All you need to complete this shrimp and grits recipe are peppers andI don’t miss the pat of butter that I might have added atGrits are thirsty, so use less grits and more water than you would if cooking rice. Stir your grits a little after they start bubbling and then place the pot inside an insulating cozy for ten minutes to complete the job. I use instant grits instead of regular grits for backcountry cooking because regular grits take too long to cook- which sucks up fuel. Click to learn about dehydrating shrimp or dehydrating peppers and onions. Pack cheddar cheese and milk powder in 2 X 3 plastic bag and enclose with other ingredients in a 4 x 6 plastic bag. On the Trail: Combine all ingredients except the cheese and milk powder in pot with water and soak for five minutes Light stove, bring to a boil, and continue cooking for one minute. Remove pot from stove, stir in cheese and milk power, and place inside insulating cozy for ten minutes. Add a few spoonfuls of water if needed.

Try this meal with a side of broccoli as shown. Next supper recipe: Mexican Beef & RiceReturn to TOC: Backpacking Recipes for SupperThis recipe is featured in Recipes for Adventure Return to Top of PageShrimp & Grits Festival Jekyll Island Historic District A coastal favorite, the Jekyll Island Shrimp and Grits Festival, presented by Southern Living, combines the classic southern dish with family-friendly entertainment, more than 100 art and craft vendors, live music, kids’ zone, food, a craft brew fest, wildlife demonstrations, and more. Mark your calendars for this annual three-day event held the third weekend in September. The festival is free and open to the public once you’re on Jekyll Island.My grits recipes include meat and vegetables with several ways to add cheesy flavor so you don't have to rely on artificially-flavored instant grits packets from the store which include unnatural ingredients like partiyally hydrogenated soybean oil, corn syrup solids, artificial flavors and colors, and monosodium glutamate.

Quaker plain "quick" grits don't have any of the additives.Further down the page, you will find instructions for precooking and drying polenta, or "yellow grits," which are more nutritious and have more fiber than instant grits. backpack lusakaPrecooking and drying these coarser grits allows you to cook them on the trail with minumal fuel usage, just like instant grits. cheeseburger backpack hot topicThe big bonus is that they taste much better with more corn flavor.stihl backpack blower br 600 best priceWhen preparing grits recipes, remember that grits absorb akeep ahead backpack 40lYou’ll need to baby sit the pot with someosprey backpack sojourn

Add a little more water if necessary and be prepared to lift the pot off the stove to prevent burning. samsonite guardit laptop backpack mediumAdd cheese options after the grits have cooked.backpack house aonangPepperidge Farm packs those little fish with real cheddar cheese without slipping in any artificial ingredients or partially hydrogenated oil.You can crumble them up to mix in and leave a few floaters for the top just for fun.It should keep for a day or two in moderateKeep block of cheese in original packaging or wrap inCut the cheese on the trail as needed.Cheddar Cheese Powder from a box of macaroni & cheese such as the Annie's Organic brand. Use 1 – 2 tablespoons per serving of grits and pack in separate bag.Freeze Dried Cheddar Cheese. It's light-weight and keeps well. Stir into the grits after they have cooked and wait a few minutes for optimal cheesiness.

A ¼ cup serving adds 170 calories to the meal. Click the link for a source. Pack goldfish in a small plastic bag and enclose with other ingredients in a larger plastic bag. Combine grits, vegetables and ham with water and soak for fiveLight stove, bring to boil, and cook for one more minute. Insulate pot and wait ten minutes.Prior to serving, stir crumbled Goldfish or other cheese options into grits. powdered cheese, add a little extra water.If you package the grits in a separate bag, you can soak and bring the other ingredients to a boil first and then add the grits. This will make it much less likely you will have any problem with grits sticking to the bottom of the pot. Pack and prepare in the same manner as Pizza Grits Supreme. Create your own grits recipes by mixing in your favorite dried vegetables and meat.  See dehydrating meat and dehydrating vegetables. ground beef feel right at home in grits.You might also like Shrimp & Grits Recipes.

For a single serving, follow the basic grits recipe formula of ¼ cup quick grits or ½ cup precooked and dried polenta, ¼ cup meat, ¼ cup veggies, and 1¼Add in your cheese flavor of choice after you turn off the heat. An alternative to using instant grits is to precook and dry polenta, also called "yellow grits" at home. Most of the nutrition is milled outCoarser milled grits contain more of the nutritious germ from the kernals as well as more fiber. How to Cook & Dehydrate Polenta:Yield: A ½ cup of polenta yields one cup after cooking and drying.In the grits recipes which call for ¼ cup instant grits, increase the quantity to ½ cup precooked and dried polenta since the size was doubled during precooking and drying.To prepare a single serving of precooked and dried polenta by itself on the trail, combine ½ cup dried polenta with ¾ cup water and bring to a boil or high heat. Let it sit for a few minutes to finish absorbing the water and serve with complimentary items such as ratatouille and beans.