2 dz. Head-On Shrimp unpeeled
¼ lb.(1 stick) plus 5 tbsp. Butter
1 tbsp. Worcestershire (or to taste)
1 tsp. Minced garlic
½ c. Shrimp stock
¼ c. Beer at room temperature
1 tsp. Cayenne Pepper
1 tsp. Black Pepper
½ tsp. Salt
½ tsp. Crushed Red Pepper
½ tsp. Dried Thyme leaves
½ tsp. Dried Rosemary leaves, crushed
1/8tsp. Dried Oregano leaves
‣ Rinse the Shrimp in cold water and drain well.
‣ Then pinch off and discard the portion of the head from the eyes forward.
‣ Leave as much as possible of the orange shrimp fat from the head attached to the body.
‣ Set aside.
‣ In a small bowl combine the seasoning mix ingredients.
‣ Combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in large skillet over high heat.
‣ When the butter is melted, add the shrimp.
‣ Cook for 2 minutes, shaking the pan in a back and forth motion.
‣ Add the remaining 5tbsp. Of butter and the stock; cook and shake pan for 2 minutes.
‣ Add the beer and cook and shake the pan for 1 minute longer.
‣ Remove from heat.
‣ Serve immediately in over grits.
1 1/2 cup stone ground grits
3 1/2 cups of whole milk
3 1/4 of water
2 tbs. salt
1 stick of butter
1/2 pound gutta (not smoked)
1 tsp. white pepper
‣ In large pot combine milk, water, salt, pepper and butter.
‣ Bring over medium/high heat to a boil. Add grits and stir well.
‣ Reduce heat and cook stirring occasionally until the grits thicken (about 15 minutes).
‣ Add cheese and stir till it melts.
‣ Take the pot of hot grits and pour into buttered cookie pan.
‣ When the grits cool down, cut them into squares with a biscuit cutter.
‣ Sauté grit with butter to heat them back up when you are ready for them.
1 cup whole milk
1 tsp. ground nutmeg
2 tbsp. lard or shortening
1 tsp. salt
2 tbsp. granulated sugar
1 pkg. dries yeast
il for deep frying
3 ¾ cup flour
‣ Slowly heat the milk to the scalding point, stirring all the while.
‣ Put the Shortening and the sugar in a bowl and then add the hot milk, stirring
Until the sugar and shortening are melted.
‣ Allow to cool to a lukewarm stage (no hotter than 100 degrees).
‣ Pour in the yeast and stir until completely dissolved. Sift the flour, nutmeg, and salt together and gradally add about one half of the mixture to the milk to form a batter.
‣ When the batter is smooth, add the egg and beat until well mixed.
‣ Add the rest of the flour mixture and stir until smooth.
‣ Cover with a towel and set aside to rise.
‣ In about an hour the dough will have doubled in volume.
‣ At this point, knead gently and place on a floured board.
‣ Roll out to about ¼ inch thichness.
‣ Cut into diamond shapes with a sharp knife and cover with a towel for about
45 minutes, so the dough will rise.
‣ Heat the oil to 385 degrees (check with a thermometer).
‣ Fry the beignets. (try to turn them only once.)
‣ When they are a beautiful golden brown, drain on paper and dust with powdered sugar.