"The Game of the Season" as many sports analysts have called it, occurs this Saturday. We Auburn fans know that the real 'game of the season' falls right after Thanksgiving in Jordan Hare. Regardless, the LSU Tigers and Bama will face off at Bryant-Denny Stadium this Saturday. Any true AU fan will never cheer for Bama (no matter the circumstances). Therefore, this Saturday, I will be cheering for one of the other SEC Tiger teams. Since having a full-blown Low Country Boil in homage to LSU and Les Miles makes me cringe, why not have a classic Southern favorite this Saturday night: Shrimp and Grits! Filling and delicious, this recipe from Garden and Gun would be an excellent dish to take to a viewing party or to host one at your home! As they say in New Orleans, "Laissez le Bon temp rouler!" (Let the good times Roll!) By Roll, I mean that the R*ll T*de can Roll Out!
Shrimp and Grits
(from Garden and Gun Magazine)
3 cups water
1 cup stone-ground grits
1 ½ cups half and half
Salt to taste
Dollop of butter
Handful finely chopped tomatoes and onions
1 lb. peeled shrimp
½ cup white wine
Bring water to a boil, and add grits slowly. Cover. Reduce heat to low, and stir occasionally. As grits thicken, add half and half. Continue to cook for 1 hour, stirring occasionally.
Put dollop of butter in frying pan, and sauté tomatoes and onions over medium-high heat until they begin to caramelize. Toss in shrimp. Using a wooden spoon, continue to stir shrimp, tomatoes, and onions until shrimp turn pink. Splash in ½ cup white wine, and continue to stir until shrimp are done and wine has reduced.
Plate grits. Pour entire shrimp and gravy over grits, and serve.