Southern Favorites Recipes – Part 3

shrimp and grits

Shrimp and Grits

This dish is a standard in every southern restaurant and diner. It’s generally served with a creole flare, so it can be pretty spicy. That’s the way most people like it best. 


  • 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


  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

Boiled Peanuts

You can find these at roadside stands from the Florida Keys to Maryland. They are served as a snack food or as bar fare. The first few times they were offered, we had no idea what people were saying. They’re pronounced almost like bold peanuts. Once we tried them, we didn’t pass them up again. They don’t really taste like peanuts and they have a pleasant, unique texture. 


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


  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

Fried Okra

We tried this side dish recently. It was amazingly delicious. These poor little devils have taken a bum rap for being slimy. Not true. They are terrific. They’re perfect with fish. 


  • 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


  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

Next time

Collard greens

Corn pudding

Key lime pie

Enjoy these delights.

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