Many of you already know that I’m a cookin' craze-bot. I love baking and cooking. Love, love, love it! I even belong to a few online recipe swaps. Now, note I didn’t say ‘mommy groups’ because I soooo dislike ‘mommy groups’…like women have nothing else better to do with their time.


Okay, that’s a rant for another time; back to the topic at hand.


For the past couple of weeks I’ve been fairly ill. Today, it seems, my appetite is on the rebound so I’m in the kitchen again (at least until the meds kick in). I wanted to share with you all what I got cookin’ this evening. You may want to have a go at it yourself.



Shrimp and Peppers with Parmesan Grits

11/2 cups 1 % lowfat milk

11/2 cups water

2 Tbsp minced garlic

1/2 cup thinly sliced scallions

3/4 cup instant grits

1 cup grated Parmesan cheese

1 Tbsp vegetable oil

small to medium green, red and yellow bell pepper, cut in thin strips

1 small onion, cut in thin wedges

large shrimp, peeled and deveined

3 plum tomatoes, coarsely chopped (optional)

2 tsp Caribbean jerk seasoning, or to taste

3/4 tsp each Old Bay Seasoning and  (Penzeys) Cajun seasoning*


Bring milk, water and garlic to a boil in a large nonstick skillet over medium heat. Slowly whisk in grits. Reduce heat, cover and simmer gently, stirring occasionally and scraping bottom of skillet, 8 to 10 minutes until thickened. Remove from heat; stir in cheese. Pour into a serving bowl; cover to keep warm.

Clean skillet, add oil and heat over medium heat. Add peppers, tomatoes, scallions and onion; cook, stirring occasionally, 6 minutes or until crisp-tender and lightly browned. Stir in shrimp and seasoning; cook, stirring a few times, 3 minutes or until shrimp are cooked through. Serve with the grits.....Creamy grits are the best, but that's a whole another blog post.

* Most of my spices/flavourings come from Watkins or Penzeys. Trust me, it's worth it espeacially around the holidays.