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Food, Fun and Fabulous 32 Shrimp and Grits yield: 4 Base 2 ½ tablespoons olive oil ½ cup yellow onion, diced ¼ cup celery, diced ¼ cup red bell peppers, diced ¾ cup bacon, finely chopped 1 teaspoon garlic, minced Dry Mix 1 teaspoon parsley ¼ teaspoon thyme ¼ teaspoon oregano ½ teaspoon basil ¼ teaspoon cayenne ¼ teaspoon garlic powder ¼ teaspoon onion powder 1 medium bay leaf In medium-sized pot, make base. Heat oil. Sauté bacon until golden brown. Add onions, celery, bell peppers, and garlic and cook for 10-15 minutes. Add spice mix to base mixture and cook for 5 minutes, stirring occasionally. Deglaze mixture with the white wine. Puree canned tomatoes in processor. Add tomatoes and clam juice to stockpot and cook for 20-25 minutes, until mix comes to a boil, stirring often. Add lemon juice and hot sauce to sauce mixture, season with salt and pepper, and continue to cook for 5 minutes. In a separate skillet make roux by melting butter and whisking in the flour. Take off heat. Add shrimp and continue cooking until shrimp are fully cooked, about 10-12 minutes. Keep stirring. Slowly add roux to tomato mixture until thick. Add salt and pepper to taste. Garnish each serving with parsley and scallions. Shrimp and Grits is a traditional dish in the Low Country of coastal Alabama as well as the Carolinas. It's traditionally served as a breakfast dish, but it makes a wonderful station at parties and receptions. It's probably our most requested food station for events. Sauce 1 tablespoon white wine 3 cups canned chopped tomatoes 3 cups sea clam juice 1 teaspoon lemon juice 1 tablespoon hot sauce salt and pepper to taste 1 pound large shrimp, peeled, de-veined, tail off Roux 4 tablespoons butter, melted 4 tablespoons flour Garnish ¼ cup parsley, chopped ¼ cup scallions, thinly sliced

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