before & after:: buffet table

Since our dining room in our apartment is too small for a buffet table, I tried to envision a future home for a piece of furniture I found at the GoodWill in Atlanta. I decided to paint it with a neutral gray-taupe color because of the unkown color palette of our future dining room. My goal once we have moved is to add some decorative molding to the smooth lines to take away from the modern feel, and to paint all these new details to match so that they look like they were always part of the table.

Total cost of project: $30 for the buffet and paint supplies

before::

after::

*the color is Behr- Cheyenne Rock

-Jessica

Recipe:: Shrimp and Grits

I looove Shrimp and Grits, so I went in search of a good recipe that Daniel and I would enjoy. Let me tell you- this was not so easy! Most recipes had a mile-long ingredient list which scared me away quickly, and the rest seemed like we would be eating all of our calories for the week in one meal. So, I created my own recipe by making major improvisions to the recipes I had found and they turned out great!




...And the Shrimp and Grits were "husband tested and approved" :)


Wanted to share the love for anyone who is a fan of Shrimp and Grits- enjoy my recipe below:



Easy Cheesy Shrimp & Grits


ingredients for grits:

-1 cup quick cooking grits
-2 cups water
-1 cup milk (I used 2%)
-1 tbsp butter (I used light, salted)
-1 cup shredded cheese (I used sharp cheddar, other recipes used parmeasan)
-3 pieces bacon (well done- save bacon grease)
-1/2 tsp. salt
-pepper to taste


ingredients for shrimp:
-1 lb. peeled, deveined shrimp (Publix has them on sale frequently)
-1 clove garlic (I used 1 tsp. minced garlic)
-1/2 tsp. paprika
-1 tsp. italian seasoning
-hot sauce or cajun seasoning to taste


Cook bacon first. Crumble bacon, set aside, and keep grease in skillet. Cook grits according to package- make sure to use 1 cup milk and 2 cups water instead of 3 cups water. Add butter, salt, cheese, pepper, and crumbled bacon.
In bacon-grease skillet, add minced garlic and cook on med-high heat for 1 minute. Add shrimp with paprika, italian seasoning, and hotsauce/cajun seasoning. Cook for 2-3 minutes on each side until cooked through, but be sure not to over cook them.

Serve shrimp immediately over the grits.


Yields 4 servings.


-Jessica