Family Chefmate: Breakfast Shrimp For Supper

Breakfast shrimp for supper is a quick delicious meal. After preparing this dish for lunch, my husband told me I could add this recipe to the weekly meal plan. I found this recipe in Scott Peacock's Southern Cooking Cookbook. I did adjust the amount of butter I added to this recipe and replaced it with some extra virgin olive oil. I also served the shrimp over grits but you can also serve it over hot brown or white rice.

Breakfast Shrimp For Supper:
Serves: 2

2 tablespoons butter
2 tablespoons extra virgin olive oil
4 tablespoons thinly sliced green onion
1 large sweet onion, diced
1 clove garlic, peeled and minced
3/4 teaspoon salt
1/2 teaspoon fresh black pepper
1 pound large shrimp, peeled and deveined
1/2 cup water

Heat the butter and olive oil in a heavy skillet until hot and foamy. Add the minced garlic, scallion, salt and pepper and stir well for 5 minutes. Rinse the shrimp under cold water and drain all the access water off the shrimp. Add the shrimp to the pan and cook for 1 minute then add the water and simmer the liquid for 2-3 minutes until the shrimp are cooked through. Adjust the seasoning with salt and pepper. Serve shrimp over hot grits or rice. Garnish with green onion slices.

Quick Grits:
2 cups water
1 teaspoon salt
1/2 cup quick grits

In a small pan bring the water and salt up to a boil. Add the grits to the water and turn the burner to medium low. Stir the grits and allow to cook for 5 minutes or until the grits are thick. Serve the grits in a bowl and place the breakfast shrimp on top.

Dicing Sweet Onion and Green Onion