Georgia Shrimp 'n' Grits and Dilled Vegetable Salad

Before I share these recipes, I'd just like to apologize for not acknowledging many of the comments you leave here and for not making comments on your blogs.  I've been reading everything, but too many snow days, have left me feeling bogged down.  I'm not really that busy, but I'm often interrupted and don't seem to have as much blog time as usual.

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 The first recipe I'd like to share is Georgia Shrimp 'n' Grits, and comes from the blog Vintage Victuals.  Take a minute to check out the recipe and the rest of the Vintage Victuals blog, then come back here and I'll tell you what I changed and why.

Ok...here are the changes.

1) I used a full pound of shrimp.  Because I could.
2) Instead of Cajun seasoning blend, I used Old Bay Seasoning. 
3) Instead of premixed Italian Seasoning, I used 3/4 teaspoon each of basil leaves and oregano leaves.
4) I used 3 Tablespoons of homemade pasta sauce instead of the 1-1/2 teaspoons tomato paste.  I had the pasta sauce, didn't have tomato sauce, and I increased it because I thought it needed the boost.
5) I used half-and-half instead of heavy cream throughout.  Again, because I had it on hand.
6) In the shrimp and sauce portion of the recipe, instead of butter and ham, I used bacon fat and fried bacon crumbles.  And yes, it's because I didn't have ham and I love bacon.

This recipe is one of our favorites, ever.  And I'm sure it would be just as fantastic as original written.  The only change I would make is to try to find some lower sodium Cajun seasoning, as I thought it tasted a little too salty, even for me.

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The only thing I served with the shrimp was this fresh tasting salad.  I was lucky and found a cucumber that was really good tasting for this time of year and some small grape tomatoes that  were more ripe than any other tomatoes available.  It's another favorite that I have already made a second time.


Dilled Vegetable Salad

1 medium cucumber, thinly sliced
1/2 medium onion, thinly sliced (preferably a sweet onion)
2 medium tomatoes, cut into bite-sized wedges
1/2 cup (or more) black olives
4 ounces mozzarella cheese, cut into small cubes (I accidentally forgot to add them the first time I made this)
1/2 cup olive oil
2 Tablespoons white wine vinegar
2 teaspoons dry dill weed
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper

Combine the vegetables in a medium to large bowl.  Combine the dressing ingredients, then pour over vegetables.  Toss mixture until well coated.  Refrigerate for at least one hour.  Stir in cheese cubes right before serving. 

Makes 2 to 4 servings.