xoxo Cassandre & Cianni
Saturday, December 24, 2011
Shrimp & Grits...
A few years back I headed south to plan a company meeting and found myself at The St. Regis Hotel in Atlanta, Georgia. Anytime I travel, I make it my business to taste ALL the food my locations have to offer! During my stay, I dined at the St. Regis Bar (had to catch my Yanks win a world series on this particular evening) and something called shrimp & grits caught my eye.. Yes, shrimp & grits is what I said! Admittedly, before that day, I had never eaten grits - they never looked too appetizing to me. But, I figured, when in Rome, right? So I did. And MUCH to my delight. It was like heaven in mouth.. Now, I understand from the locals, that the way it is prepared there is MUCH different than how other establishments in the south prepare it, but truly, I do not care... I LOVED IT. So much so that I saved it in my taste buds bank (I really have one) and knew that one day, I would recreate it for my family. Without even really tasting it, Mini wasn't a fan, but the Mister loved it.. Like licked the bowl loved it... Here are some pictures and my very own recipe (made from my taste buds memories)....
Ingredients:
1lb Peeled & deveined Shrimp
Stone Ground Grits
Red Pepper Flakes
5-6 slices of bacon
1 clove of garlic (chopped)
1 cup of thin sliced scallions
1/2 cup chopped onion
a few tablespoons of butter (measurements are up to you with the butter)
lemon juice
salt and pepper
Make the grits to your liking. Follow the instructions on the box or make them the way you normally do. I added butter to mine, but some do not like to do this (Its weird- I know). After you've made them and added the butter, let it sit!
Once that's done, you start on your shrimp - I cooked the bacon first, took it out of the pan, chopped it up, then added the shrimp to the pan. While the shrimp are turning pink, add in your other ingredients, scallions, onions, a few squirts of lemon juice, red pepper flakes (I added a lot), and of course, salt & pepper. Cook till the shrimp is turns pink. Now, I am not a chef in real life, only in my head, but I do know that you should let the ingredients cook first, then add your shrimp - but I was just as happy throwing it all in at once and letting it cook together. Next time I might ease up on the red pepper flakes cause I could barely eat it, but I was QUITE happy with how it turned out!!
And voila!
Bon Appetit!
Ingredients:
1lb Peeled & deveined Shrimp
Stone Ground Grits
Red Pepper Flakes
5-6 slices of bacon
1 clove of garlic (chopped)
1 cup of thin sliced scallions
1/2 cup chopped onion
a few tablespoons of butter (measurements are up to you with the butter)
lemon juice
salt and pepper
Once that's done, you start on your shrimp - I cooked the bacon first, took it out of the pan, chopped it up, then added the shrimp to the pan. While the shrimp are turning pink, add in your other ingredients, scallions, onions, a few squirts of lemon juice, red pepper flakes (I added a lot), and of course, salt & pepper. Cook till the shrimp is turns pink. Now, I am not a chef in real life, only in my head, but I do know that you should let the ingredients cook first, then add your shrimp - but I was just as happy throwing it all in at once and letting it cook together. Next time I might ease up on the red pepper flakes cause I could barely eat it, but I was QUITE happy with how it turned out!!
And voila!
Bon Appetit!
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