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Print This StoryRecipe: Basic Grits & Simple Shrimp
POSTED: 2:51 pm CDT September 4,
2008
By Nancy Lynch
Madison Magazine
Special To Channel 3000Jay is a southern gent who is dating our daughter, Courtney. As we've gotten to know him, we've learned more about the differences between Northern and Southern food. With shrimp readily available and inexpensive in the Low Country, it is used often and in a variety of ways. Shrimp and grits is a typical example of simple, traditional Southern cooking.As Jay and Courtney prepared shrimp and grits for us, Jay explained how versatile the dish is. It can be changed by using different spices or with the addition of cheese or sausage--andouille is a favorite--and is eaten for breakfast, lunch and dinner. Take the time to enjoy this Southern comfort food, a recipe taught to me by a great guy who thinks I "talk funny."Basic GritsINGREDIENTS:
5 cups whole milk
1 cup white cornmealDIRECTIONSHeat milk on medium-high while slowly stirring in the white cornmeal. (The slow addition of the cornmeal is the secret to the preparation of grits.) Stir frequently until the grits reach a low boil. Turn heat to medium-low and simmer until the consistency resembles soft mashed potatoes. Salt and pepper to taste.Simple ShrimpINGREDIENTS
1 pound medium shrimp, de-veined
1 small onion, minced
1 clove garlic, minced
2 tablespoons butter or olive oil
1 teaspoon Old Bay seasoningDIRECTIONSHeat butter or olive oil on medium-low. Lightly sauté onion and garlic, but be careful not to brown them. Add Old Bay seasoning, mix with onion and garlic, and heat through. Add shrimp and cook until pink. Serve over grits. Garnish with chopped scallions.Serves 4.To continue reading, visit MadisonMagazine.com.
Madison Magazine
Special To Channel 3000Jay is a southern gent who is dating our daughter, Courtney. As we've gotten to know him, we've learned more about the differences between Northern and Southern food. With shrimp readily available and inexpensive in the Low Country, it is used often and in a variety of ways. Shrimp and grits is a typical example of simple, traditional Southern cooking.As Jay and Courtney prepared shrimp and grits for us, Jay explained how versatile the dish is. It can be changed by using different spices or with the addition of cheese or sausage--andouille is a favorite--and is eaten for breakfast, lunch and dinner. Take the time to enjoy this Southern comfort food, a recipe taught to me by a great guy who thinks I "talk funny."Basic GritsINGREDIENTS:
5 cups whole milk
1 cup white cornmealDIRECTIONSHeat milk on medium-high while slowly stirring in the white cornmeal. (The slow addition of the cornmeal is the secret to the preparation of grits.) Stir frequently until the grits reach a low boil. Turn heat to medium-low and simmer until the consistency resembles soft mashed potatoes. Salt and pepper to taste.Simple ShrimpINGREDIENTS
1 pound medium shrimp, de-veined
1 small onion, minced
1 clove garlic, minced
2 tablespoons butter or olive oil
1 teaspoon Old Bay seasoningDIRECTIONSHeat butter or olive oil on medium-low. Lightly sauté onion and garlic, but be careful not to brown them. Add Old Bay seasoning, mix with onion and garlic, and heat through. Add shrimp and cook until pink. Serve over grits. Garnish with chopped scallions.Serves 4.To continue reading, visit MadisonMagazine.com.
Copyright 2008 by Channel 3000. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
