Traditional Vermont Shrimp and Grits (It could become a tradition), served with sauteed Kale and Golden Beets

I picked up a pound of delicious shrimp at our farmers market. I have all of the ingredients to make one of my old favorites, Shrimp and Grits served with  Sauteed Kale and Golden Beets.
Ingredients:
Organic Grits
1 Cup of graded cheddar cheese                            
1 tblsp of butter                                                                                                                                      

 2 eggs whisked in a med size bowl                           1 diced onion

 1 LB of large Deveined Shrimp

1 small can of green chilies

2 tbsp of chili powder                                              2 strips of bacon

1 large tomato diced                                                 Kale

1 large yellow pepper diced                                     Golden Beets

Chicken broth                                                           Parsley

Rice Vinegar                                                              Olive Oil

Preheat the oven to 350. Cook your grits according to the directions. When they are thick whisk in your graded cheese, put in a tablespoon of butter. Salt and pepper. In a separate bowl whisk 2 eggs. Take 1 cup of your grit mixture and mix with the 2 eggs. Then fold back into the mixture. Put in a greased glass casserole pan and bake at 350 for 20 minutes.

Cook 2 pieces of bacon in a large skillet. After the bacon is brown on both sides remove from the skillet. Add the shrimp to the hot pan and cook  the shrimp on a high heat for 2 minutes each side and remove from the pan. If the oil is gone add a tablespoon of oil to your skillet. Keep the pan hot and add the onions and the peppers cook for about 2minutes and add the diced tomato. Add the can of chilis, the cup of chicken broth and the chili powder. Cook together until the sauce is some what thick. Add the shrimp back in and turn of the heat.

In a large skillet put a tablespoon of olive oil, heat on a med high heat. When the oil is hot add the kale. Put a lid on it, turn the heat to a med low and stir it every few seconds. Cook for about 3 minutes.  Add the bacon that was set aside from the shrimp dish.

Wash your golden beets and boil. When cooked, rub the skins off. Slice and put a tsp. of butter in a small pan and some chopped parsley.

 

Heat all of your dishes before you serve. Spoon the Shrimp mixture on to the cheese grits and arrange your vegetables according to color.

Bon Apetite!