Excuse me for a minute while I suck up to my boss. Not long ago, my editor mentioned in passing that her favorite thing to eat is shrimp and grits. Suddenly, and for reasons as mysterious as they are ...
We’ve all been the child in the kitchen given some menial food prep task. The bane of my childhood was peeling and deveining shrimp. When it was fish fry day, my mom would drive an hour out to Kemah, ...
If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. Making grits on a weeknight can feel ambitious, but using ...
Mystic Catering is in the Studio 10 kitchen to make this Gulf Coast favorite, with rich creamy grits and fresh Gulf shrimp. If you not short on time…Soak grits in 3 Cups of warm water in pot for 1-2 ...
With the anniversary of Katrina upon us, Michele Montalbano and her family will be preparing the shrimp and grits they ate as their last (unknowing) meal in their Chalmette home, just as they have ...
In a medium pot, melt 2 tablespoons of butter over medium heat. Add the scallions and sauté for about 2 minutes. Add the half and half and water and bring to a boil. Slowly stir in the grits with a ...
Forbes contributors publish independent expert analyses and insights. Elizabeth Karmel cooks and writes about food drink and travel. My journey with “shrimp and grits” all started with the shrimp and ...
Marcelle has a couple of favorite low-country dishes that remind her of Charleston. This one is from "Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune," and is originally is the ...
BATON ROUGE, La. (WAFB) - Chef John Folse’s Yellow Stone-ground Grits is milled in our Meadow’s Mill located at White Oak Estate & Gardens in Baton Rouge. Shucked, clean kernels of dent corn are ...
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