I was 18 that summer, the summer before I would move out east to attend college. The summer before everything would change. In the true spirit of my family we took one of our crazy last minute road trips to Memphis, TN for some barbecue and blues. I didn't think there existed a place more muggy than St. Louis, but Memphis sure had the old STL beat. Nonetheless, the food, the music and the company were great. Walking down Beale Street and eating at BB Kings is a memory I wont soon forget, especially considering the crazy street performers that enraptured me. Fried green pickles are still one of my favorite snacks, when I can get them of course. I remember going in and out of kitschy shops and coming across a sign that said "Put some south in your mouth!" My parents quickly herded my younger brother and I along because of the obvious connotation. But when I was planning this week's meals based on our share, I knew I would be using the cornmeal to make some grits and bringing some south to our mouths here in, what I fondly call, the arctic north.
Special thanks to Lucky Penny Farm for generously providing the goat chevre for this post!
Special thanks to Lucky Penny Farm for generously providing the goat chevre for this post!
Shrimp 'n grits
***I originally found the recipe for the shrimp in this dish on Food Network's website. I should have trusted my gut when I had doubts about the preparation because it definitely not my favorite. So this recipe represents what I should have done and will do in the future when I make this again. Because even though the shrimp was a little bleh, the grits and greens were amazing!
1 C stone ground cornmeal (Source: Stutzman Farms, FFM)
1 C water
1.5 C chicken or veggie stock (Source: homemade from the bones from our FFM chicken)
1/4 C whole milk or cream (Source: Snowville Creamery, FFM)
4 oz chevre (Source: courtesy of Lucky Penny Farm)
1 TBL butter
fresh parsley (Source: fire escape garden)
fresh chives (Source: fire escape garden)
Shrimp- try to find some big tiger shrimp, mine were a little sad
1 medium onion, diced
2 cloves garlic, finely chopped
1 TBL butter
1 TBL olive oil
Mustard greens (Source: FFM)
Beet greens (Source: FFM)
2 TBL olive oil
Chevre Grits-
Bring stock and water to a boil and lower heat to medium low. Add cornmeal in slowly while whisking to avoid lumps. Stir occasionally and let grits cook for about 5-10 minutes or so. Whisk in the butter, milk, and chevre and remove from heat.
Shrimp-
Heat oil and butter in a skillet and cook onions and garlic until soft. Saute shrimp until pink. Be careful not to overcook the shrimp as they will become tough.
Greens-
Saute your greens on high heat in a skillet with olive oil. S&P to taste
Serve shrimp and greens over grits.
***I originally found the recipe for the shrimp in this dish on Food Network's website. I should have trusted my gut when I had doubts about the preparation because it definitely not my favorite. So this recipe represents what I should have done and will do in the future when I make this again. Because even though the shrimp was a little bleh, the grits and greens were amazing!
1 C stone ground cornmeal (Source: Stutzman Farms, FFM)
1 C water
1.5 C chicken or veggie stock (Source: homemade from the bones from our FFM chicken)
1/4 C whole milk or cream (Source: Snowville Creamery, FFM)
4 oz chevre (Source: courtesy of Lucky Penny Farm)
1 TBL butter
fresh parsley (Source: fire escape garden)
fresh chives (Source: fire escape garden)
Shrimp- try to find some big tiger shrimp, mine were a little sad
1 medium onion, diced
2 cloves garlic, finely chopped
1 TBL butter
1 TBL olive oil
Mustard greens (Source: FFM)
Beet greens (Source: FFM)
2 TBL olive oil
Chevre Grits-
Bring stock and water to a boil and lower heat to medium low. Add cornmeal in slowly while whisking to avoid lumps. Stir occasionally and let grits cook for about 5-10 minutes or so. Whisk in the butter, milk, and chevre and remove from heat.
Shrimp-
Heat oil and butter in a skillet and cook onions and garlic until soft. Saute shrimp until pink. Be careful not to overcook the shrimp as they will become tough.
Greens-
Saute your greens on high heat in a skillet with olive oil. S&P to taste
Serve shrimp and greens over grits.