Some southern food for the soul....

It feels so good to be back home again, funny though when I was still in North Carolina I was feeling like I never wanted to leave. What is it with vacations that we can't wait to get there, not want to leave, then can't wait to get back to our own bed? I hated coming home but I brought something home with me to remind us of the Outer Banks until we get back next September. Shrimp!

Each year before we leave the OBX we go down to Wacheese and wait for the the big shrimp boats to come in with their wonderful treasures. We take our biggest cooler and have it loaded at the dock with 50 pounds of just caught shrimp. The fishermen layer and pack the shrimp with crushed ice till it is very secure to drive back to Maryland. When we get home we load them into freezer bags, of various sizes, and then fill the bags up with water to keep them from getting any freezer burn during the year. It is very economical this way and it always tastes super fresh.

My first shrimp meal back this year is my favorite southern touch for the soul, none other than Oh Boy, Shrimp and Grits. It's warm, and yummy and tastes fantastic with every bite. You can find the recipe so many places but one of my favorites is one by the reigning queen of southern cooks, Natalie Dupree. Look for her Shrimp and Grits Cookbook, it's terrific.

My recipe is a mixture from different people and my family is crazy about it. Give it a try, I think you'll love the ease and taste.

Shrimp and Grits
Start your grits by putting 2 cups of water and 2 cups of milk in a sauce pan. Bring to a low boil and stir in 1/2 stick of butter till melted, then add 1 cup of stone-ground or quick grits (important - NOT Instant Grits). Add salt and pepper to your taste. Stir well and occasionally, then cook on low for 20 to 25 minutes. The grits will have absorbed all the liquid and be very creamy. Remove from the heat and stir in another 1/2 stick of butter and two cups of Sharp Shredded Cheddar. Put a lid on pan and set aside to stay warm.
In a frying pan, fry up 8 slices of your favorite bacon till crispy. Remove bacon from pan and stir in 1 cup of sliced, fresh button mushrooms. Then add 1 cup sliced scallions and 1 large clove of minced garlic. Stir everything in the bacon grease left in pan until they begin to soften. Stir in 1 pound of peeled and deveined fresh shrimp and cook until the shrimp turn pink. Add about 4 tablespoons of fresh lemon juice, 1 teaspoon cayenne pepper, 1 tablespoon of Louisiana hot sauce and a couple of tablespoons of fresh chopped parsley. Crumble up your bacon and give the shrimp mixture a final stir. Pour your warm, cheesy grits into a big bowl and dump the shrimp mixture on top for a fantastic treat. Its great with a green salad and some crusty bread. Rich, wonderful, tasty and pure southern comfort food. I am so happy we brought back 50 pounds of shrimp, a year seems like such a long time to spread them out. Enjoy!
PS. I have been getting a number of emails about the freezing of shrimp so I thought you may like the process. Fill the bags about half full with the shrimp then the rest of the bag gets filled with cold water. Use a bag size based on the amount you may want to thaw out at a time. This also works for freezing fish. The seafood last a very long time staying as fresh tasting as when you put them in the water because of the water. We have been doing this for years and it is perfect for big sales and purchases like this one.