Thursday, October 04, 2007

Low country

I was born in Charleston, and although we moved when I was little, the love of all things low country runs deep in me. I love magnolias, hot summers, sea breezes, sweetgrass baskets, spanish moss, palmettos, and shrimp and grits!

I remember the cafeteria at Methodist served shrimp and grits one day for lunch and none of my co-workers had ever heard of it. They thought it sounded weird.
This was my first attempt at shrimp and grits and I impressed everyone here at my house (even myself).

It's hard to believe something so delicious was so easy to make.
2 pounds frozen, peeled and deveined large shrimp
2 teaspoons Cajun seasoning
1 teaspoon dried Italian seasoning
1 teaspoon paprika
1/4 cup butter or margarine
2 garlic cloves, pressed
1 cup chicken broth, divided
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
2 teaspoons all-purpose flour
Hot cooked grits

Thaw shrimp according to package directions.
Combine Cajun seasoning, Italian seasoning, and paprika; toss together seasoning mixture and shrimp.
Melt butter in a large skillet over medium heat; add garlic, and saute 1 minute. Add shrimp, 3/4 cup broth, Worcestershire sauce, and hot sauce; cook 5 minutes or just until shrimp turn pink. Remove shrimp with a slotted spoon, reserving broth mixture in skillet.
Whisk together remaining 1/4 cup chicken broth and flour until blended; whisk flour mixture into broth mixture in skillet, and cook, whisking constantly, 2 to 3 minutes or until thickened. Add shrimp, and cook 1 minute. Serve immediately over grits.

Makes 4 servings

Southern Living, NOVEMBER 2001
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LeeAnn said...

Okay,that looks delicious! And, the recipe didn't seem too hard. Maybe too hard for the cullinary challenged person I am, but still not too hard that I couldn't convince Ryan to make it for me!

Lori & Robby said...

Yum!!! That meal looks delicious!