Christmas Shrimp Grits

Little by little we are perfecting this holiday dish. Ingredients:
A. 1/2 white onion chopped
B. 3 cloves of garlic minced
C. 1/3 poblano pepper finely chopped
D. 1/2 red bell pepper
E. 1 Tbs. dried rosemary ground
F. 4 shakes of Cavenders mixed spices
G. Salt to taste
H. 2 Tbs. olive oil
I. 1 qt. chicken stock
J. 1 lb. thawed deveined and shelled shrimp
K. 1 cup quick (NOT instant) white corn grits

Saute A. in H. for two min. then add B. for one min. more then add C. & D. Saute for about 2 min. until the mixture is fragrant but not yet browning. Add I. and bring to simmer. Add E. & F. Add K. slowly while constantly stirring in order to maintain boiling. Cook for approximately 3 - 4 min. until the grits start thicken. Add J. and cook until the shrimp is opaque.

The white, red and green are our Christmas colors. This hearty mixture can be your Christmas lunch, too.

Poblano Shrimp Rice & Cheese

Marie and I are cooking this recipe http://www.yumsugar.com/2169562 (with a few adjustments, such using mostly cheddar and then a little pecorino romano cheese) right now in honor of the yet=to-be-named granddaughter!

We ate the wonder creation and all thought it was terrific. We followed most of the ingredient amounts but only had 3 poblanos to stuff. We put all of the left over rice mixture in a greased loaf pan and topped it with the cheeses. Terrific, too.