What’s Cooking with Cindy

 By: Cindy Crawford, Owner and Executive Chef,
Cindy’s Catering and Café
4015A Washington Road, Martinez, GA

Low Country Love Affair

As is the norm for me this time of year, I become so enamored with the Low Country that I find it difficult to be anywhere else.   I love the beaches, the marshes, the islands, the farms, the books and the history.   I love everything about it.  Our family visits the Low Country often during the Spring and Summer months and it always makes me feel as though I have come home.  It is so beautiful and mysterious with its moss covered trees and slow moving rivers.  There are so many wonderful things to love about it, but mostly there is the food.

 I am in love with the little stands beside the road, filled with all their fresh fruits and vegetables right out of the garden. Including their delicious plump red tomatoes, sweet juicy cantaloupes, watermelons that make your mouth water and fresh corn that you can already taste the butter dripping off of when you look at it.  You know when you look at these delectable offerings they will (again this year) be the best thing you have ever tasted in your whole life.

 I also love it when you can walk out on the docks to see what the shrimpers and the fisherman have to offer.  Where you can buy fresh shrimp and fish right off the boat.  Life just doesn’t get any better than that.

There are many delicious Low Country recipes like the famous Low Country Shrimp Boil, also known as Frogmore Stew or Hoppin’ John or Benne Brittle, the Low Country’s version of Peanut Brittle.  But my favorite dish to prepare is Shrimp and Grits.  I have varied from the traditional Shrimp and Grits recipe.  I prefer the convenience of everything being cooked in one pot and I think cooking the shrimp in the grits allows the grits to absorb the flavor of the shrimp.  I often make these in great quantities for weddings and banquets, but my favorite way to make them is just for a small gathering.

They are delicious for breakfast, lunch or dinner.

Shrimp and Grits

3 cups water
3 cups ½ and ½
2 teaspoons salt
1 teaspoon freshly ground pepper
4 tablespoons butter
1 1/2 cups stone ground grits (NOT instant or Quick Cooking)
16 Oz. finely grated cheddar cheese
1½ pound fresh shrimp, shelled and deveined
Salt and Pepper to taste

In a large saucepan, over medium heat, combine the water, half and half, salt, pepper and butter.

Bring the liquid to a boil.

Slowly stir in grits and return to a simmer. Cook for about 35-40 minutes, stirring frequently. Be sure to scrape the bottom of the pot when stirring to prevent the grits from sticking.

Taste grits for doneness. Add more hot water if necessary to make the grits thinner or let simmer longer if you want them thicker.

Stir in the cheese and mix until creamy.

Stir the raw shrimp into the simmering hot grits and let cook for about 3 minutes or until pink.

Season to taste with salt, pepper and a dash of Tabasco.

Option: You can add 5 pieces of crumbled bacon to grits when you add cheese.

Yield: 8 servings.