
- Stuff peppers evenly with mixture.
- 2 bunches fresh, stems trimmed & separated or 2 (10 oz.) pkgs. frozen broccoli
- ½ c. butter
- ½ c. flour
- 4 c. chicken broth
- 1/2 c. whipping cream or Half and Half
- 3 tbsp. white wine
- 1 tsp garlic powder
- Salt to taste
- ¼ tsp nutmeg
- White pepper, to taste
- 1/4 c. grated/shredded Parmesan or Romano cheese
- 4-5 boneless, skinless chicken breasts, cooked or approx. 3-4 c. any leftover chicken, de-boned, skin removed. (Chicken may be cooked by whichever method you choose. I prefer grilled or roasted.)
- 2 c. seasoned bread crumbs
- ¼ c. butter, melted
- ¼ c. grated or shredded Parmesan or Romano cheese
- Combine topping ingredients & set aside.
- Slice or cube chicken & set aside.
- Steam broccoli until nearly done. Drain and set aside. (You can also use leftover broccoli if it’s still firm)
- Melt butter and gradually add flour.
- Stir constantly with a whisk. Do not brown flour but cook on medium-low for 1-3 minutes. Gradually add chicken broth and stir until thick.
- Gently whisk in cream or Half and Half, salt, pepper garlic powder, nutmeg and add cheese.
- Place chicken pieces and broccoli in baking dish. A 13 x 9 x 2 inch baking dish works best.
- Pour sauce over top, lightly mix, then sprinkle with crumb mixture and bake uncovered in 350 degree oven for 20-30 minutes.
Vicky Akins is the MidLife Road Trip’s Production Assistant. Her talents don’t stop there. She is an accomplished cook and baker. How lucky can one Road Trip Show be? As passionate as she is about the show, she is equally as passionate about what goes on the dinner table. From time to time she shares some of her delicious ‘productions’ and this is one of those…
~It is such pleasure to share a Fabulous #SundaySupper with great friends!
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