shrimp

Stuffed Baby Bok Choy Cups

Stuffed Baby Bok Choy Cups

Living in Hong Kong is a constant foodie fest. There are so many amazing things to eat and try and sometimes it gets overwhelming. I've been trying my best to cook at home more often (even though eating out is so much more convenient in HK!) But it has really made a change in my energy levels and overall well-being. It's often hard to avoid carbs here, but today I have a really fun recipe that is the perfect addition to your low-carb list! These babies are like eating flavorful dumplings...without the guilt!

Shrimp and Grits

Shrimp and Grits

There are a ton of nights where you simply don't want to leave the house for groceries. It's nice to have some staples on hand for lazy evenings. Frozen shrimp are so versatile and easy to cook with! Shrimp and grits sounds intimidating but is incredibly easy to throw together. You'll be surprised by how little effort it takes to gain so much flavor. You can, of course, use fresh shrimp. The only difference between the two is giving the frozen ones a little rinse in cold water to defrost them. When you're shopping for shrimp (I prefer tail-on, there's so much flavor in the shells!) it is sold by size and the sizes are expressed in counts per pound. For example, jumbo shrimp is expressed as 21/25, meaning that there would be an average of 23 shrimp per pound. Grits is a type of maize, or corn porridge. These two are a traditional pairing that is often eaten during breakfast :) We're adding a little cream and cheese to the grits to make them extra tasty. The creamy grits are a perfect canvas for the saucy shrimp, kielbasa, tomatoes, onions, and peppers! Let's get cookin :)