Shrimp & "Grits"

A lot has happened in the past year, hence the reason I haven't been keeping up with this blog! I finally bit the bullet and moved from Beantown to San Francisco! Sadly, I had to leave behind a lot of amazing friends, one of which being Vichu. So what becomes of this blog? Its namesake was The Freedom Trail in Boston and my journey to San Francisco leaves me without one of my best food buddies and co-writer of this blog.

One of the main complaints I've heard a lot of my friends have is that they don't like to cook unless they are cooking for more than one person. This results in a lot of take out meals or dinners out. So herein lies the solution! I love to cook "gourmet" meals for myself and being the foodie that I am, I still eat out in San Francisco quite a bit. How can you not eat out in this city? So The Foodie Trail is now going to be a blog about cooking for the single as well as some San Franciscan restaurant critiques. I hope you'll enjoy this new spin as I'm enjoying my new life out here on the west coast!

The first recipe...

Shrimp & "Grits"

Ingredients:
3 slices pancetta
1 cup of shrimp (Can be uncooked, but pre-cooked makes this meal even quicker!)
olive oil
minced garlic
lemon juice
tarragon
salt & pepper
Cream of Wheat
2/3 cup milk
shredded cheese
butter

Directions:
1. In a pan, layout pancetta on medium heat and pan fry. Once the pancetta gets crispy, add a little more olive oil and toss in the shrimp. Squirt in a little lemon juice, salt & pepper to taste, tarragon, and garlic. Continue to cook until shrimp are ready.

2. In a microwave safe bowl, mix one cream of wheat packet and 2/3 cup milk and microwave for 1 minute and 15 seconds. Add tablespoon of butter and 1/3 cup shredded cheese and microwave for another 15 seconds. Remove from microwave and mix immediately to blend cheese and butter into "grits".

3. Pour the prepared shrimp into your bowl of cream of wheat and you've got shrimp and "grits"!