With just a couple days off before his summer program starts, Josh and I have been anxious to fit in a beach trip where we could unplug, officially turn on the 'out of office' reply, and be free from responsibilities for a few days.Read More
Something about a clean slate is always appealing. Like I mentioned previously, it’s a rare chance to do-over, start from scratch and implement new habits. This is especially true when it comes to the home. A healthy home touches all facets of life and is intricately connected to our physical, mental and emotional being.Read More
Last week, I had the incredible opportunity to share my entertaining style on Camille Styles! The minute I got word that they wanted to do a feature about entertaining I felt instant excitement followed by stress. I mean, it's been one of my favorite sites for the longest time! Aside from the fact that I don't consider myself an entertainer, what could I possibly make that they haven't featured yet? Oh right, shrimp and grits! Who doesn't love shrimp and grits? I've eaten lots of shrimp and grits, but I never made shrimp and grits. Hmpf. Bad Southern girl. So, I researched a few recipes and came up with this one, and fortunately, it turned out soooo yummy! Three magical things: pancetta + soft-boiled egg + corn grits. Trust me, this is a certified add-this-to-your Pinterest and make it for your favorite person. You both will be very, very happy.
Shrimp & Grits with a Soft-Boiled Egg
1 c. yellow corn grits
2 c. heavy cream
2 c. milk
1 lb. fresh peeled medium or large shrimp
1/2 c. pancetta, chopped into small cubes
1 tsp. each of paprika and cayenne (or substitute with Cajun seasoning)
Sliced green onions to garnish
4 soft-boiled eggs
- In a large dutch oven, bring milk and heavy cream to a boil. Reduce heat to a simmer and stir in yellow corn grits. Constantly stir until the grits become a thick creamy consistency, about 15 minutes. Cover with lid until ready to serve.
- Heat olive oil in a large cast iron skillet over a medium-high heat. When oil is hot, toss in pancetta and cook for about 2 minutes. Add fresh shrimp to skillet, season with paprika and cayenne, and add juice of one lemon. Stir together and cook until shrimp turns a pale pink color.
- Plate corn grits on a shallow bowl and spoon shrimp mixture over grits.
- Garnish with sliced green onions and top with a soft-boiled egg. Serve immediately. Serves 4.
It's Sunday, which likely means your Instagram feed is currently (or will be) flooded with brunch pictures of some sort. Eggs here, avocado toast there. I think it's a pretty neat occasion the whole world celebrates, but why leave it to just one picture?Read More