While most people create dishes from a recipe, we decided to challenge ourselves a bit make the traditional southern Shrimp and Grits from, not a recipe, but a picture! There are restaurants or experiences that are MUSTs if you go to certain cities: a long, slow dinner in NYC’s little Italy, an overpriced drink at the top of the John Hancock building in Chi-town, a large piece of fresh salmon from Ivars in Seattle, and a sunset meal at the Boat House at Breach Inlet on Isle of Palms.
To ring in the 2009 New Year, we had a big meal with the Hannifin family at the Boat House and Tim (in his new Christmas bow tie) got the Shrimp and Grits. A couple weeks ago we decided to recreate the dish just guessing tastes from the older picture:
While S&G recipes vary from spicy to just plain southern savory, this particular dish has a little kick to it. Taking our lead from the picture and memory, we did mix the shrimp with onions, red peppers, and ham just adding salt, pepper, hot sauce, and a couple other spices. The grits seem like they would be easy and they really are except I have not found a place in Seattle that has a clue how to make grits correctly. Here are keys: 1. Stone ground g
rits 2. leave yourself plenty of time (if it says 20 minutes, make it 30) 3. cheese (we used parmesan) 4. butter (duh) 5. pepper 6. more cheese 7.more butter
And that, my friends is how to make grits.
Mark and Jean came over for a Sunday lunch and tried our creation. While our dish might not be “quite” as good as the Boat House’s, we had fun trying!
And here is Tim with out southern delight but looking much more northwestern!