Pumpkin pie has been one of my go-to meals for the past few years, but lately I’ve been trying to find recipes with something a little more seasonal.
For the past several months I’ve tried to make my own pumpkin pie crust, and for the last couple of weeks I’ve also been experimenting with a few pumpkin recipes.
Today I’m sharing my pumpkin pie crusted shrimp and shrimp and grits recipe.
This recipe is the perfect mix of summer-y comfort food and crunchy-tastic shrimp and rice.
It’s not too salty, and it’s a great way to use up leftover shrimp or grits from a meal that’s been sitting on the counter for weeks.
For a quick, quick fix of shrimp and some grits, I’ve added some crushed roasted peanuts and a little bit of canned black pepper.
Ingredients 3 tablespoons extra virgin olive oil