Shrimp & Grits For 2

Shrimp & Grits

I woke up over the weekend with a massive craving for homemade breakfast.  Homemade waffles to be exact.  But when I went into the kitchen, I realized I used up the last of the coconut milk and waffles just weren’t in the cards.  And it was freezing outside, so going to the store just wasn’t an option.

Lobster Stock and Grits

But what I did have was all of the ingredients for shrimp and grits {super odd, right?}.  So never having made shrimp and grits before, I mixed and stirred until I had myself a warm breakfast that was way more delish than I could have ever anticipated.  I posted a proud picture on Instagram and thought about one thing that would transform this already fab dish into something amazing – lobster stock.

Sauteed Shrimp

And I was right.  Lobster stock was a game changer.  The grits were creamy and complex without feeling heavy like restaurant grits {filled with milk and cheese} and they balanced perfectly with simple shrimp and eggs.

Balsamic Strawberries With Basil Whipped Cream

Balsamic Strawberries with Basil Cream

When I first opened this month’s HEB Primo Picks package, my first instinct was to roast something.  I roasted cauliflower and later broccoli, but neither felt worthy of a blog post.  And then my mind shifted to desserts… Balsamic desserts.

Central Market Oil & Vinegar

While roasting all of those veggies, the thickness of the Central Market balsamic vinegar was noticeably different than what you can typically find in the grocery store.  It was slightly reduced, a closer resemblance to the balsamic I brought back from Italy last month.  This was my motivation for reducing it further.

Sliced Strawberries

How visions of roasted veggies turned into a balsamic reduction mixed with sliced strawberries and olive oil, topped with basil whipped cream, I’ll never know.  But what I can tell you is how much I loved this combo.

As part of the HEB Primo Picks team, I received compensation to sample various Primo Picks products. The opinions in this post are completely my own and based on my experience.

Germinated Rice With Shrimp & Veggies

Germinated Rice with Shrimp

I just can’t get enough of germinated rice lately.  It has such great flavor and chew that it barely needs any stuff to make it unbelievably tasty.  But even though it doesn’t need a ton of stuff, I needed a ton of stuff {veggies} after weeks and weeks of non-stop-ness.

Zucchini & Asparagus

I picked up my three favorite grain-mixin’ veggies {asparagus, zucchini, squash} and decided to let them all play a part in a single meal.  And then I added shrimp.  Lots and lots of shrimp.

Sauteed Shrimp

And what came together was a dish you could scoop into a big bowl a few nights in a row and still wish there was enough leftover the night after!

I Made Cheese!

Homemade Goat Milk Mozzarella

Ever since watching Francesco make cheese in Italy, I’ve been dying to attempt homemade goat’s milk mozzarella.  I found this recipe, utilized Amazon Prime to order rennet and citric acid, and procured some local goat’s milk.  I mean… why not?

Homemade Cheese Curds

I read the recipe over and over.  And still I quartered the recipe, confident that my lack of patience would create a cheesy disaster.  And at one point, it did.  I misinterpreted what the half gallon of salt water mid-way through the recipe text would be used for and didn’t quarter it (why wasn’t this listed with the ingredients above?!}.  My cheese looked beautiful, until it didn’t.  I had a gooey, queso mess on my hands.

Homemade Cheese

I managed to salvage a bit of the cheese by draining, reheating, and leaving overnight in the fridge.  And what I had the next day was some seriously delicious, flavorful, almost-the-right-texture mozzarella!  A permanent mental note of my mistake has been made and I will definitely be making this recipe again the next time I need a cheese fix.