Thursday, July 03, 2008
I'm headed out to the beach - that would be Rehoboth, of course - to continue reading and cooling off (I'm halfway through Tolstoy's "Anna Karenina". Still Really Great after all these years. I hope to start "The Story of Edgar Sawtell" by David Wroblewski on Saturday).
The Fourth of July Festivities are anticipated to be a bit hampered by the prediction of rain, so we're all trying to get in our beach time today.
I have discovered "Gullah" cuisine - from the lowlands of South Carolina and Georgia - which is "home" (an odd term in this context) of the descendants of the slaves who were brought to this country from Ghana, West Africa.
I got this wonderful recipe for Spicy Shrimp and Creamy Grits from this restaurant, The River Room in Georgetown, South Carolina.
I've made it twice. It's to die for. Honest. I hope to make it again Saturday night for company.
The beauty of it is that you can get everything ready before your guests arrive, start cooking the grits, then start the shrimp, and in 20-25 minutes you are at the dinner table and enjoying a FABULOUS meal.
I am going to have to call them back for their recipe for Peach Cobbler. It was served hot and didn't even need Ice Cream. Yum. Yum.
GULLAH SPICY SHRIMP
* 4 slices bacon, diced
* 6 to 8 ounces sliced fresh mushrooms
* 1 1/2 pounds shrimp, peeled and cleaned
* 1/2 cup sliced green onions
* 1 tablespoon chopped fresh parsley
* 1 can (14 1/2 ounces) diced tomatoes
* 1/2 teaspoon Creole seasoning
* dash garlic powder
* 1/4 teaspoon ground black pepper
* salt, to taste
* dash ground cayenne pepper or Tabasco, optional
In a large skillet, cook bacon until cooked but not crisp; add mushrooms. Sauté mushrooms until just tender, adding a little oil or butter if needed; add shrimp and cook, stirring, for 1 minute. Add green onions and parsley; continue cooking for about 1 minute. Add tomatoes, Creole seasoning, and a dash of garlic powder. Bring to a boil and simmer for about 1 to 2 minutes, or until shrimp is cooked through and liquid has reduced and slightly thickened. Taste and add pepper, salt, and cayenne, to taste.
* 1 cup heavy cream
* 1 can (1 2/3 cups) chicken broth
* 1 cup water
* 4 tablespoons butter
* 1/4 teaspoon salt
* 1/8 to 1/4 teaspoon pepper
* 1 cup quick grits
Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently. Serve in place of rice with shrimp, pork tenderloin medallions, lamb chops, or other meat or poultry.
Serves 4 to 6.