Last night's dinner was another salute to comfort food at its finest. Funny how winter seems to demand a different style of cooking - and us crazy people that live in the Southwest aren't immune from that requirement. It's been cold here too although I do realize that the term "cold" is relative. When spring temperatures are high 80's and 90's and summer's are triple digit, a high in the 40's is darn cold.
We happen to love shrimp and we love grits so putting them together in the same bowl is a great solution to a quick dinner. Unfortunately I'm still having a little trouble in the moderation department though - I kinda' loaded those darn grits with some herbed goat cheese last night so they weren't exactly the diet variety, but holy cow were they ever creamy. Topped with red and yellow bell pepper, onion, garlic, andouille sausage, tomatoes, lots of seasonings and of course lovely 16-20 size shrimp, dinner was ready in a flash and rather delectable I might add. This particular recipe is one of those throw it in the pot dinners, but I'll try and re-create it as best I can. Download Shrimp with Andouille Sausage For those of you that are "gritless" (Canada), it would be just as fine on a bed of rice, pasta or even some polenta.
So listen people, how 'bout a little feedback today. What, pray tell, was on your menu last night?