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Appetizers/ Fish/Seafood/ HotApp

Scallops and Shrimp with Jalapeño Cream Sauce

All Shrimp or scallops or both and with or without pasta.

This recipe can be made as a first course appetizer or you could add some pasta for a main course.

The scallop shells I used to hold this recipe came from a friend who was cleaning out things she never used and I volunteered to take them off her hands. I will have a perfect place to put them when I get my very large pantry (top on my list for things I wanted in our new home); but for now they are in a under the bed box until I’m ready to use them again.

There are all kinds of cute little dishes hiding under my two beds right now (until we get out of this 800 sq ft house) that I want to use for dinner guest; especially my cute little glass espresso cups that will hold some kind of yummy decadent dessert and my tiny stemmed glasses that would be a great vessel for my date nut shake or mini chocolate martinis.

My first thought for these shells was to use them for a first course appetizer with one very large scallop with some kind of sauce poured over it. There are several other sauces I want to try once I can get larger scallops. Since I  couldn’t find the extra large scallops, I  had to settle for sea scallops so then decided to add shrimp to the recipe.

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Entree/ Fish/Seafood

Shrimp and Cheese Grits

Charleston was a delight and the food was absolutely wonderful and shrimp and grits is one of my favorites.

Shut my mouth! I declare! Butter my biscuit! I feel like I should be saying all these things about these Shrimp and Cheese Grits.

My daughter and I just returned from Charleston. This was our 4th  mother/daughter trip and this year we shared it with my twin sister and her son.

Born and raised in southeast Missouri, which is right on the Arkansas and Tennessee borders and the Mississippi river, I always thought of myself as a southerner. We ate southern food like black eyed peas, hog jowl, fried green tomatoes, fried pork chops, fried chicken (everything good and fried) but I never had grits growing up.

In fact, I didn’t have grits until I lived in Kansas City and a neighbor from Atlanta brought me over a bowl of buttered grits one morning. They were so smooth and creamy I fell in love with them. After that, I experimented with shrimp and cheese grits and they are my favorite to this day.

Upon arriving in Charleston we had a late lunch at Fleet Landing down by the water. I had a wonderful fried green tomato stacked with crab salad, which I plan to try to make soon. We got into the laid back pace of Charleston pretty quickly. Sailing, champagne, wine, oysters, shrimp, fried green tomatoes— ahhhh!

Our first night we all took a low country cooking class at Charleston Cooks. There were 11 of us in the class and we all pitched in and by the end of the class we had before us a beautiful plate of Lime, Tomato and Grilled Corn Salad, Pulled Pork BBQ with Sweet Mustard Sauce, Carolina Red Rice, Blue Cheese Slaw and the yummiest Fried Peach Pies with vanilla ice cream. We ate it all!.

This particular recipe for shrimp and grits came from a 1990’s  Bon Appetit magazine in what use to be there RSVP section. Not sure if they still do this but back then people could write in and request a recipe from a restaurant they had visited. Usually one was printed either from the restaurant or one that the magazine tested. This recipe was a request from Crook’s Corner in Chapel Hill, NC. Only thing I changed was I used cheese grits instead of plain grits.

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