Receta Christmas Eve Dinner
Mama Bird's Cupcake & Cake Info
This recipe for Shrimp & Grits is so yummy that I only make it 2 times a year, I fear if I made it any more than that it would lose some of its special"ness". So, every year since Hubs and I have been together I make this on Christmas Eve and I make it at the beach. I make Louis Osteen's BBQ Shrimp from his award winning cookbook. I did adapt the recipe a little and I serve it over Margret's Cheese Grits, a Southern Living classic recipe.
- Louis' BBQ Shrimp
- 1-2 lbs of fresh shrimp
- 6 Tb butter
- 1/4 c Worcestershire sauce
- 1/3 c ketchup
- 8 Tb guava jelly (if you can find guava paste use 1/2 the amount, I have never found it! GOYA makes Guava jelly and I have found it at Harris Teeter)
- 4 oz beer
- 1/2 tsp salt
- 2 Tb pepper (more or less based on your taste, he uses WAY more!)
- Mix all ingredients except the shrimp in a sauce pan over med heat, whisking until butter is melted and everything starts coming together. Continue to simmer for apx 10 mins or until thickened. Set aside.
- Cook the shrimp in a small amount of sauce and slowly add more sauce once the shrimp are pink.
- For the holidays I serve this over grits, however it makes an awesome addition to a food buffet. My girlfriends had a big baby shower and {B} was in charge of the food and she served the shrimp in a big bowl with buttermilk biscuits. It was the hit of the party!
- Margret's Creamy Grits
- 2 c half & half
- 1/4 tsp salt
- 1/4 tsp garlic
- 1/8 tsp pepper
- Bring above ing to a slow boil and slowly add grits.
- 1/2 c quick cook grits
- Return to boil and allow to thicken 5-7 mins then add:
- 2 oz cream cheese
- 3/4 c shredded cheddar cheese (Gouda Cheese is awesome too!)
- 1/4 tsp hot sauce
SERVE IMMEDIATELY!!