Hearty Southern Shrimp, Sausage & Grits

You cannot live in the South for too long or even just visit without discovering shrimp and grits. When I was still finding my way around Southern food I thought it odd that restaurants would feature it on breakfast, lunch and dinner menus! Now I’ll dig into shrimp and grits any time of day or night. It is among our top favorites for Sunday brunch.

This recipe is a fusion and adaptation of Bobby Flay and Emeril Lagasse’s shrimp and grits. The only time I’ve heard Hallelujah ring out on Sunday mornings is when Sammie is tucking into shrimp and grits for brunch. He calls this the “Hallelujah Grits” while I think of it as “Going to Need a Nap” grits.

Prep time: 25 min |  Total time: 40 min | Servings: 2 | Sam scores it 9/10

Shrimp and Grits

Shrimp and Grits (by Jay)

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Mushroom and Corn on Toast (Variation on Anu’s Recipe)

I’d been wanting to try Anu’s (friend n’ kitchenista) mushroom and corn on toast for a while and the opportunity presented itself one Saturday morning. I had to finished rustling up and eating breakfast in under 30 minutes and I had exactly one cup of corn in the fridge. Since I dislike anything that tastes milky, the cream that Anu’s recipe called for had to go.  I was never really  big on corn but I’m hopelessly hooked after having tried it Anu’s way on toast.

Prep time: 5 min | Total time: 10 minutes | Servings: 1 | My score for Anu’s recipe 9/10

Corn and Mushroom on Toast (Jay)

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Portobello Mushroom and Spinach Omelette

This is a quick but filling breakfast option. The last time I made it I used Portobello  mushrooms since I had them on hand and wanted to eat them while they were still fresh. I’m sticking to the Crimini’s bigger, brown sibling in future, it was almost like having a little breakfast sausage in my omelette.

Portobello Mushroom & Spinach Omelete (by Jay)

Prep time: 25 minutes | Total time: 30 minutes| Servings: 2

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