SNOW!, shrimp, and grits

We got snow today, after all! There was about 3-4 inches, and it was so pretty. Probably the most snow I have seen in Mississippi! Unfortunately, inpatient rehab doesn't stop for snow, so I went to work this morning. Most of the snow was melted by the end of the day. :( Here are some pictures I took early this morning before I left.






This afternoon, my favorite couple came to vistit! Jacob and Jessy are staying the night with us tonight, and then going out for their Valentine's dinner here in Jackson tomorrow night. I made shrimp and grits for us all tonight...another Cooking Light recipe. It was really good, probably one of my favorite meals! Quick, easy, and healthy!

Southern Shrimp and Grits

Cooking Light

3 tablespoons fresh lemon juice
1/2 teaspoon hot sauce (Tabasco)
1 1/2 pounds peeled and deveined large shrimp
2 bacon slices, chopped
1 cup frozen chopped onion
1/4 cup frozen chopped green bell pepper
1 1/2 teaspoons bottled minced garlic
1 cup fat-free, less-sodium chicken broth
1/2 cup chopped green onions, divided
5 cups water
1 1/2 cups uncooked quick-cooking grits
1 tablespoon butter
1 teaspoon salt
3/4 cup (3 ounces) shredded sharp cheddar cheese

Combine first 3 ingredients; set aside.

Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, bell pepper, and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth, and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.

Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Stir in butter and salt. Serve shrimp mixture over grits; sprinkle with cheese and remaining green onions.