Saturday, July 20, 2013

Dear Orange Moon Friends,

     We've had a pretty big response to the Shrimp and Grits piece, requesting the recipe.  So, to save time, I'm sending it out to all, and if you're not interested, just delete with our apologies for burdening your email inbox.  Here goes.

Glen and Frances's Shrimp and Grits (this makes, at most, 2-3 servings.  It's best not prepared in big batches).

1 lb fresh medium or large shrimp (Gulfshrimp, of course, if you can get them)
2 and 1/2 Tbsp. butter
1/2 Tbsp vegetable oil
4 cloves garlic, finely minced
1 and 1/2 tsp. Creole seasoning (Old Bay is good)
Lemon wedge

Sprinkle shrimp with seasoning and a little salt.  Mince garlic finely.
Heat 1 and 1/2 Tbsp butter and the oil in pan on medium heat until butter is almost completely melted.  Add shrimp.  Saute for 2-3 minutes, moving shrimp often.

Add garlic.  Continue to move shrimp and garlic often.  Cook for 1-2 minutes.

Add butter and a few squeezes of lemon wedge.  Stir for 30 seconds. 

Serve shrimp and sauce over buttered grits (which you've been cooking simultaneously.  Don't use, by the way, instant grits.  Detestable.  Quick grits are fine, however, and take 5-8 minutes to prepare, about the same time as the scampi).  There won't be a huge amount of sauce, but you don't need a lot because the flavor is so concentrated.

Frances says to use more butter than you think you should in the grits  (about 1 1/2 tbsp per serving) and stir them continuously to get the desired creamy consistency.

Simple and sublime.  Thank the Lord, and think nice thoughts about the folks who gave you this recipe!

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