[Magdalen] Ginga

[Judy Fleener]

Perfect, I will send a note on New Year's day to let you know how it goes.
I may try it on Monday before the company comes on Tuesday.

On Wed, Dec 25, 2019 at 9:11 AM Ginga Wilder <gingawilder at gmail.com> wrote:

> *Judy, here it is.  ❤ Ginga*
>
>
> *Shrimp and Grits*
> from *Hoppin' John's Lowcountry Cooking
> <
> http://www.hoppinjohns.com/cgi-bin/screenbld.asp?Request=JohnsBooks&CN=20041119121136065087141133
> >*
>
> Serves 2
>
>
>
> 1 cup (½ pound) peeled shrimp
>
> 2 tablespoons fresh lemon juice
>
> salt and cayenne pepper to taste
>
> 3 tablespoons bacon grease
>
> 1 small onion, finely chopped (about ¼ cup)
>
> about ¼ cup finely chopped green bell pepper
>
> 2 tablespoons all-purpose flour
>
> Creamy Grits
> <
> http://www.hoppinjohns.com/cgi-bin/screenbld.asp?Request=creamygrits&CN=20041119121136065087141133
> >
>
> ¾ to 1 cup hot water or stock (shrimp, chicken, or vegetable)
>
>
>
> In a bowl, sprinkle the shrimp with the lemon juice, salt, and cayenne and
> set aside. Heat the bacon grease in a skillet and sauté the onion and
> pepper over medium heat until the onion begins to become transparent, about
> 10 minutes. Sprinkle the flour over the vegetables and stir constantly for
> about 2 minutes, until the flour begins to brown. Add the shrimp and about
> 3/4 cup water or stock, stirring constantly and turning the shrimp so that
> they cook evenly. Cook for another 2 to 3 minutes, until the shrimp are
> cooked through and the gravy is uniformly smooth, thinning with a little
> extra water or stock if necessary. Serve immediately over grits.
>
>
>
> *Creamy Grits*
>
>
>
> 2 tablespoons salted butter or 2 tablespoons unsalted plus ¼ teaspoon salt
>
> 2 cups water
>
> ½ cup whole-grain grits
>
> 1 to 2 cups milk, cream, half-and-half, water, or stock
>
>
>
> Drop the butter into the water in a heavy-bottomed saucepan and bring to a
> boil. Stir in the grits, return to a boil, and reduce the heat, allowing
> the grits to cook at a low boil for 10 minutes or so, until the grits are
> very thick and have absorbed most of the water, stirring occasionally to
> prevent the grits from sticking.
>
> Add about ½ cup of the milk or cream to the pot and turn down the heat,
> allowing the grits to simmer for another 10 minutes or so. As the liquid
> evaporates or is absorbed, add more cream or milk, cooking the grits until
> the desired consistency is reached, a total cooking time of at least an
> hour. The grits should be piping hot when served, slightly soupy but
> full-bodied enough that they do not run on the plate.
>
> Serves 2 to 4.
>
>
>
>
>
> On Wed, Dec 25, 2019 at 9:07 AM Judy Fleener <fleenerj at gmail.com> wrote:
>
> > Thank you for the reply.  I didn't find an attachment. Love, Judy
> >
> > On Wed, Dec 25, 2019 at 8:12 AM Ginga Wilder <gingawilder at gmail.com>
> > wrote:
> >
> > > Merry Christmas, Judy and Bill!
> > >
> > > I once used stone ground grits and made them by package instructions,
> but
> > > we really don't like them as much.  I use Quaker Old Fashioned Grits
> (off
> > > the shelf). I have attached the recipe I use.  It makes two servings.
> > The
> > > important thing is to have Charleston shrimp & grits, the sauce needs
> to
> > be
> > > brown.  This on gets there.
> > >
> > > I will keep looking for a recipe that makes for many people.
> > >
> > > Love y'all,
> > > Ginga
> > >
> > > On Tue, Dec 24, 2019 at 11:26 PM Judy Fleener <fleenerj at gmail.com>
> > wrote:
> > >
> > > > Do you have a good recipe for grits that goes well with shrimp?  I
> mam
> > > > hunting for one,
> > > >
> > > > --
> > > > Judy Fleener, ObJN,SSH
> > > > Western Michigan
> > > >
> > >
> >
> >
> > --
> > Judy Fleener, ObJN,SSH
> > Western Michigan
> >
>


-- 
Judy Fleener, ObJN,SSH
Western Michigan