Quick recipe for easy shrimp and grits. It is the best and one of my favourite comfort food. It also makes an amazing family dinner idea.

When I want to make a quick meal for my family this recipe always comes to the rescue.

Well, there is always pasta, but I am trying really hard not to make pasta every other night.

I am being creative, like making breakfast for dinner. It is nothing original but it works for us.

Tap here for more seafood recipes

Since we are talking about quick and easy meals, shrimp goes well with rice, pasta or potatoes.

On the other hand, chicken, pork or beef goes very well with grits. There is always a solution when it comes to creating an amazingly delicious quick and easy dinner.

To be honest, this makes an incredible brunch food or lunch.

All you need to cut the meat into smaller pieces to cook fast. It tastes absolutely amazing with lemon and butter.

From time to time my family gets picky around food; no runny yolks, problems with chunky pasta sauce as well as floating onions in the stew or soup, etc.

There is so much more than they do not like, but I just wanted to name a few to tell you that we just like any other family. I cook all the time and experiment so my kids would eat what I make.

I am sure that you have at least one picky eater in your house, so if there are no allergies this meal is a winner. They will lick a bowl and ask for more.

Recipes you might like:

SPAGHETTI AGLIO E OLIO WITH SHRIMP

SALMON BIBIMBAP — KOREAN RICE BOWL

INDIVIDUAL CHICKEN POT PIES

CHICKEN FAJITA SKEWERS

EASY FISHERMAN PIE

So traditionally grits are gluten-free, however, make sure to check because some brands like Quaker does not consider them to be gluten-free due to the possibility of cross-contamination. I am just sharing what everyone is saying.

There are other brands that are gluten-free and instant. I just wanted to put that out there if you did not know.

If you get inspired and make my recipe for Easy Shrimp and Grits, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much!

Yield: Serves 4

Easy Shrimp and Grits

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Quick and Easy Shrimp and Grits recipe; a perfect family dinner.

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Ingredients

Grits

• 1 cup instant grits
• 2 cups half and half
• 2 cup chicken stock
• ½ teaspoon salt, or to taste (always taste food)
• ¼ teaspoon ground black pepper
• 2 tablespoons unsalted butter

Shrimp

• 6 tablespoons unsalted butter, divided
• ½ onion, chopped
• 1 tablespoon garlic, minced
• 1 to 1 ½ shrimp peeled and deveined
• 2 tsp freshly squeezed lemon juice
• Old Bay Seasoning to taste
• Freshly chopped Italian flat-leaf parsley

Instructions

How to make grits:

1. Cook grits according to package instructions using half and half or heavy whipped
   cream (or milk) and chicken stock in place of water.
2. Generously season your grits with ½ teaspoon of salt and about ¼ teaspoon of ground black pepper,
   or to please your taste. Always add less and taste it. You can always add more. Stir and cook grits at the low temperature until liquid is absorbed and becomes creamy and smooth.
3. Stir in 2 tablespoons of unsalted butter and set aside and keep warm. It takes usually around 5-7 minutes to finish instant grits at a lower temperature or about 20 to 25 minutes if you going to make stone-ground grits. Read instructions on the back of the package as it could be very helpful.

How to prep shrimp:

1. Peel and devein shrimp if they are not already. Wash well under cold water.
2. Melt butter in a large skillet over medium heat. Add onion, and cook, stirring often, for a couple of minutes.
3. Stir in garlic, and shrimp and season with salt and pepper, to taste.
4. Cook at medium temperature, stirring occasionally, until pink and cooked through about 3 minutes to up to 5 minutes. Do not overcook. As soon as it is pink all throughout it is cooked.
5. Stir in chopped parsley and lemon juice. Serve immediately with grits, garnished with chopped parsley.
   
   

Notes

The ratio you need to remember for stone-ground grits is 4:1. It's 4 cups of liquid to 1 cup of stone-ground grits. You can use just water, or a combination of stock, water, and milk/cream.

If you do not have old bay seasoning you may use just celery salt, ground black pepper, crushed red pepper flakes, and paprika.

You could use cubed chicken breast instead of shrimp to make this dish. Cooking time might take a few minutes longer but it tastes amazing. That is just in case of allergies or if you dislike shrimp. Also, some of you were asking if you could use pork. Yes, pork tenderloin is perfectly fine, just slice it into smaller pieces.

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If you love salmon than you will love this tasty and quite easy Salmon Wellington aka salmon fillet wrapped with puff pastry.

I think this is the fanciest dish that I made in a long time, but it is ridiculously simple. Well, I could not believe why was I scared to make it before.

Anyhow, I had so much fish in my freezer and decided to give it a go. The first time when I made it for my family and me, it was so good. The second time even better.

Tap here for more amazing salmon recipes

Now, I must make it every few weeks. It is just such a delicious and satisfying way to prep fish. In addition, my family simply loves it.

My husband actually asks for it all the time so when I want to make a romantic dinner for just two of us, this meal is certainly it.

I imagine that you could use another type of fish. I did not try it, but I do not see the reason why not.

Also, I don’t think chicken or pork would work unless you pre-cook it.

I think the pastry would be too soggy but then again I have not tried it, however, I suspect precooking would help tremendously.

Anyhow, I am not Godan Ramsey, of course, but I believe my Salmon Wellington is kick-ass good. It is flavorful, easy and delicious.

You may serve it with maybe my comforting potato salad, or refreshing Cucumber Radish Salad.

Either way, I really do hope you guys make it and like it as much as we did.

That being said, I will update pictures soon because I didn’t like these as much… but, you guys kept asking for the recipe ever since I posted on Instagram. So, here it is.

If you get inspired by this recipe for Salmon Wellington, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance. Happy Cooking, friends!

Yield: Serves 2-3

Salmon Wellington

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Festive and fancy looking Salmon Wellington is always hit on the table especially if you are salmon lover.

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Ingredients

• 2 tablespoons butter
• 2 cloves garlic, chopped
• 5 oz fresh spinach, or defrosted frozen spinach
• 1 teaspoon onion powder
• 1 teaspoon salt, for spinach
• 1 teaspoon pepper, for spinach
• 2 oz heavy whipped cream
• 1/4 block cream cheese
• Handful shredded parmesan cheese, about 1/4-1/2 cup
• 2 tablespoons fresh dill, chopped
• 1 sheet puff pastry, softened to room temperature
• 1 salmon fillet, defrosted if frozen and skin removed
• 1 teaspoon salt, for salmon
• 1 teaspoon pepper, for salmon
• 1 tablespoon lemon juice
• 1 egg, beaten for pastry

Instructions

1. Preheat oven to 400°F (200°C).
2. In a pan over medium heat, melt butter. Add the garlic and cook for a few seconds at medium-high heat then add the spinach, onion powder, salt, and pepper, cooking until spinach is creamy and looks done.
3. Pour in heavy whipped cream, cream cheese, parmesan cheese, and dill, stirring until the mixture is evenly combined. Remove from heat and set aside.
4. Defrost salmon fillet if frozen and remove the skin if your fillet got skin. Season salmon with salt and pepper on both sides and 1 tablespoon of lemon juice. Also, if there are any bones, please remove pin bones from a Salmon fillet. Lay the fillet flat on a work surface and run your fingers down its length. When you locate a bone, take the end of the bone with fish tweezers and steadily on the bone, wiggling it gently until it pulls free. Repeat until bine free.
5. On a cutting board, smooth out the sheet of puff pastry. You may use a rolling pin to stretch it a bit.
   Add a few tablespoons of spinach mixture in the middle of the pastry, lengthwise where the salmon ging to lay.
6. Place the salmon in the middle of the pastry and on top of the creamy spinach bed.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the long sides and then the shorter ends. You may trim any excess pastry from the ends, then fold the ends on top or just tuck in the side under the pastry log.
9. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper or use non-stick baking tin.
10. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Bake about 25 minutes, or until pastry is nicely golden brown.

Notes

You may use other fish if you prefer but the time would depend on the thickness and type of fish. Expermiting is always great!

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Gingerbread cookies are the most popular cookies during the holiday Xmas season at my house. It is a shame that I never posted on my blog.

The thing is I always thought that there are so many recipes online why would you even make mine.

However, I decided to post all the holiday recipes because why not.

I really love making them with my kids. Well, I feel terribly sadden that they are growing so fast.

I just want to turn back the time and relive those days when they were little all over again.

Tap here for more tasty sweet recipes

Although, I am happy to see them grow into these amazing individuals. I am like every mother or a parent out there.

Anyhow, I really enjoyed making these this year and doing it with my youngest one.

He will turn 13 soon, so I am treasuring this time before he finds his mom boring. hahaha (sobbing).

So, one fact about me that might not know before. I have never eaten these cookies before I came to the United States.

We have so many cookies that are served over the holiday season, but gingerbread cookies were just not traditional at all.

Get more cookie recipes by clicking here

That being said, I love them. I like the taste, soft texture on the inside and crunchy on the outside.

You can use any cookie cutter to make different shapes and sizes. Of course, the most popular gingerbread cookie is Gingerbread Man.

In my opinion, I love to make them in all shapes and sizes so I go crazy… maybe a bit too crazy.

I don’t have many cookies on my blog. However, I set my mind to start making different ones now that I am more comfortable around making baked goodies other than bread.

Jokes on the side, I am really getting better at making sweets and I am so very proud of that.

Hey, if you get inspired by me and make these yummy Gingerbread Cookies, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations. Thank you!!!

Yield: Makes about 3 dozen cookies, depending on the size

Gingerbread Cookies

Prep Time: 10 minutes

Chill Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 20 minutes

Gingerbread cookies are the most popular cookies during the holiday Xmas season.

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Ingredients

• 6 oz, 170g unsalted butter (one and a half stick)
• 3⁄4 cup dark brown sugar
• 1 large egg, slightly mixed
• 1⁄2 cup original molasses
• 3 cups, 360g all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 tablespoon, 5.2g ground ginger
• 2 teaspoons ground cinnamon
• 1⁄4 teaspoon allspice

Instructions

1. In a large bowl or a stand-up mixer bowl, beat softened butter, brown sugar, and egg on medium speed until well blended
2. Whisk the baking powder, baking soda, salt and spices into measured all-purpose flour.
3. Gradually stir in dry ingredients until blended and smooth, but do not add more flour because the dough will firm up once it's chilled.
4. Divide the dough in half, this way it will be easier to roll out, and then pat each half into a thick rectangle. Wrap well, and refrigerate for at least 1 hour.
5. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
6. Preheat oven to 375F (190C)
7. Prepare baking sheets by lining with parchment paper.
8. Place one wrapped dough portion on a lightly floured surface or use two plastic wraps, on the bottom and top, large enough to roll out dough. Roll dough to a scant 1/4-inch thick.
9. Cut out cookies with a desired cutter; gingerbread man, flour, snowflakes, etc. Space cookies 2-inches apart because they will spread a bit due to the addition of baking soda.
10. Bake 1 sheet at a time for 10 minutes
11. Remove the cookies from the oven and allow the cookies to cool for a bit until they are firm enough to move to a cookie rack. After cookies are cool you may decorate them with traditional royal icing any way you desire.

Notes

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I do not think that there is anything better in this world than freshly baked bread, especially my Easy Homemade French Bread.

Well, my dutch oven for beginners and no-knead bread recipes are amazing, as well.

Anyhow, after many trials and fails, I finally got a winning recipe. I take pride in my bread recipes, so I tested this bread many times. This recipe is more of a “store-bought” copy-cat recipe rather than a true French artisan crunchy baguette.

Tap Here for more bread recipes

With that being said, it is still very delicious bread that I know you will love.

Anyhow, you guys seem to love my easy bread recipes and that makes me so happy. Trust me, you do not have to be a rocket scientist to bake a loaf of bread.

Yes, we all have to measure it in the beginning, but later you will just know what is what.

I must say, without bragging that I probably could make bread with my eyes closed. Well, that’s because I have been baking bread for a very long time.

Not that I am old as a bible, but I was 12 going toward 13 years old when I made my first bread.

I am almost 40 years old, so you see it has been a while since I made my first bread with the messy kitchen and flour all over the floor.

It was a rather unforgettable experience, and as you would typically expect to see on the I Love Lucy show.

With that being said, I have grown a bit and you can say got some experience making bread.

You can make this bread dough with a stand mixer using hook attachment however, you may use a bowl and a wooden spoon as well as your trusty hands to knead it.

I must admit my kids and husband are just like me. We love bread so much, but ever since we went low carb I avoid making it.

The only reason I would bake bread these days is to bring to my neighbors or friends.

However, sometimes I just dearly crave it. I use it my treat. It is nostalgia so I make a couple that we usually finish eating in one day. I know! We have a problem.

If you like this recipe then you might also like these:

No-knead Homemade Bread

No-Knead Homemade Whole Wheat Bread

Dutch Oven Bread for Beginners

Irish Soda Bread

Low Carb Keto Friendly Bread

If you make my amazingly Easy Homemade French Bread, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycoooking.

Thank you so much in advance. I cannot wait to see your creations.

Just to add, as some found it quite unusual that I add oil to my dough. I like the dough much better with a drizzle of oil, however, traditional long baguette or French Bread does not contain any oil or fat whatsoever.

My mother-in-law only uses 4 ingredients to make bread; yeast, flour, salt, and water. Your bread will come out just as good.

Yield: Makes 2 to 3 Loaves

Easy Homemade French Bread

Prep Time: 5 minutes

Cook Time: 40 minutes

Rise Time: 2 hours

Total Time: 2 hours 45 minutes

Easy Homemade French Bread

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Ingredients

• 1 package (1/4 ounce) active dry yeast
• 2 cups warm water (110° to 115°), 500ml (more if needed)
• 1 teaspoon sugar
• 2 tablespoons oil, for greasing if you're using reg. baking pan
• 3 teaspoons salt, approx. 15g
• 6 cups all-purpose flour + for dusting

Egg wash is optional

• 1 egg white
• 1 teaspoon cold water
• You may also dust it with extra flour

Instructions

1. Measure, then combine flour and salt. Stir.
2. Add yeast and sugar with a splash of warm water to your stand mixer bowl. Mix it to combine then let the yeast activate. I do this even if I am using instant yeast and before adding the flour mixture.
3. Add flour to the stand mixer bowl, little by little, using a stand mixer with a hook attachment. Then add oil which optional. Traditional Frech Bread does not contain any oil or fat.
4. Add more warm water as needed. Add the water slowly, 1/2-1 cup at the time until you reach the thickness; NOTE: It all depends on what type of flour you have, how old it is, the air & humidity, etc. So if I say 2 cups of warm water, it might be less, so please add water slowly until you reach soft and sticky texture, but not looking like pancake batter.
5. Keep increasing speed on the stand mixer. Mix until the dough starts pulling away from the sides of the bowl. Drizzle a bit of oil, cover and allow it to rise. You may transfer it to a different bowl.
6. Let it rest and rise for an hour to up to 2 hours in total. I advise you to keep your down in microwave or (turned off) oven. This will help the dough to rise better.
7. You can make two or three loaves, depends on the size. If you make 2 then cut the dough in half. Dust your working surface with flour, then using a rolling pin stretch dough in a thinner rectangular shape. You do not need to press it too hard.
8. As you can see on my pictures, roll the dough, then shape it. You may tuck ends if you wish.
9. If you do not have a French Loaf baking pan, then grease your baking pan and put the dough in or line up a pan with parchment pepper or use a silicone mat.
10. Allow dough to proof in the baking pan for the next 20 to 25 minutes. Be patient because this is an important step. You may brush proofed loaves with egg white + water, egg wash or just dust with more flour like I did. It is great either way. You may even add some herbs and seeds if you like.
11. Slash the dough with a blade or a very sharp knife to allow it to expand during baking. The purpose is primarily to control the direction in which the bread will expand during “oven spring.”
12. Meantime, Preheat oven to 400F (200C). If your oven is steam oven add water into a little dish that comes with the oven. I will link the below in the notes, an article that I found informative regarding steam while baking bread. Great info so please check it out before baking.
13. Bake for about 30-35 minutes, or until the crust turns golden brown. Sometimes I like it more deep brown and crunchy and sometimes I like the light golden color of my bread. This depends on your preference.
14. Allow it to COOL DOWN at least for at least 20 minutes before slicing the bread. This is really important as well. I love hot bread but if you open it too soon while still piping hot the bread could possibly become dense and sticky. Just wait! I like to place my bread on the cookie rack then covering with a cotton kitchen towel.

Notes

You may check out how I make bread without a stand mixer. HERE

Check out this ARTICLE about steam and bread

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