My Shrimp and Grits

 Shrimp and grits is a staple meal in South Carolina, originating in Charleston.  If you go to an event, more than likely shrimp and grits is on the menu.  Almost every restaurant on the South Carolina coast worth it's salt has a version.  This is mine.

Shrimp and Grits for a Crowd. (serves 12)
Ingredients
For the sauce
8 links of andouille sausage diced
3 onions small dice
2 shallots small dice
3 cloves of garlic crushed and diced
1 cup of flour
4 cups of good chicken stock
1 cup of cream
1 tbsp. of dried thyme
salt and pepper to taste

For the shrimp
3 lbs of shrimp
coating of seasoning (I use emerils)

GRITS
Did you know that in 1976, South Carolina declared grits as the official state food?  For those of you that don't like or have never had grits, I am here to tell you it can be delish, IF done right.  Throw away the boxes of instant grits, quick grits, and all that yucky stuff.  Go for the REAL stone ground grits. 
(use the package instructions, but use 1/1 ratio of water and milk example If it calls for 4 cups water use 2 cups water 2 cups milk)

THE SAUCE
Saute the andouille sausage until the fat is rendered, then add the onions and shallots, saute for a couple of minutes unit translucent, add the garlic for 1 minute, then the flour for another minute.  Add the chicken stock and bring to a boil, the sauce should thicken a bit.  Then add the cream, salt, pepper, and thyme.  Bring to a simmer. Simmer until ready to serve. Adjust seasoning to taste  Or can be made the night before and reheated.

THE SHRIMP
Meanwhile, Season the shrimp, put on baking sheets, and pop in a 350 degree oven.  Bake until done.  Here you can either add to the sauce, or leave out for your guests to add as many shrimp as they want.  Your choice, delish either way!

THE GRITS
The way I get my grits to be super creamy is to use the 1/1 ratio of water and milk example If it calls for 4 cups water use 2 cups water 2 cups milk)  Something that adds a delishise touch is to cook a couple ears of corn and take the corn off the cob,  and add to the grits, really, really good.

I prepped everything the night before

These are the grits

This is what grits looks like when cooking.

There you have it.  Shrimp and grits.  Easy and good, and once you taste it you will see what all of the fuss is about.

Take out serve with icecream.  YUMMY JULY GOODNESS.

( I would post a picture of the result, but as of posting it is still in the oven....it smells OH SO GOOD!

A funny story about this recipe...the summer when I was 15 I babysat for a family who made this peach cobbler. Something about the breading and peaches...I had NEVER.   I gobbled it down (the kids got very little), She gave me the recipe, and I made it all summer long.  I have been known to make individual peach cobblers just pour moi.  Along with individual rice krispy treats but that is another story....

Ever since that summer, I have LOVED Peach Cobbler.

It is really easy to do in small batches...once you know the taste you can make it for 1 or 100.   I started putting the blueberries in when I had run out of peaches one year and HAD to have my cobbler...the rest, is history. 

HAPPY 4th of JULY WEEKEND.

Apples with Cinnamon Sugar...YUM!

Sorry to have been MIA.  I just got back from a wonderful time with my family in Washington, DC...but when you play, you must work harder when you return.  I am under a few deadlines, and have not had much time to write...so I leave you with one of my favorite all time snacks.  One that the kids (and their friends love.)

Just slice apples, I like granny smiths.....  sprinkle a little bit of cinnamon in the sugar and ENJOY!

Have a Great Tuesday!