Scene - Blogs - Well kiss my shrimp and grits

Well, kiss my shrimp and grits!
Published: 2/19/2012 7:00 AM
Last Modified: 2/17/2012 12:06 PM

Shrimp and grits, like this yummy variation served at the Boulder Grill in the Holiday Inn downtown, are a Louisiana treat great for a party -- or for your own personal pig-out.

And this is Flo, who often invited people to kiss her grits on "Alice." Inappropriate as that may sound.

Do y'all remember Flo from "Alice"? She always said "kiss my grits," hence today's blog title. Felt compelled to clarify the butter.

Anyway, I have a fabulous recipe from a fellow Southerner, Frances Bevel, who's the community events development manager for Community Food Bank of Eastern Oklahoma. A native of Louisiana, she made the perfect source for my Mardi Gras story, which runs in today's Scene section.

She and her husband, Shane, have hosted a Mardi Gras party the weekend before Fat Tuesday for the past three years.

Among the Louisiana dishes she's prepared is her favorite recipe for shrimp and grits. She shared the one below, which is great for a party.

Shrimp & Grits

20 slices bacon, diced
5 ounces sliced mushrooms
8 pounds shrimp, peeled and cleaned
2 cups sliced green onions
5 cans diced tomatoes, drained
3 teaspoons Creole seasoning
1 tablespoon garlic powder
Black pepper, to taste
Salt, to taste
Cayenne pepper, to taste

1. Cook the bacon so it's not crispy but cooked, and add the mushrooms in a large pan. Sauté the mushrooms with butter until they are tender.
2. Add the shrimp, and cook for 2 minutes. While stirring, add the green onions. Then add the drained tomatoes, garlic and Creole seasoning. Bring to a boil, and simmer until the sauce has thickened a little. Add the cayenne, salt and pepper.
3. Serve this sauce with a ladle on top of cheesy grits.

For cheesy grits, use the cheese grits recipe on the grits package.

"It's really good," Frances assures. "Use half and half to make them creamy, and use Havarti or Parmesan Reggiano instead of Cheddar."

Peace, love and kissed grits ... XOXO

Reader Comments

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Brad (12 months ago)

I had forgotten all about that show (thankfully!) until I saw this headline! It was kinda' funny.

However, any recipe that starts with "20 slices of bacon" is out of the question these days!! The picture is making me hungry, but I just can't eat like that anymore - or it would be my _last_ party. Oh, and I see the option to add cheese, too! I can already feel my left ventricle closing up now!!!

Thanks for the memories...

Sarah Hart (12 months ago)

I have HAD Fran's shrimp and grits and BOY HOWDY it's no joke.

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Living Wright

While other kids were watching "The Smurfs," Scene Writer Jason Ashley Wright was tuned in to "Style with Elsa Klensch." By fourth grade, he knew he wanted to write, and spent almost three years publishing a weekly teen-oriented magazine, Teen-Zine -- circulation: 2. After earning a degree in journalism from the University of Southern Mississippi, he became the medical reporter and teen board coordinator for the Hattiesburg (Miss.) American, a Gannett newspaper. Eight months later, with visions of Elsa dancing in his head, he applied for the fashion writer position at the Tulsa World, where he began working on Aug. 3, 1998. He is now a general assignment reporter for Scene.

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Past Articles By Jason Ashley Wright

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2/14/2013		Living Wright: On a roll again
2/13/2013		Recipes: Canebrake chef shares truffle secrets
2/12/2013		Living Wright: Mardi Gras a passport to excess
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2/7/2013		Fundraiser, camp benefit kids with heart problems
2/7/2013		Living Wright: Tulsa Flea market trip yields hidden treasures
2/7/2013		Mardi Gras popularity grows as celebrations expand in Tulsa
2/5/2013		Jason Ashley Wright: Another suicide shocks, for now
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