Indian Curried Shrimp and Spinach with Grits

Indian Curried Shrimp and Spinach with Grits

I’ve been wanting to cross shrimp and grits off my cooking list. Little did I know I would be making Indian Curried Shrimp and Grits.

I was only using the brand new bottle of organic turmeric that was calling my name. A savory bed of spinach and shrimp all nestled into a bowl of flavorful grits sounded so good!

Indian Curried Shrimp and Spinach with Grits

I really had no intention of writing this recipe, as I was just making myself dinner and lunch for the next day.

Let me just say, it was so delicious, I knew I would have no leftovers for lunch as I would have to share with my honey when he came from work. My kids had already enjoyed leftover spaghetti. My baby girl did eat some of my grits and of course, even she loved them. (She really does have good taste!)

Indian Curried Shrimp and Spinach with Grits

What I love about this dish is…everything!

I love how the savory grits complement the smoky curry flavors of the sweet shrimp and onions and slight bitterness of the spinach. The love how the steam created when covering the spinach, and mixed with the olive oil and curry spices, creates a rich broth that runs gracefully over the corn grits.

Indian Curried Shrimp and Spinach with Grits

I love that each bite was as delicious as the first. And I love the light tang of Greek yogurt on top.

Indian Curried Shrimp and Spinach with Grits

I’m sad that it’s gone. But I am happy that I wrote it down so I can make it again!

Indian Curried Shrimp and Spinach with Grits

Cheers to a healthy gluten free dinner bursting with omega rich olive oil and lean protein!

Indian Curried Shrimp and Spinach with Grits

And now-I eat…

Please, tell me what you think!

Indian Curried Shrimp and Spinach Over Grits

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 2

Per Serving 256 calories

Fat 17 g

Carbs 17 g

Protein 12 g

2


Indian Curried Shrimp and Spinach Over Grits

Recipe may be doubled to serve 4. Recipe has been tested for 2 servings.

Ingredients

  • 2/3 cup quick cooking grits
  • 3 cups water plus 3 tsp chicken bouillon
  • 2 Tb olive oil
  • 1/4 large onion, diced
  • 1 1/2 tsp minced garlic
  • 3/4 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2-1 tsp salt to taste
  • 6 oz frozen cooked jumbo shrimp, thawed and chopped
  • 3 cups baby spinach
  • 4 Tb nonfat plain Greek yogurt

Instructions

  1. In a medium saucepan, heat the water and chicken bouillon over high heat to boiling. When the broth is boiling, slowly whisk in the dry grits. Reduce heat to medium low and continue whisking until grits begin to thicken. Reduce heat to low and cook a few minutes more, until desired consistency. Remove from heat.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until tender, about 5 minutes, cooking and stirring occasionally.
  3. Add the minced garlic and cook 2 minutes more until fragrant. Add the spices.
  4. Stir in the chopped shrimp. Cook and stir about 3 minutes until heated through. Season to taste with salt.
  5. Top with baby spinach. Remove from heat and cover until spinach is wilted, about 4 minutes. Remove lid and stir to combine. Serve ladled over grits. Top with Greek yogurt, if desired.

Layered Pistachio Cream Dessert

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

When you’re a food blogger, you have get to sample everything. Even if it’s a dish I’m bringing to a party. Which means there may or may not be bite, slice, chunk, hunk, missing from that dish.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Take this No Bake Mocha Cappuccino Cheesecake for instance? See how there is slice cut, then a bite taken? Well, I may have had to put the slice back in the cheesecake WITH the bite missing, to wrap it up for Easter.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

I could do that, or I could make two of everything, but then you may have to roll me to the computer from the kitchen just to share my recipes with you.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

I don’t think you’d like that. Well you would, but I wouldn’t be very happy.

But this dessert in particular. Well, we kind of ALL had to sample this one.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

This recipe all over the internet and my Great Aunt Annie used to make it at family gatherings all the time. She is with the Lord now. But I looked forward to this dessert all the time. We called it Green Cake. Though it in no way resembles cake. It’s originally derived from this recipe from Kraft.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

 

Typically the crust part is made of flour, butter and walnuts, but my honey hates nut crusts. So I used the pretzel crust idea from this Strawberry Jello Dessert, also from Kraft. I LOVE that one too.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Is it a major faux pas to bring this dessert with an entire row missing?

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

I just had to share this before Easter Sunday, because there is still time to head to the store, grab the few ingredients and pop this in your fridge in the morning for a couple hours. (Heck you really don’t have to do that, cuz, as you can maybe see, we cut into this right away!

Talk about a green pudding slide! What are you waiting for?!

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Start with a delicious salty pretzel crust.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Followed by creamy whipped cream cheese.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Then delicious pistachio pudding (feel free to use your favorite flavor!).

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Fluffy whipped topping finishes it off. And of course nuts, sprinkles…or jelly beans.

Layered Pistachio Cream Dessert | Famished Fish, Finicky Shark

Layered Pistachio Cream Dessert

Prep Time: 20 minutes

Cook Time: 2 hours, 10 minutes

Total Time: 2 hours, 30 minutes

Number of servings: 24

Per Serving 341 calories

Fat 14 g

Carbs 49 g

Protein 6 g

24


Layered Pistachio Cream Dessert

Ingredients

    For the Crust

  • 4 cups pretzel sticks (about 4 big handfuls )
  • 3/4 cup unsalted butter (1 1/2 sticks)
  • 4 Tb sugar
  • For the Cream Cheese Layer

  • 8 oz lowfat cream cheese (softened)
  • 1 cup powdered sugar
  • 1 cup lite whipped topping
  • For the Pudding Layer

  • 2 - 3.4 oz packaged pistachio pudding mix
  • 3 cups lowfat milk
  • For the Whipped Topping Layer

  • 1 1/2 cups lite whipped topping
  • 3 Tb powdered sugar

Instructions

  1. Preheat the oven to 350F.
  2. In a food processor, combine the pretzels pulse until they resemble course crumbs. Add the sugar and melted butter and pulse until it forms together. Press mixture into a 13x9" baking dish.
  3. Bake for 10 minutes until pretzel are toasty. Cool.
  4. Meanwhile in a stand mixer, beat cream cheese until smooth. Slowly beat in the powdered sugar. Add 1 cup whipped topping and mix to combine. Spread onto cooled crust.
  5. In a large bowl or clean stand mixer, combine 3 cups milk with pudding mix. Whisk until combined and thickened about 4-5 minutes. Carefully pour over the cream cheese layer and spread to the edges.
  6. In a large bowl, whip the remaining whipped topping with the powdered sugar. Spread onto pudding layer carefully pressing with the back of a spoon, sealing over the pudding layer.
  7. Sprinkle with topping of choice. Cover with plastic wrap and chill at least two hours. (Can be enjoyed immediately but may not hold layers.)

Notes

Use a full 8oz tub whipped topping. Scoop 1 cup out for the cream cheese layer. Use the remaining whipped topping for the final layer. Top with chopped nuts, sprinkles, or candies. 2 Hours chill time included in cook time.

No Bake Mocha Cappuccino Cheesecake…An Icebox Cheesecake

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark

I had every intention of devouring this cheesecake this weekend for my husband’s birthday. Had I made it soon enough. Oh the procrastinator in me-why won’t she leave and be gone with herself!? It’s like I’m possessed by this little being that tells me, “wait, you have time-no seriously, you have time”. Uhm, current self, why are you sitting here typing this at 5am in the morning when your deadline is in one hour? Oh Camilla, you love me though, don’t you?

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark

Maybe it wasn’t the whole act of procrastinating that got me here, but merely the fact that: I-love-cheesecake-so-darn-much-that-I-can’t-trust-myself-with-it-in-the-house! I have this crazy thing I do with all my sweets when I want to keep temptation at bay-I freeze them!!! Yes, it’s temporarily out of sight, yet if I have a hankering, there it is.

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark

And it’s perfect for cheesecake really. Have you ever had a slice of frozen cheesecake? It is heaven. Coming from the girl who worked at Jack in the Box and would hide in the freezer with a slice of their frozen cheesecake, because, don’t you know, they start frozen!? Oh and speaking of Jack in the Box, that’s where I met my wonderful husband who celebrated his wonderful birthday this past weekend. And we ourselves will be celebrating our very own 16th anniversary this year too!!

Too? Why’d she just say too? (this is your inner voice, don’t lie.)

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark

Because Camilla from Culinary Adventures with Camilla is celebrating her 16th Wedding Anniversary and she is celebrating with Sixteen Cheesecakes…and then some.

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark

Last year Camilla at Culinary Adventures with Camilla rallied some blogging friends to help her celebrate her 15th wedding anniversary. She was only looking for fifteen cheesecake recipes. But we posted waaaaaay more than #FifteenCheesecakes.

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark

It was such a hit and we all had so much fun that she decided to see if she could get enthusiasm for another round of cheesecakes. Yep. This is an encore performance by some of her favorite foodie bloggers.
And without further ado, I give you the recipe for my very own No Bake Mocha Cappuccino Cheesecake…An Icebox Cheesecake that will make you feel like you are digging in to a slice of Iced Coffee. IT IS GOOD. And you won’t believe that it’s LIGHT!!!!
And don’t miss the others in the LinkUp below!
No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark
No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark
This recipe is derived from Martha Stewart.
More than #SixteenCheesecakes

No Bake Mocha Cappuccino Cheesecake...An Icebox Cheesecake | Famished Fish, Finicky Shark
Dark chocolate covered espresso are truly addicting-have you tried them?

No Bake Mocha Cappuccino Cheesecake…An Icebox Cheesecake

Prep Time: 20 minutes

Cook Time: 8 hours, 10 minutes

Total Time: 8 hours, 30 minutes

Number of servings: 16

Per Serving 184 calories

Fat 17 g

Carbs 8 g

Protein 3 g

16


No Bake Mocha Cappuccino Cheesecake…An Icebox Cheesecake

Ingredients

    For the Crust

  • 1 1/2 packs chocolate grahams (13 crackers)
  • 1/2 cup dark chocolate covered espresso beans, plus 2 Tb for garnish
  • 2 Tb vanilla sugar or granulated sugar
  • 1/2 cup (1 stick) butter, melted
  • For the Filling

  • 2 8oz pkg Neufchâtel cream cheese, softened
  • 1/3 cup nonfat plain Greek yogurt
  • 1/3 cup cocoa powder
  • 2 Tb vanilla sugar or granulated sugar
  • 1 Tb instant coffee
  • 1/4 cup water
  • 2 tsp vanilla extract
  • For the Glaze

  • 1 tsp instant coffee
  • 2 Tb water
  • 1 Tb vanilla sugar or granulated sugar
  • 1/2 tsp gelatin

Instructions

  1. In a food processor, pulverize the chocolate covered espresso beans about 2 minutes until they resemble crumbs. Add the chocolate grahams and vanilla sugar and process until combined. With the processor running, stream in the melted butter.
  2. Using greased fingers or a greased spatula, press the crumb mixture into a 9″ springform pan, up the sides and on the bottom, pressing firmly. Place in freezer to set.
  3. Meanwhile in a stand mixer, beat the cream cheese until smooth. Add the remaining filling ingredients and beat until smooth.
  4. Pour the filling into the crust. Push down any crust that extends too high, down slightly to allow crumbs to fall along the edge of the filling.
  5. Make the glaze. In a small bowl combine the instant coffee, water and vanilla and mix until dissolved. Sprinkle the gelatin over the top and let set a few minutes. Stir and drizzle over the filling in desired pattern.
  6. Freeze 8 hours or until firm. Let set out 5 minutes before serving. Garnish with additional chocolate covered espresso beans.