I made it home on Wednesday with no problems. All 3 flights that day had open seats so I decided to leave on the 11:00 flight so I wouldn’t have to get up too early!

My friend, Trish, picked me up at the airport and even had a container of chicken noodle soup for me. What a nice surprise and the soup totally hit the spot!

I did a little shopping and then started going through the tax documents. Today I was sorting medical bills and reciepts because there will probably be enough for a deduction. What a nightmare. I have always done them myself but this year, with Darrel’s death, there are things I am not sure of so will get a CPA to help.

Last night I made Shrimp and Grits for dinner. One of my favorites! Of course, the spot shrimp we get out of Puget Sound is good in any way.

Grits are an easy, whole grain food similar to polenta. I bought mine online from the Palmetto Farms in South Carolina after Trader Joe’s quit carrying them. They are White Stone Ground Grits.

For the shrimp, I sauté onions, red peppers, garlic, and jalapenos in olive oil. After they are translucent, I add a can of diced tomatoes (I actually use home canned roma tomatoes in a pint and a half jar.) I don’t add the shrimp until a few minutes before serving so they don’t get overcooked.

Shrimp and Grits

Grits:
1 1/2 cups of Chicken Broth
1 1/2 cups of milk
1 tsp salt
3/4 cups Stone Ground White Grits
1 cup shredded cheese

Bring broth, milk, and salt to a boil. Whisk in grits. Lower heat to simmer and cover. Cook for 20 minutes, stirring occasionally. Stir in cheese and keep warm.

Shrimp:

1 medium onion, chopped
1-2 red peppers, chopped
4 cloves garlic, minced
1 jalapeno, chopped
1-2 cans diced tomatoes (depending on how much you are making
1 -2 lbs fresh shrimp, shelled (I used 50 large shrimp)
Salt and pepper to taste.

Sauté vegetables in 2 tablespoons of olive oil until translucent. Add tomatoes with juice. Cook until thickened and juice has evaporated. Add shrimp and cook for about 3 minutes. Do not overcook shrimp.

To serve, put grits in bowl and cover with shrimp sauce.

Add tabasco as needed.