Creamy Lemon Tuna Orzo

 

This is a super simple, affordable weeknight meal that you can whip up in 20 minutes.  The orzo makes it so smooth and decadent you'll feel like you're treating yourself!

1 (16oz.) box orzo
1/4 cup olive oil
2 Tablespoons minced garlic
3 cans tuna, drained

4 cups chicken broth
1 cup shredded or grated parmesan cheese
1/2 cup lemon juice, more to taste
1/2 cup half n half or heavy whipping cream
1 Tablespoon dried parsley (optional)

Heat olive oil in large skillet or Dutch oven.  Add the garlic and sauté for 30 seconds or until fragrant.

Add the box of orzo and toast for a few minutes, stirring constantly so nothing burns. 

Slowly add the chicken broth and bring to a simmer.  Simmer on low for 10 minutes or until the orzo is tender, stirring constantly making sure the orzo doesn't stick to the bottom of the pan.  It will start to become thick and creamy.

Add the parmesan cheese and mix well. 

Add tuna and lemon juice.  Mix well to heat the tuna through.  Add additional lemon juice to your liking.

Stir in the half n half. 

Top with dried parsley (because parsley makes it pretty) and serve!

Sushi Bake

 

My daughter is an absolute sushi lover so I've been on the hunt for a recipe that's easy and budget friendly for our family.  After a couple of different tries, I finally found our favorite way to make a sushi bake.  It's super budget friendly with the use of imitation crab meat but you can always add your favorite proteins.  Salmon and shrimp would be amazing but our favorite is crab.  You can get a 2.5lb package at Costco for less than $8 here in Alaska.  I would imagine it's even cheaper in other states.  This recipe only calls for half of the package so for less than $4 worth of protein you can feed a family of 5.  

Crab Mixture
1.25lb imitation crab meat, chopped into small pieces
1 block of cream cheese, softened
1/3 cup Japanese mayo (Kewpie)
1-2 Tablespoons sriracha
1/2 snack pack of seaweed (also Costco)

Rice
4 cups cooked white rice
1 tsp. mirin
1 tsp. rice vinegar
pinch of salt

Toppings and Extras
Yum Yum Sauce
Spicy Mayo
Sriracha
Bang Bang Sauce
Sliced green onion
Black sesame seeds
Avocado Slices
Diced Cucumber
Crunch

Preheat oven to 350 degrees.

Press your hot, cooked rice into the bottom of a 9x13 baking dish.  Use 1/2 package of seaweed, crunch it up and sprinkle over top of the rice.  Set aside.

In a medium mixing bowl, shred your crab meat.  I always use a pair of scissors and chop into smaller pieces after shredding it.  Add the softened cream cheese, mayo, and sriracha and mix until well combined.

Evenly spread the crab mixture over top of the rice.  Place in your preheated oven for 10 minutes.  Once the 10 minutes are up, broil on high for a couple of minutes just to get a bit of crispiness on the top.

Remove your sushi bake from the oven and add any toppings your family likes.  We always drizzle yum yum and bang bang sauce on top and then sprinkle black sesame seeds and lots of green onion.  (I add extra sriracha to mine!)

To dig in, put a square of sushi bake on your plate and a pack of seaweed.  Scoop forkfuls onto squares of seaweed and eat it like a mini taco.

Tuna Pot Pie

 

This is one of those go-to meals for us.  It's so simple and full of flavor.  I love that it's tuna instead of chicken, but if I'm in the mood for chicken, I'll totally swap out the canned tuna for canned chicken.  And if you have a large cast iron skillet, you can make this in the skillet from start to finish.  If not, you'll need to transfer your mixture into a 9x13 baking dish prior to baking.

1 stick butter

1/2 cup flour

1 medium onion, diced

4 cups frozen peas and carrots

1 tsp. garlic powder

3 cups chicken broth

salt and pepper to taste

2 cans white albacore tuna, drained (or 2 cans of canned chicken, drained)

1 can of refrigerated biscuits

Preheat oven to 375.

In a large cast iron skillet, melt the butter.  Add the onion and cook until softened.

Add the flour, stir, and cook for 1 minute.

Add the chicken broth and stir until the mixture becomes thick and bubbly.

Add the veggies, tuna, salt, pepper, and garlic powder.  Stir to combine.

Cut each raw biscuit into 6 pieces.  Carefully arrange the biscuit pieces all over the top of the mixture.

Bake in the preheated oven for 30 minutes or until the biscuits are golden brown.

Crab Rangoon

 These crab rangoons are RIDICULOUSLY good!  My family could eat themselves sick on them and then beg for more. They're hot and creamy and cook in seconds.  If your family spots the ingredients in the fridge, they will NOT leave you alone until you make them.  They're seriously better than take out!

1 package Wonton wrappers

2 blocks cream cheese, softened

4 sticks of imitation crab meat (or about half a cup), diced

1/4 cup green onion, chopped (just the green part)

2 Tablespoons powdered sugar

pinch of salt

coconut oil or your favorite oil for frying

In a medium mixing bowl combine the softened cream cheese, crab meat, green onion, powdered sugar, and salt.

Take a wonton wrapper and place about 1/2 tablespoon of the mixture into the center of the wrapper.  Dip your finger in some cold water and wet all of the edges of the wrapper.  By wetting the edges, the dough will seal completely when you fold and pinch the edges together.

Now, you can design your rangoon anyway you like.  I made mine like the picture.  Simply fold two opposite corners together and pinch the top to seal.  Then bring the other two corners together and pinch to seal making a little pocket of filling.  Alternatively, you could bring two corners together to make a triangle and seal the edges to look like a paper football.

In a large cast iron skillet (or your favorite vessel for deep frying), melt some coconut oil until you have approximately 1/4 inch of oil in the bottom of your skillet.  I like to sacrifice a wonton wrapper to see if the oil is hot enough.  If you've never worked with wonton wrappers before, it's also a great way to see how quickly they cook.  Gently place an empty wonton wrapper into the hot oil.  If it bubbles and puffs right away, then your oil is hot enough.  (Enjoy a delicious wonton cracker with your tester wrapper!)

Working in batches, carefully place the wontons into the hot oil.  Don't add too many at once.  They cook quickly and it's easy to burn them if you're working with too many.

After a few seconds, you'll see the bottoms beginning to brown.  Turn the wontons into the oil until all sides of the rangoon are golden brown.  Remove from the oil onto a paper towel lined plate.

Serve warm and watch them disappear!  Yields approx. 30 crab rangoons.

Peanut Butter Ramen

 

My best friend recently moved to Japan and she's been sending me all the food pics.  I am HERE FOR IT!  She sent me a recipe for Peanut Butter Ramen and I'm obsessed!  I've tweaked her recipe a bit because sometimes you just can't find all of the ingredients she uses in Japan here in Alaska, but it's SO GOOD none-the-less.  Also, I eyeball all of the ingredients so feel free to add more or less of something as you see fit.

2 tsp. Sesame oil

1 tsp. granulated garlic (or a couple cloves of fresh garlic, minced)

1 tsp. ginger (powdered or fresh minced)

1 tablespoon dehydrated onion

1 tablespoon peanut butter

2 tablespoons coconut aminos or soy sauce

1 1/4 cups chicken broth

2 ramen cakes

pinch of hot pepper flakes, optional

Optional: Any protein you enjoy.  Sometimes I like to add some spicy shrimp. (I simply season my shrimp with some salt and a tiny pinch of red pepper flakes and air fry until done.)  Thinly sliced spicy chicken breast would also be tasty.  A soft boiled egg.  Scallions.  Sesame seeds.  Chopped peanuts.  Sprouts.

In a small saucepan or small skillet, add the sesame oil, garlic, ginger, and onion.  Sauté 1-2 minutes, until fragrant.  

Add the peanut butter and allow it to mostly melt.  

Add the coconut aminos (or soy sauce) and chicken broth.  

Bring it to a boil and add the ramen cakes (toss the seasoning packet).  Once the ramen noodles are cooked to your liking, transfer to a bowl.  Enjoy as-is or top with your favorite protein and garnishes.  Serves one. Double or triple as necessary but go easy on the peanut butter.

Paleo Sheet Pan Shrimp Fajitas

 

It is a true tragedy that my husband doesn't like bell peppers in any form.  He misses out on fajitas and I just can't imagine that.  Anyway, I made this recipe for myself for lunches for a few days throughout the week.  They are SO good and addicting I swear I could eat the whole pan...but so far I've managed to not.  You don't have the be Paleo to make this.  You can add all of the traditional non-paleo fajita deliciousness and have a great time.  (Queso anyone?!?!)  But for us Paleo eaters, I eat these on warmed Siete tortillas and I occasionally add some guac if I have an avocado that needs eaten.  

1.5 lbs. frozen shrimp (I'm lazy and use frozen, raw, peeled, deveined shrimp from Costco)

1 red bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 orange bell pepper, sliced thin (it doesn't matter what colors you have, I LOVE green bell peppers in this too...just use 3 whatever bell peppers you have sliced thin)

1 onion, sliced thin

2 tablespoons olive oil

1 tsp. sea salt

1 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. cumin

1 tsp. Blackening Seasoning

Lime wedges, cilantro, guac (optional)

Begin by preheating your oven to 450 degrees.  Line a baking sheet with aluminum foil and set aside.  

In a small bowl combine all of the seasonings and mix well.

Place the shrimp and sliced veggies on the aluminum foil lined baking sheet.  Drizzle the olive oil all over the veggies and shrimp and toss to coat.

Sprinkle the seasoning mixture over the oil coated veggies and shrimp and toss again, making sure the spices are on everything.  

Roast the shrimp and veggies in your preheated oven for 16 minutes.  Once the time is up, move your oven rack to the top position and turn the oven to High Broil.  Keep a close eye on it and broil for 2-4 minutes or until the veggies and shrimp have some charring.

Serve on warmed tortillas and garnish with your favorite fajita toppings.  

*I'm a sucker for anything on a chip.  I love LOVE to serve this over a bed of warmed Siete tortilla chips like a Fajita Nacho situation.  It's SO good!  

Shrimp and Mixed Greens Salad with Basil Balsamic Dressing

 

If you're looking for a delicious Paleo salad, look no further!  It's light but filling and the perfect lunch.  If I'm going to be on-the-go or if you pack a lunch for work, this is my favorite to-go salad container!  It keeps everything nice and separated until you're ready to eat so everything stays super fresh.  If shrimp isn't your thing, use whatever leftover protein you have on hand.  Some leftover chicken or steak is also delicious as well as lobster, scallops, crab meat...seriously, any protein you like is perfect!  The salad greens are also so very versatile.  Use whatever you like!  Ok, enough chat, here we go!

Basil Balsamic Dressing:

1/2 cup Olive Oil or Avocado Oil

1/4 cup Balsamic Vinegar

1 tsp. Dijon or Spicy Brown Mustard

1 tsp. dried basil or 1/2 tsp. fresh basil (I LOVE basil so I put WAY more in.)

1 tsp. Lemon juice

1/4 tsp. Sea Salt

1/4 tsp. Garlic Powder

Large Salad:

4-5 cups Organic Mixed Greens (I get mine from Costco)

1 cup (ish) Organic Baby Spinach (I eyeball all of the lettuce amounts)

1 bell pepper, cut into med-large chunks

1 english cucumber, quartered into med-large chunks

1/2 red onion, sliced

10-12 shrimp, cooked (I throw mine in the air fryer sprinkled with some Blackening Seasoning until cooked) or any leftover protein you prefer

For the dressing, combine all of the ingredients into a 2 cup measuring cup.  Whisk until well incorporated.  Set aside.  

In a medium mixing bowl, combine the salad ingredients.  Just before serving, drizzle with as much or as little of the Basil Balsamic dressing as you like.  Refrigerate any leftover dressing.

*If you're packing this for lunch, keep the salad greens and all other ingredients separated until ready to eat.

Instant Pot Bang Bang Shrimp Pasta

 

I'm a sucker for anything with Bang Bang sauce on it.  If you ever find yourself near a Bonefish Grill, do yourself a favor and get an order of Bang Bang Shrimp...you won't be sad.  So when our friends invited us over for dinner one night, I was delighted to see she was cooking something yummy and it was smothered in Bang Bang sauce!  

Here in Alaska, fresh, wild caught Alaskan salmon is abundant.  During salmon season, you can find Alaskans with their dip nets on any of the salmon rich rivers catching their year's supply.  If you time it just right, you can catch your yearly limit in a couple of hours when the salmon are running heavily.  It's exhausting and dangerous work because these rivers are often times hard to get to and very VERY swift.  You never go alone and you work as a team.  Usually one guy is tied off to a rope which is secured to a rock and that guy has a huge dip net (they're about 5' in diameter) dipping it into the rapid, raging river and just pulling salmon out as fast as he can get them.  Then the salmon are handed off to another guy to be dispatched.  Then once the limit is reached, they pack them into ice filled coolers and bring them home to clean and filet.

If you have an abundance of salmon, or you just really love salmon and want to use it in this dish, use the salmon "tails".  They're not the actual tails, but the 3" or so of meat on the filet that's closest to the tail is boneless.  Those boneless portions are PERFECT for this!

1lb. dried spaghetti (or fettuccini)

3 cloves garlic, minced

1 tsp. coconut oil

4 1/4 cups water

1lb. raw medium shrimp, peeled and deveined (or 1lb. of salmon "tails")

3/4 cup mayo

3/4 cup Thai Sweet Chili Sauce (plus more for the shrimp/salmon)

1/4 cup lime juice

sprinkle of cayenne or Creole seasoning

1 cup diced scallions OR red onion

garlic powder, salt, and pepper to taste

drizzle of extra virgin olive oil

Break the pasta noodles in half and place in your Instant Pot.  Add minced garlic, coconut oil, 1 tsp. salt, and water.  Lock the Instant Pot lid on, set the valve to "Sealing", and process on Manual, High, for 4 minutes.  Once it's finished, turn the pot off, and quick release the pressure.  If there is excess water, drain completely and return the pasta to the Instant Pot.  Put the lid back on to keep the pasta warm.

Meanwhile, in a medium mixing bowl, combine the mayo, chili sauce, lime juice, and cayenne (or Creole) together and set aside.  

Heat a medium skillet to medium-high heat (use cast iron if you have it).  Add a drizzle of olive oil and add the diced onion and shrimp.  Season lightly with salt, pepper and a bit of cayenne (or Creole), and add about 1/4-1/2 cup of Thai Sweet Chili Sauce.  Cook until onions are soft and shrimp is pink.

Now it's time to assemble!  Open the Instant Pot and stir the sauce into the pasta.  Then add the shrimp mixture.  Turn the Instant Pot onto Sauté and toss everything together, tossing constantly for 2-3 minutes until everything is mixed together and the sauce is warmed through.  Taste and add salt, pepper, and garlic powder as needed.

Serve warm with fried green beans and some nice, toasty, sourdough garlic bread.

**Fried Green Beans**

We buy the big bag of organic frozen green beans from costco!  They're the best things EVER!

In a large cast iron skillet, heat a drizzle of extra virgin olive oil on medium-high heat.

Add as many green beans as your family will eat.  Sprinkle green beans with garlic power, onion power, salt, and pepper.  Cook until the green beans are thawed, the water has evaporated, and a few have started to char.  Add a little bit of Thai Sweet Chili Sauce, toss, and serve.

Garlic-Herb Butter (Compound Butter)

Garlic-Herb Butter, sometimes called Compound Butter, is something you should *always* have in your fridge or freezer.  It's the best way to add quick flavor to almost anything.  

Some things we use it for are:

Topping our medium-rare steak

Cooking our steak in a cast iron skillet

Melting it into some sautéed veggies (zucchini!)

Add it to any and all seafood

Spread it on freshly baked bread

Use it as a spread for garlic bread

2 sticks grass fed butter (I use a brick of Kerrygold)

4 cloves garlic, crushed

1 tsp. fresh minced Rosemary

1 tsp. fresh minced Thyme

2 tablespoons fresh minced Parsley

In a medium sized bowl cream the butter with a fork until smooth.

Add the crushed garlic and herbs and mix well.

Tear off two 12" sheets of wax paper.

Divide the butter mixture in two equal halves.

Place one half on each sheet of wax paper and begin shaping it into a log, as best you can.

Roll the ends of the wax paper like a tootsie roll until tight, continuing to shape it into a log as you go.

Refrigerate for 2 hours prior to use.

Use it on anything you think it sounds good on!  It will keep in the fridge for 2 weeks or in the freezer for 6 months.

Buttery Shrimp Penne

This is a yummy, light dish that's full of flavor.  You can choose to make it spicy, or leave out the spice.  Totally up to you.  It's a great way to use some zucchini out of your garden!

1 box penne pasta 

2 medium zucchini, sliced in half length-ways and then sliced again into 1/4" thick slices (half moons)

1 Thai chili, sliced into thin rings (optional)

2lbs. large, raw, peeled, deveined, tail off shrimp, rinsed and pat dry

 4 tablespoons garlic-herb butter

1/4 cup shredded parmesan cheese plus more for garnish

1/4 cup extra virgin olive oil

Cook pasta according to package directions.

Reserve 1/2 cup of the pasta cooking water.

Meanwhile, cook the zucchini in a large skillet over medium heat in the extra virgin olive oil for 2-3 minutes.  Add the chili, if using.  

Scoot the zucchini to one side of the pan, add another drizzle of olive oil and add the shrimp.  Cook an additional 3-4 minutes until the shrimp have turned pink.  

Add the drained pasta to the skillet with the zucchini and shrimp.  

Add the garlic herb butter (recipe here), the parmesan cheese, and 1/4 cup of the pasta cooking water.  Toss together until combined.  You should have a light, loose sauce.  If it seems dry, add more pasta cooking water.  

Serve with additional parmesan cheese and some nice french bread.

Rotel Shrimp

This recipe is so very special to me because it's from my Pastor's wife.  I love so many things she cooks, but this is my favorite meal of all time.  It's very rich and we only have it once a year at Christmas time.  It brings back very fond memories with some of my favorite people.

6 tablespoons butter

1 1/2 tsp. minced garlic

1 tablespoon chopped parsley

1 tsp. paprika 

3-4 tablespoons flour

1lb. peeled, deveined, tail off shrimp

1 can rotel

2 chicken bouillon cubes

1/3 cup water, more if needed

Tony Chachere's Creole Seasoning

Cooked Jasmine rice

Melt butter in a large skillet.  Sauté the garlic in the butter for 1-2 minutes.  

Add the parsley, paprika.

Whisk in the flour and cook for about 1 minute, stirring constantly until smooth.  

Put the bouillon cubes in the water and microwave for 1-2 minutes until the bouillon's soft.  

Add the bouillon mixture to the skillet.  

Stir in the rotel and shrimp.  

Sauté the shrimp until they're cooked through and pink.  

Add more water if the mixture is too thick; add more flour if the mixture is too thin.  

Add Creole seasoning to taste.  

Serve over cooked rice.

Clam Chowder

Since moving to Alaska, we've found a little restaurant that we love to pop into if we need to grab lunch while we're out.  They have the BEST clam chowder and this recipe gives us our clam chowder fix while we're in quarantine.  

extra virgin olive oil

water

3 (6.5oz) cans of minced clams

1 cup minced onion

1 cup celery, diced

2 cups potatoes, cubed

1 cup carrots, diced

1 stick of butter

1/2 cup flour

1 quart of half & half

2 tablespoons red wine vinegar

salt and pepper to taste

Topping suggestions: oyster crackers, cooked crumbled bacon, shredded cheddar, scallion, parsley, crusty bread or bread bowl

In a large skillet over medium heat, add olive oil, onion, celery, and carrots.  Sauté for a few minutes, until the vegetables just begin to cook.  Add the potatoes and drain the juice of the minced clams into the skillet with the vegetables.  Add enough water to cover the veggies and cook over medium heat until tender.

While the veggies are cooking, melt the butter over medium heat in a large, heavy saucepan.  Whisk in the flour and cook for about 1 minute, stirring constantly.  

Slowly whisk in the half & half stirring constantly until thick and smooth.  Stir in the vegetable mixture and heat through, but do not boil.

Stir in the clams just before serving.  Overcooking clams makes them tough.  Once the clams are heated through, stir in the red wine vinegar and season with salt and pepper to taste.

Serve just as it is or top with your favorite toppings and a slice of crusty bread or inside a bread bowl.

Shrimp and Crab Bisque

Make this.  Make this right now.  It's so decadent and SO rich and creamy!  It feels and tastes like it's from a restaurant.  It's fancy enough to make for company but easy enough you can also make it on a busy weeknight.  

1 1/2 sticks of butter

1 onion, chopped

1 tsp. garlic powder

1 tablespoon dried parsley

2 tablespoons flour

2 cans cream of potato soup

2 cans cream style corn

1 lb. shrimp, raw, deveined, tail off (I like large shrimp)

1 lb. crab meat (shhhhh you can use imitation...I won't tell)

1 quart half & half

salt and pepper

tabasco sauce, optional

In a large pot, melt the butter on LOW heat and add the chopped onion.  Sauté until the onion is soft, 4-5 minutes.  Add the garlic powder, parsley, and flour and cook for 2 minutes stirring constantly.  

Add the cans of soup and cans of creamed corn and heat until it starts to bubble. Add the seafood and cook until the shrimp turns pink. 

Add the half & half and heat until it's hot but not boiling.  Add salt and pepper to taste.

Serve with tabasco sauce or eat it just how it is.  It's perfect either way.  

Lemon Tuna Pasta

This is so simple and light and fresh!  The trick is to use fresh garlic, whole lemons, and really REALLY good quality canned tuna.  My favorite tuna to use for this is Kirkland Albacore Solid White Tuna in water.  It's Costco brand and the only canned tuna we buy anymore.  It's very tasty!  And I love that this dinner is all made in one pan!

1 box fetuccini

1/4 cup olive oil

1 bulb of garlic, peeled and chopped

2 cans of tuna

zest of 2 lemons

salt and pepper

parsley, fresh or dried, optional

Cook the fettuccini according to the directions on the box.  Reserve 1 cup of the pasta cooking water, drain the pasta and set aside.

In the same pot, add the olive oil and chopped garlic.  Cook over medium heat, stirring frequently until fragrant, 2-3 minutes.

Add the pasta, tuna, lemon zest, pasta cooking water, and salt and pepper to taste.  Add the parsley if you're using it and toss everything until well combined.  

Serve warm with lemon slices.  Make sure you squeeze LOTS of fresh lemon juice over your pasta!  It's my favorite part!

Instant Pot Shrimp & Grits

I am a HUGE sucker for shrimp and grits.  It's sooo indulgent and filling and just a great comfort food.  This recipe calls for andouille sausage and I couldn't find it the day I grocery shopped so I just grabbed some link sausage that looked good.  So don't sweat it if you can't find just the right sausage. Grab whatever looks good.  It's all about the shrimp anyway.  ;)

6oz. andouille sausage, diced

1 Tablespoon olive oil

3/4 cup grits (not instant)

1 1/4 cup milk

1 1/4 cup chicken broth

1/2 cup onion, diced

1 Tablespoon garlic, minced

1 cup chicken broth

1 cup canned petite diced tomatoes

1 Tablespoon Creole seasoning

1 stick butter, divided

1 Tablespoon dried parsley

2lbs. raw jumbo shrimp, shelled and deveined

1/2 cup heavy whipping cream

Turn the Instant Pot to the sauté setting and let it get hot.  Add the oil and diced sausage to the pot.  Cook for about 5 minutes until the fat is rendered and the edges are crisp.  

Meanwhile, put the grits into an oven-safe glass bowl.  Add the milk and 1 1/4 cup chicken broth to the grits and whisk together.  Set aside.

When the sausage is done, add the onions to the pot and cook about 3 minutes or until softened and tender.  Add the minced garlic and continue cooking one more minute.  

Next, deglaze the pot with 1 cup of chicken broth and cook for about 5 minutes making sure to scrape up all of the browned bits from the bottom.  Add the tomatoes and Creole seasoning and mix well.

Place your trivet in the pot on top of the sausage mixture and carefully place the bowl of grits on top of the trivet.  Lock the lid, set it to the sealing position and cook at high pressure for 10 minutes.  Then allow a natural pressure release for 10 minutes.  Quick release any remaining pressure.  

Carefully remove the glass bowl from the Instant Pot.  Add half a stick of butter to the hot grits and whisk well making sure to break up any clumps.  Cover and set aside until ready to serve.  

Turn the Instant Pot back onto the sauté setting and add the parsley and remaining half stick of butter.  Bring to a boil and add the shrimp.  Cook for about 5 minutes only until the shrimp have turned pink all the way through.  Keep them moving every 30 seconds or so to make sure they cook evenly.  

Just before the shrimp are fully cooked, add in the heavy cream and mix well.  Continue boiling until the shrimp are fully cooked, about another 2 minutes.  

Spoon the grits into a serving bowl and top with the shrimp sauce.  Enjoy!!!