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.

Oh Boy, Crab Cakes...

Living in Maryland near the Chesapeake Bay makes me happy, it may not be my beloved Ole Miss and the Gulf of Mexico but it offers up some of the best seafood treats available. My favorite is the Blue Crab and all the goodies you can make from it after the fun of picking it all apart. There are many who wouldn't even attempt to break one open and dig out the lumps, eating them one by one, because of the major mess involved, but to me part of the fun of eating steamed crabs is the picking and making a messy pile of shells and legs.


For the less adventurous ones there is the wonderful crab cake, rich and golden and loved by many, this fabulous treat is something I can't get enough. If steamers are not available or too expensive the seafood shops or grocers offer crab meat by the pound. You don't need to have the terribly expensive lump, although it is wonderful if you do, when the back fin and even what they call special (which is a mixture of back fin and leg meat)is perfect for crab cakes. Make sure you buy fresh and with a few ingredients you are on the road to a seafood delight.


When it comes to making your crab cakes or even eating them steamed it isn't properly prepared without Old Bay Seasoning. Old Bay used to be a Mid-Atlantic seasoning but I am sure it is now available country wide. It is the prefect blend of spices and salt to set off the delicious crab meat. Here is my families recipe, it is the one most requested by everyone that visits us during the summer.

One Pound fresh crab meat
1/3 cup bread crumbs
2 tablespoons Old Bay Seasoning (little less if you like yours milder)
1/4 cup mayonnaise
2 tablespoons melted butter
1 teaspoon Worcestershire Sauce
1 tablespoon chopped parsley
1 teaspoon yellow mustard
1/8 teaspoon black pepper

Stir together all ingredients except for the crab meat. When blended, then slowly stir in the crab meat trying not to break it up too much. When all is mixed, make into patties. Depending on size wanted it will do between 8 and 12. Size and quantity is your decision. Place on plate, cover with wrap and put into the refrigerator for an hour. Putting them into the frig helps blend the flavors and helps them stay together when cooking. There are two equally good ways to cook them, one, melt a tablespoon of butter and a tablespoon of oil together in a frying plan and fry them on a medium heat, turning once when you see the edges turning golden brown. Cooking time is around ten to fifteen minutes on each side. Don't mess with them or they will come apart since they aren't loaded with bread filler. Remove the little golden cakes from the pan and serve warm however you like them. We love crackers and fresh tomatoes with ours. The second way to cook them is baked in a 375 degree oven, on a greased baking sheet, for 10 to fifteen minutes on each side until they are golden brown. Again, serve warm however you like them.

For a fun treat to serve as an appetiser, make the mixture into balls, about the size of a walnut or golf ball, and deep fry them till golden brown. Serve them with a great seafood dipping sauce and you will be the hit of the party.

I hope you try them, they are much easier than you think. If you love to order crab cakes when you're at the shore or a seafood restaurant you'll enjoy having them for a special weekday meal. We sure do!