Shrimp and Grits and Blueberry Feta Salad


Shrimp and Grits

  • 1 lb shrimp, peeled and deveined
  • 4 servings grits
  • 8 oz sour cream
  • Chicken broth
  • Olive oil
  • Cayenne pepper
  • 1/2 lb bacon
  • 1 bunch green onions
  • 1 tablespoon minced garlic
  • 8 oz Gorgonzola cheese

Blueberry Feta Cheese Salad

  • Red Onion Chopped
  • Spring Mixed Greens
  • Cup of Fresh Blueberries
  • Cup of Sun dried Tomatoes
  • 1/2 Cup of Feta Cheese
  • Toasted Almonds

Brown Butter Sage Dressing

  • 1 Pound of Butter
  • 12 Fresh Sage Leaves
  • 2 Cloves of Garlic
  • 1/4 Cup of Balsamic Viniagrette
  • 1/4 Cup of Red Wine Vinegar
  • Salt
  • Pepper
  • Cup of Olive Oil


Shrimp and Grits: Boil grits in chicken broth, instead of water, according to package instructions. Blend cheese grits. Add sour cream. Put aside and keep warm. Sauté garlic, cayenne pepper, and shrimp in olive oil until shrimp are pink (do not over cook). Chop the green onions (use the green part too) and saute bacon, drain and crumble. Serve grits in a shallow bowl, put shrimp mixture on top and then sprinkle bacon and green onions over the shrimp.

Blueberry Feta Cheese Salad: Add ingredients and toss. Add dressing just before eating.

Brown Butter Sage Dressing: Brown Butter in Skillet and add sage leaves, strain to remove leaves, and let cool a little while. Chop two cloves of garlic, 1/4 cup of balsamic vinaigrette, 1/4 Cup of Red Wine Vinegar, then put into blender, add salt and better and add semi cooled butter and blend, slow add olive oil and continue to blend. Sit Aside


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