Shrimp and Grits

This is a very flexible recipe, and the main variable is the butter, which should be decreased with fewer servings and increased to 1/2 stick for 5 or 6 people.

Defrost, p&d shrimp, set aside

Start water (or stock) for grits, add bouillon to water, add 1/4 to 1/2 stick butter and bring to a boil. Whisk grits as they cook. Set aside

In frying pan, add chopped onion and garlic to 1/4 or 1/2 stick butter. Saute until soft.

Add shrimp and cajun seasoning. Cook till done

Serve hot with grated cheese, parsley, chives etc.

Creamy Tahini Dressing

Ingredients

• 1/4 cup drippy tahini
• Juice from ½ large lemon (about 2-3 tablespoons fresh lemon juice)
• 1 clove garlic, grated or finely minced
• 1 teaspoon very finely diced capers
• 2 teaspoons caper brine (from the jar of capers)
• 1 teaspoon dijon mustard
• 1-3 tablespoons warm water, to thin out dressing a bit
• Freshly ground salt and black pepper, to taste.

Mix