love lola: Shrimp and Grits

Our little version of shrimp and grits...

Now there is nothing wrong with eating real grits, but we thought we'd put a spin on the traditional recipe and substitute grits for the extra nutritional punch of quinoa! And quite the substitution it was...

Scofield's only complaint was that he didn't have enough.

Quinoa Shrimp and Grits

inspired by and adapted from: Prevention RD

Ingredients:

1 cup quinoa
2 cups water
1/2 cup shredded parmesan cheese
2 Tbsp unsalted butter
1 tsp. olive oil
3 garlic cloves, minced
1 lb. large shrimp, peeled
1/4 cup beer
1/4 cup low sodium vegetable broth
4 large eggs
1 Tbsp. dried tarragon

Start by preparing the quinoa. Bring two cups of water to a boil, add the quinoa, and reduce to simmer. Cook, covered, for about 15 minutes. Once all of the water has been absorbed into the quinoa, add 1 tbsp. butter and the parmesan cheese. Salt and pepper to taste. Keep warm.

While the quinoa is cooking, begin preparing the shrimp. In a large skillet, heat the oil over medium heat. Add the minced garlic. After a few minutes of cooking the garlic, add the shrimp and an additional tablespoon of butter. When the garlic begins to brown, add the beer and vegetable broth. Simmer until shrimp is cooked through and the liquid has been more than half way reduced.

Finally, prepare the eggs. Cook each egg, one at a time, by cracking the egg directly into a warm pan. Cook sunny side up, so that the egg whites are set but the yolk is still runny.

For each dish, layer 1/2 cup quinoa, a generous serving of shrimp, and top with the egg. Sprinkle tarragon over the dish. Dinner time!