The Record Newspapers - Hometown News For Orange County, Texas

Do you ever get tired of eating rice and gravy? Maybe you’re a meat and potato type person. Well I have to say even though I am from Louisiana and I do love my rice and gravy, this recipe is a nice change to rice or potatoes incorporating grits into the menu.

Now don’t get me wrong, I love my potatoes too, mostly I have made it a family tradition to make hash brown potatoes on the week-end. Well today this recipe is from one of my favorite TV star cooks and I can say proudly you need to try this because it is so worth it. If you are looking for a special night on Feb. 14 I am going to open the shop with two sittings, one at 6 to 8 p.m. and 8 to 10 p.m.

I have a wonderful menu for you to choose from. You can come by 2908 Macarthur Drive and I will have the menu posted on the Door, or go to our facebook for Lookwhoscookingnowclasses then call the number below. Seating is limited, so reservations only for this special, romantic evening.

Happy Eating!!!

6 slices applewood-smoked bacon

½ cup diced red bell pepper

½ cup diced yellow bell pepper

2 cloves garlic, minced

1 tablespoon Creole seasoning

½ cup dry white wine

1 pound of large fresh shrimp, peeled and deveined

2 tablespoons minced fresh chives

1 tablespoon fresh lemon juice

Cheddar Grits (recipe follows)

Garnish: thinly sliced chives

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon; drain on paper towels. Reserve 2 tablespoons drippings in skillet.

Add bell peppers, garlic, and Creole seasoning to hot drippings in skillet; cook for two minutes, stirring frequently. Add wine, and cook for two minutes. Increase heat to medium-high. Add shrimp, and cook, stirring occasionally, for one to two minutes or until shrimp are pink and firm. Remove from heat; stir in minced chives and lemon juice.

Serve shrimp mixture over Cheddar Grits. Crumble bacon, and sprinkle over shrimp. Garnish with thinly sliced fresh chives, if desired. Serve immediately. (4 servings)

Cheddar Grits

1 (32-oz.) carton reduced-sodium chicken broth

1 cup water

1 cup stone-ground white grits

1 cup half-and-half

1 ½ cups shredded extra-sharp white Cheddar cheese

3 tablespoons butter

¼ teaspoon ground white pepper

Tony’s Creole seasoning (sprinkle small amount because in gravy)

In a medium saucepan, combine chicken broth and one cup water; bring to a boil over medium-high heat. Stir in grits. Return to a boil; reduce heat, and simmer, stirring frequently, for one hour. Stir in half-and-half; cook for 45 minutes, stirring frequently, or until thickened. Remove from heat, and stir in cheese, butter, and white pepper, stirring until cheese melts. Season with Tony’s Creole seasoning to your taste.

Katherine Aras

Look Who’s Cooking Now

(409)670-3144