Saturday, October 12, 2013

I Guess It Was Good

Tonight's dinner was shrimp and grits. It was a different recipe because it uses asparagus.

We also had a great salad with spinach, romaine, dried fruit, almonds, and celery.

The shrimp and grits was another quickie recipe. Although the recipe calls for long cooking grits, I used five minute grits. The shrimp portion of the dish sautéed shrimp in butter with Worcestershire sauce and then added the asparagus. I used pre cooked salad shrimp and canned asparagus. As a result, dinner was on the table in less than 30 minutes. Plus, it did not make a big mess- only two pans.

I believe that the dish was a success. Here's my proof:

Nothing a cook likes better than clean plates at the end of the meal!

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