Shrimp and Grits w/ Quick Braised Chard

I was looking for something quick and easy to make for dinner one night, and since it was my daughter's birthday week, something that she was a huge fan of (on her small lists of favorites).  Of course since she is 2, she is a super picky eater.  She does not eat meat or seafood very often, but I can usually get her to eat shrimp.  She is also an amazing breakfast eater, so I thought grits would be good too!  Shrimp and grits, here we come!  We added swiss chard as we happened to have it, and thought it very much fit in with the southern, comfort food dish.

For the shrimp, I added my own homemade cajun seasoning, which I will include the recipe for.  I always try to buy wild caught shrimp vs. the farm raised, but I understand this can sometime be expensive.  I usually look for a good deal and go with that.  When buying grits, be sure to get the non quick cooking kind which may be labeled as polenta.  It's basically the same thing, but they do take a little longer, but have a better texture and taste much better!  Plus, if you are later wanting to make polenta, you are all set!  For the quick braised chard, you can also use kale.  Kale or swiss chard is made almost weekly in my house and there are never any leftovers.

Grits Recipe:

Ingredients:
1 cup milk
2 cups water
pinch of salt
2 tbsp. unsalted butter
1 cup course ground grits/polenta
1cup shredded sharp cheddar cheese
salt and pepper to taste

Directions:
In a medium saucepan, add milk, water, salt, and butter and bring to a boil.  Once boiling, whisk in the  polenta.  Bring heat down to medium low and make sure to whisk every few minutes to prevent clumping.  Also keep a lid handy as the grits will bubble and pop, causing some splatter.  Can keep the lid a little ajar, but will help with getting popped.  Cook for 20 - 25 minutes.  Add cheddar cheese and mix until melted.  Taste and add salt and pepper as needed.

Shrimp Recipe

Ingredients:
1 tbsp. olive oil
1 lb. peeled and deveined shrimp
1 tbsp. cajun seasoning

Directions:
Heat a non stick skillet to medium high heat.  Season shrimp with olive oil and cajun seasoning in a bowl.  Add to hot skillet and cook until pick and cooked through (about 4 - 5 minutes).  Serve atop grits.  Enjoy!

Kale Recipe

Ingredients:
2 tbsp olive oil

1/2 large onion diced

1 large clove of garlic, minced
2 bunches swiss chard rinsed and coarsely chopped
1 tbsp. dijon mustard
1 tbsp. red wine vinegar
a couple of dashes of hot sauce
1/2 cup chicken or veggie stock
Salt and Pepper

Directions:
Heat a large pot or dutch oven to medium high heat.  Add olive oil and once hot, add onions.  Cook until they have started to soften, and add garlic.  Cook another minute, then add swiss chard.  Cook chard until it has started to wilt, about a minute or two.  Add remaining ingredients, mix well, cover with a lid, and reduce heat to medium.  Cook for 15 - 20 minutes till greens are soft and the liquid has evaporated.  Serves 4 as a side dish.