Coast to Coast
Hi All! God its been too long since I’ve updated the bloggy, things have been crazy busy, both with work and with life. And I have a MAJOR update to share – after 3 years in the city, Mr. Chubby Hubby and I are packing our bags and moving out West. To Los Angeles! In one month!
I don’t think I’ve ever mentioned it, but LA has always had a special place in my heart – two of my best friends live there and its were Jeff and I met. I’ve always wanted to live on the West coast but to be honest, I’ve been too scared, until now that is. It was my last trip out there that cemented the deal, I turned 27 and knew it was now or never. Immediately following that trip I checked out my company’s website and saw that they had a position open, and after some interviews and procedures, they agreed to a relocation. My official start date in the LA office is December 6 and our tickets are purchased for December 2. Things are moving incredibly fast.
While I’m a little anxious about the move, I’m not too stressed – this isn’t my first major relocation. Back in 2006 I actually moved from Philadelphia to Pensacola, Florida. Even though Pensacola wasn’t the right town for me, it was an amazing experience. The culture there is so different from what I know and thanks to family I was able to really integrate myself. Including the local restaurants and food. That has to be one of my favorite parts about traveling. The food. One of my favorite dishes from when I lived down South was Shrimp and Grits. Feeling reminiscent last night I decided to recreate it for the chubster. It was almost as good as I remembered.
Shrimp and Grits
Adapted from Bobby Flay
- 4 cups water
- Salt and pepper
- 1 cup stone-ground grits
- 1 tablespoon butter (I used Earth Balance natural buttery spread)
- 1 cup shredded sharp cheddar cheese
- 1 cup fat-free Monterey jack cheese
- 1 pound shrimp, peeled and deveined
- 6 slices bacon, chopped
- 4 teaspoons lemon juice
- 2 tablespoons chopped parsley
- 1 cup thinly sliced scallions
- 1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Top with shrimp mixture and mix well. Serve immediately.