What's for dinner?

Such a simple question, with infinite possibilities!! We are in the process (i.e. this blog) of saving a cache of quick dinners. Tonight I was lucky my husband made one of our favorites, a very flavorful and quickly-made shrimp and grits.

We live below the Mason-Dixon line, so grits are easy to come by (we keep a box in the pantry). Tonight, we had cheesy grits made with shredded cheddar. We used  Quaker 5-minute grits, following package directions and adding in cheddar cheese.

Ingredients:
Grits
1/2 lb. Shrimp, peeled and deveined (follow thawing instructions on package if using frozen shrimp)
2-3 plum tomatoes, chopped
1 medium yellow onion, chopped
2 tsp. Cajun Seasoning 
Olive oil

Instructions:

Shrimp: Heat a 10-12 in. skillet on medium heat. Add enough olive oil to coat pan (1 tbp. roughly). Saute onions on medium heat. Sprinkle shrimp with a little salt and pepper before adding shrimp to skillet cooking until pink on both sides (2-3 mins.), being careful not to overcook. Near end of cooking time, add in chopped tomatoes and 2 tsp. cajun seasoning. (Add salt and pepper to taste)

Grits: Cook according to package directions and add in cheese if desired once grits are cooked, immediately after removing from heat.

Introduction

Hello interwebs! This is our first year of marriage and our third year sharing a kitchen. He's the creative type, while I am a stickler for using recipes the first time around. This blog is here to serve as documentation of dishes we liked making, dishes or recipes that didn't work, and how we'd change a recipe or dish if making something over again. We are pretty eclectic eaters and stick to a mostly pescatarian diet.