Friday, September 16, 2011

Shrimp and Grits Anyone???

About five years ago we went to visit friends in Charleston, SC. I suppose you could say that's when and where the Hubster fell in love with shrimp and grits. In fact, I think he ate that for every meal during our visit. Since that trip he has spent much time trying different recipes to recreate the deliciousness.

It was nothing short of fate when our neighbors told us about a shrimp and grits festival that wasn't too far away. I believe we made our reservations the night they told us. So this weekend, we'll be spending a lovely bit of time on Jekyll Island.



Now, I'd like to tell you that I love shrimp and grits as much as the Hubster does, but I'm afraid I'm kind of lukewarm about them. Nevertheless, I'm beyond thrilled that the festival also has an arts and crafts show as well as a kid's area with things Sweetbaby will thoroughly enjoy. Not to mention the sheer joy of just enjoying Jekyll Island with all its bike trails and natural beauty....A wonderful family getaway with something for everyone! Yay!

If heading to the festival isn’t an option, try this succulent Shrimp and Grits recipe, courtesy of Chef Abigail Hutchinson of The Jekyll Island Club Hotel.

Also, I hope you'll visit Yay Home next week for another giveaway, a furniture makeover, a Dr. Seuss baby shower, some simple sewing projects, and MORE! Have a great weekend!

Shrimp and Grits

Serves 4 to 6  

Ingredients: Garlic butter (recipe below)
1 bundle green onions, diced (green and white parts)
1/2 pound Andouille sausage or any other spicy sausage you like
1 pound fresh Georgia White shrimp peeled and deveined
White wine to taste
Juice from one half of a lemon
1 cup heavy whipping cream
Old Bay seasoning to taste
Salt and pepper to taste
All-purpose flour as needed
3 to 4 cups hot, cooked cornmeal (grits)
Shredded medium sharp cheddar cheese to taste


Directions: 1. In a large saute pan over medium heat, melt 4 to 5 tablespoons of garlic butter. Add sausage and onions and cook, stirring often, until sausage is browned and onions are soft.
2. Add shrimp, cream, wine and lemon juice, stirring to combine, and cook for 3 minutes. Season with Old Bay, salt and pepper to taste.
3. Let simmer for a few minutes then sprinkle flour on top and stir in. Continue doing this until it reaches a thickened consistency. Let it simmer a little while longer to cook out the flour taste.
4. Right as grits are done, stir in cheddar cheese. Divide cheese grits into 4 to 6 serving bowls and top with shrimp mixture. Serve immediately.

Garlic butter: To make garlic butter, soften 1 pound unsalted butter, 6 ounces bacon fat, 2 tablespoons minced garlic, 1 tablespoon paprika, 1/2 teaspoon each of chopped thyme, parsley, and oregano. Mix all ingredients together. This amount of garlic butter is good for two to three batches of Shrimp and Grits.

Note: Grits is nothing more than cooked cornmeal (Italians call it polenta). Use chicken stock or fish stock in place of water to add more flavor.

 


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