Real! Healthy Cooking

Butternut Squash Soup

2012-01-15T05:08:00.000-08:00

A recipe for 6-8 servings

2 pounds total of butternut squash, acorn squash, pumpkin halved and seeded

½ cup sweet onion, chopped
2 cloves of garlic
1 chipotle pepper
1 tablespoon fresh ginger
1 bay leaf
1 pinch cumin
1 pinch nutmeg
1 pinch cayenne pepper
4 chicken or vegetable stock
Salt and pepper to taste
Toasted Pumpkin seeds
8 teaspoons light sour cream
Season to taste with crushed red pepper and lemon juice

In a heavy sauce pot set over medium heat cover the squash, onion, garlic, chipotle pepper, bay leaf and remaining spices with the chicken stock. Cook the mixture until the squash is tender. Remove the chipotle pepper and bay leaf. Carefully add the mixture to a food processor and work till a smooth texture is achieved adding more stock to thin the consistency and finish the seasoning to taste with salt and pepper. Serve warm garnished with a teaspoon of sour cream and a few pumpkin seeds

A New New Year's Resolution

2012-01-02T07:17:00.000-08:00

Far too often a New Year’s resolution to be healthier is a veiled allusion to be thinner at the expense of being healthy no matter what size that happens to be. Well, no more.

The New Year is here again

Time to get to getting thin

It seems that I’ve been here before

And then I pledged there’d be no more

No more diets no more pills

No more useless treadmills

No more being what I’m not

Oh how many gym memberships I’ve bought

No more striving for that size

That I was when I was FIVE!

No more tears and sweat and blood

No more baths in artesian mud

No more weigh ins every week

No more snacks I’ll have to sneak

No more worries that I am fat

Some even say that’s where it’s at

So this year I seek to be

A healthy vibrant same old me

Same old me same old size

This year there is a New Prize

The prize is not thin and svelte

But will be measured how it’s felt

I resolve to feel good even if

The scale peaks out when it’s tipped

My self-worth doesn’t come you see

From being like the waifs on TV

Momma and Daddy weren’t like that

Hmm they were happy and they were fat!

This year my resolution is new

I don’t have to look like you

I like me the way I am

Besides in shape can also mean round!

The Twelve Pounds of Christmas

2011-12-20T20:11:00.000-08:00

The Christmas season is usually the time of our greatest gains of the year. I hope this little poem eases the pain. Merry Christmas.

Twas the first day of Christmas

With family gathered round

The table filled with pies and such

That adds one holiday pound

Twas the second day of Christmas

And the trimming of the tree

One too many egg nogs

Thus pounds two and three

Twas the third day of Christmas

I dash from store to store

Double latte with whipped cream

Old St. Nick brings pound four

Twas the fourth day of Christmas

Grandma’s fruitcake did arrive

Hope I get that brand new belt

To make room for number five

.Twas the fifth day of Christmas

And I’m in an awful fix

One too many chocolate Santa’s

I fear my pants can’t hold pound six

Twas the sixth day of Christmas

That divinity was heaven

I couldn’t eat just one or two

Now I’ve added on pound seven

Twas the seventh day of Christmas

And I’ve overfilled my plate

Mashed potatoes overflowing

Here comes pound number eight.

Twas the eighth day of Christmas

I’ll have to stand in line

To exchange this gift for a bigger size

To make room for pound nine

Twas the ninth day of Christmas

Go rest ye gentlemen

Watch football from your easy chair

Make room for pound ten

Twas the tenth day of Christmas

The stairs creak as I go down

To the fridge for a midnight snack

This will make the eleventh pound

Twas the eleventh day of Christmas

When one of Santa’s elves

Brought me a half a box of fudge

That quickly adds pound twelve

Twas the twelfth day of Christmas

As my wish list I revise

Now all I want from Santa

Is to fit a smaller size

Happy Holiday’s to all

Is the last wish I say

These twelve pounds of Christmas

Are gone come New Years Day

On the night before Christmas...

2011-12-11T18:52:00.000-08:00

If you have traditionally read Twas the night before Christmas at this time of year this poem may sound slightly familiar. I hope it makes you laugh. Merry Christmas to everyone.

On the night before Christmas and I just couldn’t sleep

So I lay in my in my bed counting sheep after sheep

The lambs all cooked to a perfect medium rare

Adorned a lavish table set with kings fare

As the family all rested dreaming of Christmas glee

I began to fret about vanilla crème Brule

With mama in her gown and I in my chef smock

Only nine hours till dinner says the bedside clock

When down in the kitchen something was awry

Had the kitten helped himself to my pumpkin pie?

I dashed down the stair to see what was the matter

And there lie in pieces mothers’ antique platter

On what will I serve guests on the morrow?

Perhaps Aunt Rabbit has one I can borrow

A stage for the ham and turkey and mutton

With succulent flavor, dressed cute as a button

The hour now seven and the family’s still a snooze

Prep time now march not a moment to lose

As a tight wound toy soldier I haste to work

To polish and peel times not mine to shirk

Truss turkey, bake bread, stir mac into cheese

Set table, print name cards, take a break now, oh please

Though my feet will swell and back sure to ache

I’ll take no rest till the last guest gets cake

In the oven goes the ham on the stove cooks the peas

Time to rest, not so fast I’ve gifts to wrap you see

Soon out of town family will fill up this house

With no room to stir for even a mouse

Now the house is a buzz children run to and fro

Is the casserole burning? Dear turn the oven to low

I’m thinking that next year we’ll go out to eat

But Christmas won’t be Christmas if the house stays so neat

Does Ole St Nick work as hard delivering toys?

As I do for this feast that my family enjoys?

I just can’t stop this grand old tradition

If so just think of the fun we’d be missin’

True I love a proper and prim set table

Like might exist in a Rockwell picture fable

And I love to have family year after year

Sit and share in the holiday cheer

This season can be hurried and the cooking a scare

But everything always gets done by a hair

As the last guest drives away clear out of sight

A Merry Christmas its’ been again tonight.

To Cook A Turkey……

2011-11-23T03:19:00.000-08:00

Long before I had any culinary aspirations I watched my family labor and sweat over the Thanksgiving turkey year after year. It seemed as though cooking the holiday bird was a very very difficult task that took up almost an entire 24 hour day. Between the thawing and the carving of the annual Thanksgiving bird there were many tense moments around my house.
Now that the Thanksgiving turkey preparation has fallen to me I take a slightly different and less arduous approach to getting the bird from freezer to fork. If you can identify with the worries of cooking your own Thanksgiving turkey then here I come to make the day a little easier.

First some background on how to season the Thanksgiving turkey. This step can range from simple salt and pepper to elaborate preparations that involve marinades, injections, rubs or brine. When the care and cooking of the turkey is my job I usually use a sweet spicy rub with a sweet citrus injection giving the bird flavors within and without.
For the rub try a mixture of about one half cup of dark brown sugar mixed together with 2 tablespoons of chili powder and a pinch of cayenne pepper. Add to this a half teaspoon of salt and rub the mixture all over the skin and even under the skin of your bird. Once the cooking has begun baste the bird from time to time with melted butter. The injection if you so choose to do what I do is a mixture of maple syrup and orange juice. These flavors are unique to Thanksgiving but will be a welcomed change.
As to how to cook the Thanksgiving turkey follow the package directions. On every bird, unless you go out and bag one from the wild, there is information on the time and temperature relative to the weight of the bird. Following these instructions is key to having a Thanksgiving turkey that is properly done but not dry.
Please note that nowhere in the sharing of Joe’s personal Thanksgiving turkey recipe were there instructions for covering the bird while cooking. Covering a turkey would cause it to steam rather than roast and that is not a pleasant site when it garnishes the center of the holiday table.
Happy Thanksgiving and happy cooking

Candy Coated Apples

2011-10-22T20:21:00.000-07:00

Every fall around Halloween me and Sara make caramel apples for the fall festival at church. This year we decided to make candy coated apples. The recipe is much simpler than the caramel ones (see the last RHC post). Both are fun. What makes them healthy you ask? We make them once per year!

1/2 cup light corn syrup
3/4 cup water
2 cups sugar
1/2 teaspoon red food color
12 apples
12 sticks
1 sheet pan lined with parchment paper

Combine the corn syrup, water, sugar and food color in a sauce pan and set over high heat. Cook to the hard crack stage (310 degrees) then remove from heat to cool slightly. While the sugar mixture cooks place a stick in each of the apples. Once the sugar mixture cools slightly coat each apple and place on the parchment lined pan to cool.
For even more interesting candy coated apples coat some in chopped nuts and some in colorful sprinkles.

Caramel Apples

2011-10-17T19:29:00.000-07:00

When it comes to candy this is your season. For the kids and the kid in you it is officially open season for all things sweet. One of my favorite treats has always been caramel coated apples. This I suppose is because this treat provides a bit of nutrition with an overload of sugar.

While you still have a little time to get your Halloween goodies together or even plan for next year you should try your hand at making your own caramel apples. With a few ingredients that you probably already have you can easily make these tasty and nutritious seasonal treats. Just be careful with the hot sugar mixture and handle with care.

1 pound dark brown sugar
2 sticks unsalted butter
1 14 ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup maple syrup
½ teaspoon vanilla extract
1 teaspoon molasses
¼ teaspoon salt
12 popsicles sticks
12 medium apples

In a heavy bottom 3 quart saucepan combine the brown sugar, butter, condensed milk, corn syrup, maple syrup, molasses and salt. Stir over medium heat until all of the sugar dissolves. Brush the sides of the pan with water to ensure that all of the sugar dissolves. Next attach a candy thermometer to the pan and cook until the temperature reaches 236 degrees stirring constantly. Next pour the caramel mixture into a metal bowl and allow to cool to below 200 degrees. Next place the sticks in the apples and dip into the caramel. Place on a sheet pan lined with buttered aluminum foil. Allow to cool and enjoy.

From The Fridge: Real! Fresh Vegetable Soup!

2011-10-08T15:19:00.000-07:00

A night at the Chef's house. Just the other night we made a fresh vegetable soup out of just those things in the fridge. How is your fridge stocked.....

3 tablespoons olive oil

1 ½ cups onion chopped
1 cup celery chopped
1 cup carrot peeled and chopped
3/4 cup bell pepper chopped
3 cloves garlic minced
2 ½ cups fresh zucchini chopped
1 ½ cups okra sliced
1 cup fresh green beans chopped
2-3 sprigs fresh thyme
1 quart vegetable or vegetable stock
2 cups tomatoes chopped
Salt and pepper to taste

In a large stock pot heat the olive oil over medium high heat and add the onion, celery and carrot. Sweat these vegetables for 8-10 minutes. Next add the garlic and continue to cook for 4-5 minutes. Next add in the zucchini, okra, green beans and thyme continuing to sweat over medium high heat for another few minutes. Next add the stock and tomatoes reduce the heat to low and simmer for 20-30 minutes. Finally season with salt and pepper to taste.

Buttermilk Mashed Potatoes

2011-09-30T08:47:00.002-07:00

A recipe for 4 or 5

1 pound of Yukon gold potatoes peeled and diced
¾ cup buttermilk
4 tablespoons cream cheese
Salt and pepper to taste

In a large pot place the potatoes and cover with water. Set over high heat and cook until tender. Remove from the heat and drain. Combine the cooked potatoes with the buttermilk and cream cheese then season to taste with salt and pepper. Keep warm and serve.

Sautéed Okra with Bacon and Garlic

2011-09-30T08:47:00.000-07:00

A recipe for 4 or 5

2 tablespoons olive oil
1 pound of fresh okra (preferably smaller pods)
½ cup sliced onion
2 cloves garlic minced
¼ cup cooked bacon pieces
Salt and pepper as needed to taste

Heat the olive oil in a sauté pan then add the okra and onions. Cook for 3-4 minutes and add in the garlic and bacon. Finish with salt and pepper and keep warm for service.

Lemon Thyme Chicken Pasta

2011-09-30T08:46:00.000-07:00

A recipe for 3-4
2 tablespoons olive oil
1 pound of chicken breast diced
½ cup onion sliced
½ cup red bell pepper sliced
2 cloves garlic minced
1 cup chopped tomato
Parsley, chopped as needed
Thyme chopped as needed
Chicken stock as needed
1 pound linguine cooked
1 tablespoon butter
Juice of a lemon

Heat the olive oil in a sauté pan and cook the chicken until done and remove. Next add in the onion, pepper and garlic and sauté for several minutes. Next add the tomatoes and continue to cook for another minute. Add the parsley and thyme then the chicken stock and bring to a simmer. Next add in the pasta and finish with butter and lemon juice.

Chicken and Sausage Gumbo

2011-09-10T04:01:00.000-07:00

A recipe for 8-10
½ cup plus 1 tablespoon vegetable oil
1 pound andouille sausage cut into ½ pieces
4 pounds chicken thighs
1 tablespoon Creole seasoning
1 cup flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
1 teaspoon salt
¼ teaspoon cayenne pepper
3 bay leaves
9 cups chicken stock
½ cup chopped green onions
2 tablespoons chopped parsley
1 tablespoon file powder

In a large stock pot heat the one tablespoon of vegetable oil and brown the sausage for 6-8 minutes and remove. Next season the chicken with the Creole seasoning and cook until well browned in the fat remaining in the pot. Once the chicken is browned remove and reserve until ready to use.

Combine the remaining vegetable oil and the flour in the same pot and cook over medium heat until dark brown in color. The roux should be chocolate in color which contributes the characteristic flavor and appearance to the dish.

Next add the onion, celery and bell pepper to the dark brown roux. Cook this for 4-5 minutes then add the reserved sausage, salt, cayenne pepper and bay leaves stirring to combine. Next add the chicken stock, bring to a boil and reduce to low and simmer for 1 hour. Then add the reserved chicken and continue to simmer for 30-45 minutes.

To finish remove the pot from heat and retrieve the chicken and bay leaves. Discard the bay leaves. Pull the meat from the chicken and add to the gumbo along with the green onions, parsley and file powder. Stir to combine and serve.

Caramelized Pear Salad

2011-09-10T03:59:00.000-07:00

Do you feel the nip in the September air? Fall is on the way and here is a great dish for that occasion.

1 tablespoon butter
2 large firm pears peeled, cored and sliced
1 tablespoon brown sugar
2 tablespoons rice wine vinegar
1 tablespoon cider vinegar
1 tablespoons minced shallots
2 tablespoons honey
¼ cup olive oil
Salt and pepper to taste
10 ounces of mixed greens
¼ cup blue cheese
¼ cup chopped walnuts
½ cup grape tomatoes halved

In a skillet over medium heat melt the butter then add in the pear slices and brown sugar. Cook for 4-5 minutes or until pear slices are brown in color. Remove from heat and reserve.

Next whisk together the rice wine vinegar, cider vinegar, shallots, honey and olive oil. Season to taste with salt and pepper then set aside.

Next place the mixed greens in a large bowl and add in the blue cheese, walnuts and tomatoes. Finally toss the mixture together with the reserved pears and the dressing.

Cook the Vote!

2011-08-27T03:11:00.000-07:00

I have an informal poll going today to see what you favorite Real Healthy Cooking blog recipe is. In the comment section write and tell us which one you have tried and liked the best.

Thanks

Joe

Blueberry Crisp

2011-08-21T04:54:00.000-07:00

We recently attended a family gathering and took along this Blueberry Crisp. When you see the ingredients you will likely ask is this healthy? The answer is yes it really is, enjoy.

5 cups fresh blueberries
1 cup sugar plus a half cup for the topping
1 teaspoons fresh ginger minced
2 slices of fresh lemon
2 tablespoons cornstarch
2 tablespoons orange juice
3 cups bread crumbs
3 tablespoons butter melted
1 teaspoon cinnamon

Set the blueberries over medium heat and add in the sugar, ginger and lemon slices. Cook for 20-25 minutes. Next bring the mixture to a boil and combine the cornstarch and orange juice. Add the cornstarch mixture to the boiling blueberries stirring constantly to thicken. Remove from heat and remove the lemon slices and transfer to a 9x9 casserole dish.

Heat the oven to 400 degrees. For the crust combine the remaining sugar, bread crumbs, butter and cinnamon then top the blueberry mixture. Bake until the topping is well browned.

Mushroom Risotto

2011-08-19T16:11:00.000-07:00

A recipe for 4-6

This goes great with Chicken Saltimbocca! Just Sayin'
5 cups chicken broth or stock
3 tablespoons olive oil
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 cups Arborio rice
1/2 cup fresh Parmesan cheese, grated

Heat the chicken broth and reserve. Meanwhile heat the olive oil in a sauce pan and begin to sauté the onion until slightly browned then add the garlic and cook for another minute. Next add in the mushrooms and continue to sauté several minutes. Then add the bay leaves, thyme, parsley and rice stirring to coat. Begin adding the chicken broth 1 cup at a time and allow it to absorb into the rice each time. Finally after all of the broth is incorporated stir in the parmesan cheese. Serve warm.

Chicken Saltimbocca

2011-08-19T16:08:00.000-07:00

This is a classic Italian dish that literally means "jumps in the mouth". Take a look at the ingredients and it is clear that it will jump in your mouth with all those great flavors.

A recipe for 4
4 boneless chicken breasts (3-4 ounces each)
Black pepper
4 tablespoons Olive oil
½ cup onion sliced
2 cloves garlic minced
2 shallots sliced
3-4 slices prosciutto ham chopped
1 medium tomato chopped
1-2 cups chicken broth
1 Teaspoon fresh thyme leaves
1 tablespoon cold butter

Season the chicken breast with pepper. Then heat two tablespoons of olive oil in a skillet over high heat and sauté the chicken breast on both sides until thoroughly cooked then reserve in a warm place. Next add another tablespoon of olive oil to the pan and begin to sauté the onion, garlic and shallot for several minutes, next add in the ham and tomato then cook for another couple of minutes. Finally add in the chicken broth, fresh thyme and butter then return the cooked chicken to the pan to heat through.

Zucchini, Squash, Onions and Herbs

2011-08-04T19:17:00.000-07:00

Zucchini and squash have a much richer flavor when they have cooked to the point of turning slightly brown. The natural sugars in those veggies caramelizes for terrific flavor. Add the fresh herbs and look out!
A recipe for 6-8
2 medium zucchini sliced3 yellow squash sliced
1 medium onion diced
3 tablespoons olive oil
Salt and pepper as needed
2-3 tablespoons fresh thyme leaves
2-3 tablespoons fresh basil shredded

Place the zucchini, squash and onion in a bowl and coat with the olive oil. Season lightly with salt and pepper then either grill or roast until well browned. Meanwhile place the fresh herbs in the same bowl and set aside. When the vegetables are cooked toss in the fresh herb mixture adding additional seasoning as desired.

Asparagus: It Just Needs Heat

2011-08-04T19:11:00.000-07:00

The best recipes are the simplest. Asparagus as I hear is tricky for some. The secret is that it really only needs heat whether from the grill, the oven or a saute pan. A little olive oil, salt and pepper and it is a breeze.

A recipe for 4-6

2 tablespoon olive oil

20 stalks of fresh asparagus

1 pinch black pepper

1 pinch kosher salt

Heat the oil on a griddle over high heat and place the asparagus on it. Season with the pepper and cook for 5-6 minutes until slightly browned.

Roast Corn and Black bean Salsa

2011-07-25T05:41:00.000-07:00

A recipe for 6-8 servings

Here is another recipe from my Piedmont Park cooking class series.

Nothing is better that sweet corn in the summer and this is a unique way to put it on the table.

4 ears yellow corn roasted and cooled

11/2 cups black beans rinsed and drained

½ cup finely chopped red onion

½ cup chopped tomato

½ cup roasted red pepper chopped

1 teaspoon jalapeno

2 tablespoons garlic minced

Juice of one line plus the zest

4 tablespoons chopped cilantro

Toss all ingredients into a bowl and combine. Serve chilled.

For a twist on the twist this is just as tasty served warm with grilled fish or chicken!

Sweet Potato Salad

2011-07-25T05:34:00.000-07:00

A recipe for 4-6 servings

This recipe is from my series of cooking classes held at Piedmont Park in Atlanta. Great change of pace from traditional potato salad!

5 medium sized sweet potatoes roasted but still a little firm the chilled

¼ cup sweet onion chopped

¼ cup celery diced

½ cup pecans chopped

¾ cup pineapple chopped

1 teaspoon minced jalapeno pepper

2 tablespoons orange juice

½ cup non fat yogurt

2 tablespoons light mayonnaise

Peel and dice the sweet potatoes then combine with the remaining ingredients. Chill

Barbecue Salmon Salad With Apple Butter Dressing

2011-07-23T17:03:00.000-07:00

BY JOE ENGELBIRD from his Georgia Magazine feature

http://georgiamagazine.com/recipes.asp?menu=1&id=628&opt=ARCH&mon=3

A recipe for 4
4 (3-4 ounce) salmon fillets
2 tablespoons Cajun or blackening-style spices
1 tablespoon brown sugar
Olive oil, as needed for cooking
1 cup apple butter
3/4 cup barbecue sauce
1/2 cup orange juice
Salad fixings, as needed
Directions
Coat each salmon fillet with spices and brown sugar. Let marinate for 10-20 minutes. In a hot pan, add a tablespoon or so of olive oil. Sear the fillets 3-4 minutes per side until cooked through. Note: This works well on the outdoor grill as well. While salmon is cooking, combine apple butter, barbecue sauce and orange juice; reserve. When salmon is done, place on top of the salad fixings and drizzle with the prepared apple butter sauce.

Nutritional info (per serving): Calories: 414; Total fat: 12 grams; Fiber: 4 grams; Carbohydrates: 51 grams; Protein: 27 grams.

Also check out the article that is featured in Georgia Magazine!
http://georgiamagazine.com/archives_view.asp?mon=3&yr=2008&ID=1880

Ginger Peach Ice cream

2011-07-16T10:17:00.000-07:00

A recipe for 6-10 ½ cup servings

1 ½ teaspoons unflavored gelatin
1 tablespoon water
3 cups low fat milk divided
2 tablespoons grated fresh ginger
3 egg yolks
1 can nonfat sweetened condensed milk
2 pounds chopped fresh peaches

Combine the gelatin and the water and set aside. Next heat half of the low fat milk with the grated ginger over medium heat for 3-4 minutes until steaming. Meanwhile combine the egg yolks with the sweetened condensed milk and add in the steamed milk ginger mixture. Return the mixture to the pan and heat stirring constantly until the mixture coats the back of a wooden spoon. Next strains the mixture through a fine sieve then add the dissolved gelatin and remaining milk.
Chill the mixture for at least two hours to overnight. When ready to process combine the custard with the peaches then process according to manufacturers’ directions.

What's so Real! about it?

2011-07-12T14:24:00.000-07:00

Since the inaugural post here at Real! Healthy Cooking the hits have increased and for that I thank you. Since the blog has been up for several months I figure it may be time for a little definition. And in the raging sea of the food and nutrition blogosphere a little definition will surely set Real! Healthy Cooking apart from the rest.

Notice that the Real now has an exclamation mark! That is simply to emphasize that what you get here is real and authentic. These recipes are ones that we use at home and ones that I have used in my cooking classes for many years. These recipes work and are really easy to make. As a rule I only use recipes that are no more than 5-6 ingredients.

Real! Healthy Cooking is a way of creating foods that are, well Real! All of the Real! Healthy Cooking recipes are focused on the four things that we all want from our foods: Taste, Enjoyment, Quick and Healthy.

So Real! Healthy Cooking is tasty, fun, fast and healthy food. Look for the Real! Healthy Cookbook Vol 1 soon. In the meantime stop by often for new recipes and also check out the companion blog theconservativenutritionist.blogspot.com/ . The Conservative Nutritionist promotes the ideas behind Real! Healthy Cooking so order up a slice today.

Thanks Much

Joe

Shrimp and Grits

2011-07-10T03:29:00.000-07:00

A recipe for 3-4

1 pound medium shrimp peeled and deveined
2 teaspoons Creole spice
4 tablespoons olive oil
1 cup onion chopped
½ cup celery chopped
½ cup green bell pepper chopped
2 cloves garlic minced
1 cup chopped tomato
1 ½ cups chicken stock
1 tablespoon butter
2 cups prepared grits

Combine the shrimp with the Creole spice and set aside. Next add two tablespoons of olive oil to a sauté pan and set over high heat. Once the oil is hot sauté the shrimp until nearly cooked the remove from the pan. Add in the remaining olive oil and sauté the onion, celery and pepper until well browned then add in the garlic and tomatoes. Cook this mixture for 3-4 minutes then add the chicken stock and simmer for another 3-4 minutes. Finally return the shrimp to the pan and finish with the butter. Serve warm with prepared grits.

Note that chicken can be used in place of the shrimp