Text 15745, 61 rader
Skriven 2007-05-20 12:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: PICNIC TRIP 540
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 -=> Ruth Haffly said to Glen Jamieson <=-

 RH> when we lived in NC (actually, only a couple hundred or so miles up the
 RH> coast from here), we'd no garage and the car was covered with the pine
 RH> pollen daily.  Other pollens are bad also but the pine beats all.
 
 RH> For Mother's Day, Steve took me over to Uncle Bubba's Oyster House.
 RH> It's run by Paula Deen's brother.  We had the seafood dip and each had
 RH> half a pound (more like 3/4, actually) of steamed shrimp and a couple
 RH> of so-so sides.  The shrimp were the star of the meal

When we went to Paula Deen's Lady and Sons, the star was the
low country boil, which was shrimp, sausage, taters, and corn.
I also had two servings of excellent mac and cheese - which
sort of says something about the other sides. I ended up
having 10 shrimp, a fried chicken thigh, a roast chicken thigh
or two, a taste of half a dozen so-so sides, and the mac and
cheese. A pretty fair meal, but not at all what I'd have
expected given the lofty reputation of the place,

Shrimp and grits
cat: southern, shellfish, starter, main
servings: 4 or 8

1 c stone-ground grits 
Salt and pepper 
1/4 c butter 
2 c shredded sharp Cheddar cheese 
1 lb shrimp, peeled and deveined, left whole if small
- and roughly chopped if medium or large 
6 sl bacon, minced
4 ts fresh lemon juice 
2 Tb chopped fresh parsley 
1 c thinly sliced green onions, white and green parts 
1 lg clove garlic, minced 
 
Bring 4 c water to a boil. Add the grits and salt and pepper
to taste. Stir well with a whisk. Reduce the heat to the lowest
possible and cook the grits until all the water is absorbed, 
about 10-15 min. Remove from the heat and stir in the butter
and cheese. Keep covered until ready to serve. 

 Rinse the shrimp and pat dry. Fry the bacon in a large skillet 
until crisp, then drain on a paper towel. Add the shrimp to the
bacon grease and cook over medium heat just until they turn 
pink, about 3 min. Do not overcook! Immediately add the lemon
juice, parsley, green onions, and garlic. Remove the skillet 
from the heat.

Pour the grits into a serving bowl. Pour the shrimp mixture over 
the grits. Garnish with the bacon bits.

Note: If you are serving this as an appetizer, spoon 1/4 c 
grits onto a bread or salad plate. Top with 1/4 c shrimp 
mixture. Garnish with a sprinkling of crisp bacon bits and
serve immediately. 
 
Paula Deen and Friends: Living It Up, Southern Style
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