The COVID-19 pandemic has made eating in an everyday occurrence across the country, but for cancer patients who often have unique nutritional needs, at-home meal preparations can be particularly challenging. Fortunately, culinary experts at the OSUCCC – James are here to help with tips and easy-to-prepare recipes that can help cancer patients and caregivers get the most out of their homemade meals and snacks. “In The James Instructional Kitchen, we work with patients, outpatients and caregivers on personalized nutrition education plans,” says chef Stephanie Urrutia, RD, LD, a senior culinary educator at the OSUCCC – James. “We focus on high-protein, high-calorie and easy-to-eat recipes, and provide information tailored to the patients’ diagnoses. Today’s Recipe: Shrimp and Grits Ingredients 1 tbsp butter ½ cup grits 1 ½ cups vegetable or chicken broth ½ cup whole milk 1 tsp salt ½ cup beans ½ cup corn 1 tbsp olive oil 6 shrimp Directions Combine grits, broth and milk in medium sauce pot  Boil until grits are bubbling and reduce heat to simmer  Let grits simmer for 5 minutes, stirring frequently  Add in beans, corn and butter  Let grits cook with beans and corn for another 3 minutes  To thicken dish, let cook for 1-2 minutes longer; to thin dish, add ¼ cup more broth until desired consistency is reached  While grits are cooking, warm a sauté pan over medium heat for 2 minutes  Add olive oil and heat another minute until oil is shimmering  Add shrimp and cook for 3 minutes on one side until shrimp turns pink and tightens up; flip and cook another 2-3 minutes until shrimp is no longer translucent  Top grits with shrimp and enjoy hot!