[Magdalen] Ginga

[Ginga Wilder]

Look forward to hearing how you and yours liked it.

On NY Day we will have our traditional New Year's meal: pork roast, hoppin'
john made with dried field peas, collard greens, and fried apples (my
addition).  It's not very healthy but it is soooo good.  My favorite meal
of the year.

Judy, I was sad to read on Magdalen that Bill is experiencing some memory
loss.  I am so sorry.  Blessings to both of you.

Love,
Ginga

On Thu, Dec 26, 2019 at 9:13 AM Judy Fleener <fleenerj at gmail.com> wrote:

> 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
>