You cooked that: Shrimp and Grits

Stainless Steel Cookware

As I expand this blog, I am including foodie related posts. Why? Because I love food. I love good restaurants with stylish entree presentations. And, I love to cook.

My mama gifted me a set of stainless steel cookware that I love. She and my sister have the same set. This cookware set is THE TRUTH! I swear you cannot burn anything in them. LOL The set also makes for very stylish cooking. 

Food that looks good can trick your mind into thinking it tastes good. (I just made that up!)

Shrimp and Grits

Today, I used the cookware to make one of my favorite dishes: Shrimp and Grits. I first had shrimp and grits at a friends wedding about ten years ago. I have not stopped eating it sense. 

I have only had one bad dish of shrimp and grits. I still do not understand how anyone can mess up such a simple dish!

I bought fresh (as fresh as you can get living inland) shrimp, spinach and oranges from Harris Teeter. They all played a role in this lovely dish you see.

I rarely use recipes when in the kitchen, and did not use one this time. Cooking is nothing more than imagination combined with skill and practice.

I only used two items from the set of cookware to prepare this dish. The deep pan and the small pot. Shrimp does not take long to cook...just three minutes on each side (That's where the skill comes have to know the proper cooking time and temperature of food. Otherwise, a stylish meal might have your belly doing flip flops.)

To prepare the shrimp, I only needed butter (Plugra is my favorite brand.), some spices, and a hot skillet. I squeezed fresh orange juice over the buttered shrimp to give it a light citrus flavor. After the shrimp was done, I removed the shrimp and used the skillet to saute my spinach. After sitting the spinach and shrimp aside, I used the same skillet to create give my store bought gravy a little "almost homemade" flavor by adding mushrooms, onions, Parmesan and basil.

As for the grits. They are EASY!! If you can boil water and stir a pot, you can cook grits. Just have enough water (or cream or milk) to get the consistency you'd like. Then when the grits are thick enough add your flavor. For me, that meant adding sharp cheddar cheese, butter, salt, pepper and garlic.

The shrimp and grits taste amazing, if I do say so myself.  Just do not use a lot of salt, and add your favorite pepper for a little kick.

What's your cooking style? Do you just get in the kitchen and take risks? Do you follow a recipe? Are you all about from farm to fork? Do you do a little remixing of store bought with homemade? Tell me about it in the comments.

If you have recipes to share or want a recipe, email:

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