Shrimp & Grits (serves about four)
2 cups water
1 1/4-oz can chicken broth
¾ cup half and half
1 cup grits
¾ cup shredded Cheddar Cheese
¼ cup grated Parmesan Cheese
2 tbls butter
¼ tea white pepper
3-5 bacon slices
1 ½ cup sliced mushrooms
1 cup chopped green onions
1 lb peeled uncooked shrimp
2-3 garlic cloves
½ cup chicken broth
2 tbls lemon juice
¼ tea hot sauce
Lemon wedges
Bring first 3 ingredients to a boil then gradually whisk in the grits. Reduce heat and simmer, stirring occasionally for about 10 minutes or until thickened. Add next four ingredients. Keep warm and occasionally stir.
Cook bacon in a large skillet until crisp; remove bacon to drain on paper towel. Crumble bacon and set aside. Keep 2-3 tablespoon of the bacon drippings aside.
Sauté mushrooms in hot drippings (start with 1 tablespoon) in skillet 5 minutes or until tender. Add green onions and sauté 3 minutes. Add shrimp and garlic, and sauté until shrimp is pink and cooked. Stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes. Add bacon bits.
Serve shrimp mixture over hot cheese grits.
Fried Okra
10 pods okra, sliced in ½ inch pieces
½ cup buttermilk
1 cup cornmeal
Dash of salt
¼ tea cayenne pepper
½ cup vegetable oil
Soak okra in buttermilk about 5 minutes. In separate bowl mix together cornmeal, salt and pepper. Heat oil in a large deep skillet over medium-high heat. Dip and coat evenly okra in the cornmeal mixture. Place the okra in the hot oil; careful not to drop on splatter hot oil. Reduce heat to medium when okra starts to brown. Continue to cook until golden; about 4 to 6 minutes. Drain on paper towel. Serve warm.
