Every chef has his recipe for SHRIMP and GRITS . Sometimes a simple, old delicious recipe is the best, and this one is a crowd pleaser.

 

 

LOW COUNTRY SHRIMP AND GRITS

 

 

GRITS

 

1 1/2 cups (ea) of chicken broth and milk.

 

3/4 cup Fullwood Farms Gourmet Stone Ground Grits

 

1 cup shredded cheddar cheese

 

salt to taste

 

SHRIMP TOPPING

 

1 cup diced bacon

 

1 pound med shrimp ( peeled and deveined)

 

1/2 cup thinly sliced onion

 

1 cup thinly sliced bell pepper

 

2 Tsp hot sauce

 

Grated cheese and sliced green onions for garnish

 

For Grits

 

bring liquid to a boil. Stir in grits and salt (whisk to remove any lumps). Return to a boil, cover and reduce heat to low. cook 20-25 minutes, stirring occasionally. Stir in cheese. Keep warm.

 

For SHRIMP TOPPING

 

Cook bacon until chrisp. Remove bacon and all but 2 Tsp of oil. Add peppers and onions, cook until tender. Add shrimp and cook until pink. Return bacon, add hot sauce, salt and pepper to taste. Serve SHRIMP TOPPING over warm grits, garnish with green onions and cheese.

 

makes 4-6 serving. (however at our house it only makes 2 servings)

 

MIZ ELLIE'S   CHEDDAR CORNMEAL CRACKERS

1 3/4 cup flour                                                                          
1/2 cup Fullwood Farms stone ground corn meal                        
1/2 tsp salt                                                                              
1/2 tsp baking soda                                                                 
1 1/2 cups sharp cheddar grated                                                
2 Tsp white vinegar                                                                    
1/2 cup cold water1/2 cup butter

mix all dry ingredients.  
add butter (like for pies).
add vinegar. add water.
should be the consistency of soft cookie dough.
roll in cylinder shape in wax paper.
refrigerate over night. slice 1/2 inch thick. place on greased cookie
brush lightly with water. sprinkle with kosher or sea salt.
bake at 350 till light brown...15-25 minutes


CORN MEAL CRACKERS


2 cups white or soy flour                                                           

3 cups Fullwood Farms stone ground corn meal                         
1 cup Fullwood Farms stone ground grits                                  
3/4 cup olive oil                                                                        
1 cup water
1 tsp salt
1 tsp chipotle spice
 
mix all dry ingredients. add water. knead until rollable.
grease cookie sheet.roll to 1/4 -1/2 inches thick. cut into squares.
brush lightly with water. salt-kosher or sea salt. bake at 350
until golden brown. 20-25 minutes.   ENJOY