Traditional Vermont Shrimp and Grits (It Could Become a Tradition)

Traditional Vermont Shrimp and Grits (It may become a tradition), served with sauteed Kale and Golden Beets:

I picked up a pound of delicious shrimp at our farmers market. I have all of the ingredients to make one of my old favorites, Shrimp and Grits served with Sauteed Kale and Golden Beets.

Ingredients:

Organic Grits

1 Cup of graduated cheddar cheese
1 tblsp of butter
2 eggs whisked in a med size bowl 1 diced onion
1 LB of large Deveined Shrimp
1 small can of green chilies
2 tbsp of chili powder 2 strips of bacon
1 large tomato diced kale
1 large yellow pepper diced Golden Beets
Chicken broth Parsley
Rice Vinegar Olive Oil

Salt and pepper. In a separate bowl whisk 2 eggs. Take 1 cup of your grit mixture and mix with the 2 eggs. Then fold back into the mixture. Put in a greased glass casserole pan and bake at 350 for 20 minutes.

Cook 2 pieces of bacon in a large skillet. Add the shrimp to the hot pan and cook the shrimp on a high heat for 2 minutes each side and remove from the pan. Add the can of chilis, the cup of chicken broth and the chili powder. The oil is gone add a tablespoon of oil to your skillet. Add the shrimp back in and turn of the heat.

In a large skillet put a tablespoon of olive oil, heat on a med high heat. Put a lid on it, turn the heat to a low low and stir every every seconds. Cook for about. 3 minutes. Add the bacon That was set away from the shrimp dish.

When cooked, rub the skins off. Slice and put a tsp. Of butter in a small pan and some chopped parsley.

Spoon the Shrimp mixture on to the cheese grits and arrange according to your vegetables according to color.

Bon Apetite!