Southern Favorites Recipes – Part 3

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

1. Boil the water, salt and grits
2. Stir in the half & half
3. Let simmer for about 20 min until thick
4. Set aside
5. Cook the bacon in a large skillet
6. Remove the bacon when it’s crisp and lay it on paper towels
7. Use the remaining fat to sauté peppers, onions and garlic until the onions are soft and translucent
8. Add the shrimp and mix thoroughly
9. Remove from heat
10. In a separate pan, melt the butter
11. Sprinkle in the flour and stir until it’s smooth
12. Keep stirring constantly until it turns light- med brown about 10 min
13. Don’t overcook it and watch it carefully   Roux burns fast
14. Pour the roux into the shrimp pan
15. Add the stock and hot sauce
16. Stir until the shrimp is cooked and the sauce thickens
17. Stir the cheese into the grits
18. Pour the shrimp mixture on top
19. Add crumbled bacon and serve

Ingredients

• 2 lbs raw peanuts in the shell
• 1 c salt
• 2 gallons of water

Preparation

1. Boil the salt in the water
2. Add the peanuts
3. Simmer for 8 hours
4. Check the water every few hours and add more when it evaporates by an inch or two
5. Test the peanuts and salt level after 4 hours.
6. The peanut should be soft and salty
7. Once they are done, let them stand in the water for 1 hour
8. 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

1. Soak okra in buttermilk 10 min
2. Combine flour and cornmeal and spices
3. Dredge the okra in the flour mix
4. Fry till golden brown