Saturday, March 27, 2010

High Museum Dinner and Cindy's Yummy Shrimp-N-Grits

So....Mawtha is gone :( and Cindy stayed :) We went with fun Elizabeth M. to Canoe Restaurant for one of Atlanta's High Museum Wine Auction parties. Martha was one of the chefs invited to participate in this event! We sat at a table with some new "Best" friends and had a wonderful time. Seven course meal with wine pairings. Can you say "oh my". It was seriously like being at the French Laundry in Napa but better.

One of the courses. This was just heavenly!

Martha on the line at Canoe
Sweet Chef Virginia Willis and Mawtha

Then.....Cindy stayed with Lynn and me at the lake. Now, when I say how good of a cook she is that is just an understatement. I can't even begin to describe how yummy her shrimp-n-grits are! She made them for hubby and me last night!
And.....lucky me she is giving me the recipe to share with YOU!!!

Here's dim ingredients:

then dim shrimp....

...and dim grits....

wit dim really sharp cheeses

Mix dim up real good

Get ur 2T of bacon grease and a little fiiine olive oil hot

Din sawtay dim little suckers!

Cook em up real nice with dim bacon peeces

add ur garlic and a little liquid sassisfaction

and dim som scallywallions (my new name for scallions)

a little salad (that will be another blog!)

Then...I totally screwed up!!! And took a horrible pic of the finished product!'ll just have to imagine the outcome.
So here are dim directions!


1 cup quick grits
4 T unsalted butter
3/4 C extra sharp white cheddar cheese
1/2 C grated Parmesan cheese
1 t. cayenne pepper
1 1/2 T tabasco
Salt and pepper to taste


2 C chopped smoked bacon
3 T olive oil (and a little bacon grease)
1 1/2 Pounds (20 - 30 count) shrimp, peeled
Salt and black pepper
1 T minced garlic
3 C. sliced white mushrooms
3 T white wine
2 T lemon juice
2 C sliced scallions

Cook grits according to package instructions. As they are cooking whisk in butter and cheeses, cayenne, paprika and tabasco to taste.
Cook bacon pieces until they begin to brown. Drain. Strain drippings.

Heat a large skillet until very hot. Add olive oil and 2 T bacon drippings. As oil begins to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper.

Stir until shrimp begin to turn pink; let pan return to original hot temp.
Stir in minced garlic and bacon bits, being careful not to burn garlic.
Toss in mushrooms and coat with oil briefly. Add lemon juice and wine and stir for 30 seconds or so until everything is well coated and incorporated.
When ready to serve, stir in sliced scallions and cook about 20 seconds.
Serve immediately over the yummy cheese grits!

There ya have it chickies!!! Cindy's Shrimp-n-Grits!

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