If you ever find yourself in that area between Savannah and Charleston, be sure to stop by Blackstone’s. The sauce was the perfect color and consistency, with just the right amount of shrimp. Maybe I was especially hungry that morning, but that serving of Shrimp and Grits was one of the best things I’ve ever eaten in my life. Pam Windsor 'The waitress brought out a bowl of the most beautiful shrimp & grits I've ever seen. Once the wood begins to smoke, grill the shrimp until opaque, approximately 2 to 3 minutes per side. Add 1 or 2 chunks of your favorite smoking wood to the charcoal for flavor. Remove the saucepan from the heat and cover to keep the grits warm while you prepare the shrimp. I’ve enjoyed Shrimp and Grits in many restaurants, but the best I’ve ever had were at Blackstone’s Cafe in Beaufort, South Carolina. Stir in the butter, heavy cream, cheese, salt, and pepper to taste. She has lots of variations that I want to try! There are so many variations on the classic combination that one of the most well-known southern cooks, Nathalie Dupree, wrote an entire cookbook on the subject. Heat the olive oil in large skillet over medium high heat. Continue to whisk until the mixture is smooth and creamy. Whisk in the butter, cream and goat cheese. Creamy cheddar grits are served with tender and sweet sauteed shrimp, sliced okra, lacinato kale and sun dried tomatoes, for a truly delicious meal. Others include mushrooms in the recipe and some prefer to serve over plain grits instead of cheese grits. Add the grits, reduce heat and simmer until grits are tender, about 5 minutes. Now, there are about as many variations of this southern classic recipe as there are cooks and this is my version. Even Bobby Flay, best known for open-flame grilling and southwestern cuisine, says in Bobby Flay Cooks American, “If there is one dish that makes me want to march down Fifth Avenue waving the American flag, it’s shrimp and grits.” It may have taken an introduction from The New York Times to bring the dish to the national consciousness, but it has certainly become a sensation on its own. Most people say that it was generally unknown outside of the low country until Craig Claiborne wrote an article about it in 1985 for The New York Times. lowcountry crab cakes 14 Pan seared jumbo lump & sweet blue crab cakes. The recipe is thought to have originated as a breakfast dish along the Carolina coast. Page’s Okra Grill page’s sampler platter 16 Redneck rolls filled with pimiento cheese & smoked pork bbq, fried green tomatoes with a roasted red pepper & peach jam, and a shrimp & bacon chipotle cheese dip with pita bread.
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