Old Charleston Style Shrimp and Grits

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Ingredients
1 cup coarsely ground grits
3 cups water
2 teaspoons salt
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Directions
Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

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Fiesta Blend Stuffed Bell Peppers

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Whole Foods sells Engine 2 products and I thought I’d try one of their recipes. Engine 2 makes whole plant-based foods that taste good. They hope to help people rid themselves of refined and processed foods and live a more healthier lifestyle. I love stuffed bell peppers and this was a simple delicious healthy recipe to make.

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Ingredients:
2 red bell peppers, halved lengthwise through the stem end and seeded
1 avocado, diced and divided
1/2 cup fresh lime juice
1 teaspoon ground cumin, or to taste
1 (13-ounce) package frozen Engine 2 Plant-Strong® Organic Fiesta Blend Grain Medley, prepared according to package instructions
1/4 cup chopped red onion
1/2 cup chopped fresh cilantro, plus more for garnish

Method:
Preheat the oven to 400°F. Arrange bell pepper halves cut-side down on a parchment-paper-lined baking sheet and roast until just slightly charred and softened, 10 to 15 minutes. Let cool.

To make the dressing, blend avocado, lime juice and cumin in a blender until smooth. In a large bowl, toss the Fiesta Blend Grain Medley with onion, cilantro and half of the dressing. Taste and add more dressing if desired; save remaining dressing for another use. Mound the mixture into the roasted bell pepper halves and garnish with cilantro.

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Baked Stuffed Peppers

3 bell peppers
1/2 can dark red kidney beans
1/2 cup cooked rice
1/2 cup salsa
1/4 cup plus 3 tablespoons shredded reduced-fat Cheddar cheese

Preheat oven to 375 degrees and bring a large pot of water to a boil. Cut peppers in half through the stem; remove and discard seeds and membrane. Boil peppers 6 minutes. Meanwhile, rinse and drain beans. Combine beans in a bowl with cooked rice, salsa and 1/4 cup cheese; mix well. Drain peppers and place in a greased baking dish. Spoon rice mixture into peppers and cover pan with foil. Bake 10 minutes. Top with remaining cheese and bake 5 more minutes.

* – from azcentral.com