Shrimp and Grits

I was watching a cooking show on my favorite cooking network and got the craving for some Gulah style shrimp and grits. I'll just have to spin off the calories at the gym next week.

I don't really follow a given recipe but do use them as a base.

Shrimp and Grits


Grits (you can use Quick grits, polenta, stone ground grits, whatever you prefer) Follow package directions to prepare the grits.
Per each serving of grits, I added about about a quarter of a TB of butter.
I also added about a 1/4 cup shredded cheddar cheese to each serving of grits.

I had a dozen medium sized shrimp per serving (not sure what the count is per pound). Added hot sauce (to your heat tolerance) and about 2 tsp of lemon juice to shrimp. Set aside for a bit.

bacon- 2 slices per serving cooked til browned and crisp. Chop the bacon.

Reserved enough bacon fat to coat cast iron skillet.

Cooked sliced scallions (can sub onion if you wish) and a clove of minced garlic in bacon fat for about 2 minutes.

Then added the shrimp and 2 TB of chopped parsley.

It's done when the shrimp just turn pink.

The only added salt and pepper was in the grits. If you feel the need, you can season to taste with salt and pepper.

Add shrimp mixture to bowl of grits. Top with chopped bacon.

Enjoy

Fried Fish and Grits

Saturday night and G requested fried fish and grits for dinner. Comfort food for the deep sea fisherman. Simply took some cleaned, scaled and thawed Rock Cod he caught during a recent fishing trip, seasoned with salt, pepper and garlic salt then covered in some seasoned flour (more salt, pepper and garlic salt) then fried. Yum. Even I who rarely eats the fish I cook found this fish heavenly.

Grits also simple food. Quick grits prepared per package directions with butter added.
Cast iron skillet on outdoor gas burner.
Vegetable oil at 360 and fish pieces frying.
Whole small Rock Cod frying
Finished pieces ready to serve




Grits with a dab of butter
Green Salad with Avocado and Tomatoes
Fried Fish and Grits balanced with a Green Salad




Count down to preparation of Thanksgiving dinner. Stay tuned for a Soul Fusion prep and serving. This year my menu is simple and back to my family requested standards. Yes, any deviation and I have the wrath of my sibling, nieces, nephews, mother and hubby to deal with. I'll post the prep later this week.

Just a little preview on the turkey which will be brined one day before being smoked in my WSM at a temperature of 250-300 for 5-7 hours or until breast tempo of 160 and thigh temp of 180. Turkey will be dressed in cheesecloth soaked in butter/white wine. Cherrywood for flavor.

Smoked Turkey

Spiral Sliced Ham

Southern Greens

Mac and Cheese

Corn Pudding

Green bean casserole with oyster mushrooms

Candied Sweet Potatoes

Cauliflower Smash

Creamed Spinach (maybe)

Monkey Bread

Sweet potato Pie