My love of Magazines and one I have fallen for....

Some of you may know my dirty little secret....I am a little bit of a devoted Southern Belle and a little bit of  magazine addict and if you can mix the two....well, I am just falling off the wagon and getting run over by it!  Just  the last few months I found this amazing gem and with a name like Shrimp, Collards & Grits, how can you not love it?  This is one of the magazines that truly showcases the wonderful stew that has been created by the old and the new South.  There is beauty in this place and a drive of artistry rivaled by no other region and I am so thrilled to find a publication just full of Southerness in all its glory!  Ok, now run on over to the bookstore and get your own copy because I know you want to and, though it is bad manners, I am not sharing mine!

 

Shrimp, Collards & Grits Magazine





 



Shrimp & Grits, the food of the Gods!

Probably one of my all time favorite meals is a big, old plate of Shrimp and Grits.  Now y'all, outside of the south may be feeling a bit weak in the knees at just the thought, but let me tell you... Shrimp-n-Grits is pretty much perfection...southern style!  There are about as many versions of Shrimp & Grits as there are different versions of the southern accent and though they are all wonderful, I love a particularly creamy  garlic version.  That very well may be because the 1st time I had the dish it was of this variety.  I have tried many different versions all over the coastal south and have enjoyed them all, but the creamy garlic version is the one I long for most.  Last night I cooked up a pot for dinner and served it along with some fresh asparagus sauteed in butter and garlic and some cheddar-garlic biscuits. Yes, yes...it was a night of garlic 'round here!  The recipe that I used is based (tweaked to my taste of course!) on a recipe found in my current favorite cookbook:  The All-New Ultimate Southern Living Cookbook.  I am loving this cookbook because it is full of yummy,  and simple but satisfying recipes.  I have cooked from it more than pretty much any other cookbook in recent memory and everything has turned out wonderfully (well, maybe that is why I love it so much...).

Anyway, this recipe was great because: #1 it didn't require any exotic or expensive ingredients and #2 it was VERY easy and had a lot of WOW factor for the time and energy needed to complete.  So, if you haven't ever had or haven't ever made your own, here is a super easy recipe to try -- heck if I can do it, anyone can!

Creamy Garlic Shrimp & Grits

• 1 pound cooked, peeled shrimp (I actually used frozen salad shrimp as they were on sale and increased to 1.5 pounds since they were a bit on the small size)

• 3 cups water

• 1 cup whipping cream
• 1/4 cup butter (yep, I use real butter)
• 1 teaspoon salt
• 1 cup quick-cooking grits, uncooked
• 1 to 2 cups shredded extra-sharp Cheddar cheese (I use more rather than less)
• 2 garlic cloves, minced
• grated Parmesan cheese

Garnishes: crumbled bacon, chopped fresh chives, peeled and cooked shrimp, freshly ground black pepper, etc. (optional)

Bring 3 cups water, cream, butter, and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium, and whisk in grits. Cook, whisking constantly, 7 to 8 minutes or until mixture is smooth. Stir in pound shrimp, cheese, and garlic, and cook 1 to 2 minutes or until thoroughly heated. Top with grated Parmesan cheese. Garnish, if desired, with crumbled bacon, chopped fresh chives, extra shrimp, freshly ground pepper, etc

Serves approximately 6