JGE 77 – FBS Down Net 2 Points – Shrimp and Grits

Good Day,

Well kiss my grits. Supper last night, Baked Shrimp and Cheddar Onion Grits with a side salad Iceberg Lettuce and Zucchini with Balsamic Vinegar Dressing. And even though my early morning blood sugar went down a net of 2 points over the weekend they went up 4 points as compared to the supper from the night before.

The Shrimp and Grits were great. Period. They were so, so good. Grits rate 1 cup to about 31 grams of carbs. And I think that as I had about 2 servings and 3 cups of grits I may have eaten 93 grams of carbs.

From LiveStrong.com I read “Grits & High Blood Sugar”

“While grits do have an effect on blood sugar, when eaten as part of a balanced diet, they should not cause high blood sugars…As long as you don't exceed the ½-cup serving size, grits should not raise your blood sugar.”

Well I guess I’m not going to survive on only one ½ cup, I think I had 6 halves. And everything else that Jill Corleone's article states about butter, bacon, whole milk (I used Half and Half) that I should have cut back on and create wall-paper paste, I didn’t. So I liked my Shrimp and Grits.

Results –

FSB – 114 ↓ down 116 (Normal range 100 – 125 mg/dL)
A1c – 5.37 ↑ up 5.36 (Normal range 5.7 – 6.4 %)
eAG – 107.3 ↑ up 107.3 (Normal range 117 – 137 mg/dL)



And today I am making two loaves of No-Knead Turbo Bread - Sourdough Flaxseed and White Whole Wheat Trail Mix.

Tune in tomorrow to Jim’s Gotta Eat to see the comparison of the results...and the set up a new Supper Showdown.

Food for thought - I am trying to control my diabetes with exercise and food.  I have eliminated all diabetes medication.  I am keeping my weight stable, and Jim's gotta eat.

Enjoy.

Jim

JGE 23 – Shrimp and White Cheddar Grits

Good Day,

And I am back.

I thought I was going to attempt my hand at Stir-Fried Chinese Egg Noodles with Shrimp and Asian Greens for supper tonight. I had already thawed out a pound of shrimp. And in keeping with Mother Hubbard I went to the pantry cupboard to search out some Chinese Egg Noodles.

Well staring me right in the face was a box of Quaker Quick Grits and right beside was a bag of Aunt Jemima Old Fashioned Grits. I had bought both at some point when I thought I would be somewhat adventurous. I think that I have tried to cook grits about twice in my life.

It then hit me, as I heard my sister softly challenging me, (from about 600 miles away), to try my hand at some Shrimp and Grits. Why the hell not? I thought I would try something a bit different from my go-to Asian stir-fry.

Of course I went on line and I did a “Shrimp and Grits recipe” search. Results tendered equaled 527,000 possibilities.

I read through a number and did some extraneous clicking and searching and I thought that I could pull off my version of a Shrimp and Cheese Grits recipe.

My ingredients –

For the Grits – 1 cup Aunt Jemima Old Fashioned Grits, (she definitely beat out Quaker Quick Grits); 2 cups Half and Half; 2 cups Chicken Broth; 2 tablespoons butter; sea salt and freshly ground pepper; 4 ozs of White Sharp Cheddar Cheese.

For the Shrimp – I lb. Shrimp; 2 tablespoons Butter; 2 tablespoons bacon grease; 1 onion; 4 small cloves of garlic; 2 tablespoons Parsley; freshly ground pepper; and 1 teaspoon of my homemade Scotch Bonnet relish.

I cooked the grits mixture for about 18 minutes and the shrimp and ingredients for about 7.

White Cheddar Cheese Grits and Spicy Shrimp decorated with some Cherry Tomatoes.

Damn was that good. And it was so good, that I would have to say that my sister is right… damn right.

I enjoyed and Jim's gotta eat.

Jim