Ingredients
- 1 c coarse cut grits
- 3 c water
- 2 tsp salt
- 2 c half& half
- 2 lbs peeled, cleaned shrimp
- Pinch of cayenne pepper
- 5 slices bacon
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 cloves garlic, minced
- 1 Tbsp hot sauce
- 1/4 c butter
- 1/4 c flour
- 1 c low sodium chicken stock
- 1 c grated cheddar cheese
Preparation
- Boil the water, salt and grits
- Stir in the half & half
- Let simmer for about 20 min until thick
- Set aside
- Cook the bacon in a large skillet
- Remove the bacon when it’s crisp and lay it on paper towels
- Use the remaining fat to sauté peppers, onions and garlic until the onions are soft and translucent
- Add the shrimp and mix thoroughly
- Remove from heat
- In a separate pan, melt the butter
- Sprinkle in the flour and stir until it’s smooth
- Keep stirring constantly until it turns light- med brown about 10 min
- Don’t overcook it and watch it carefully Roux burns fast
- Pour the roux into the shrimp pan
- Add the stock and hot sauce
- Stir until the shrimp is cooked and the sauce thickens
- Stir the cheese into the grits
- Pour the shrimp mixture on top
- Add crumbled bacon and serve
Ingredients
- 2 lbs raw peanuts in the shell
- 1 c salt
- 2 gallons of water
Preparation
- Boil the salt in the water
- Add the peanuts
- Simmer for 8 hours
- Check the water every few hours and add more when it evaporates by an inch or two
- Test the peanuts and salt level after 4 hours.
- The peanut should be soft and salty
- Once they are done, let them stand in the water for 1 hour
- Drain and serve
Ingredients
- 2 lbs okra chopped into 1/2 inch pieces
- 1 c flour
- 1 c cornmeal
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 3/4 tsp salt
- 1/2 c buttermilk
- Oil for frying
Preparation
- Soak okra in buttermilk 10 min
- Combine flour and cornmeal and spices
- Dredge the okra in the flour mix
- Fry till golden brown
Next time
Collard greens
Corn pudding
Key lime pie
Enjoy these delights.
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