The BEST Shrimp and Grits

Not bad for a Yankee concoction! I finally made this for the first time and I loved it, but more importantly, my family loved it and ate it up!

• 2 pounds raw shrimp, shelled and deveined


• 6 slices of thick cut bacon


• 2 poblano peppers, fired, then chopped


• 4 cups water


• 1 cup stone ground grits


• Juice of 1 lemon (or approx. 4 tsp.)


• 3 Tbsp. butter


• 2 cups sharp cheddar cheese


• 1 large clove of garlic, pressed


• Fresh, chopped parsely (optional)


• Salt and pepper

Clean and halve each poblano, removing seeds and stems. Place cut side down on cookie sheet and broil (or place outside on grill) until roasted. Mince if all like poblanos; if kids will be eating, cut into larget pieces that can be picked out for them. Boil water, once boiling add salt, pepper, and grits. Cook about 20-25 minutes, stirring as needed (lower heat, covered). While the grits cooks, fry bacon in pan until crisp. Remove cooked bacon to drain on paper towels. Drain grease from pan, but leave about 1 Tbsp. Cook shrimp in the remaining bacon grease. Once pink, add lemon juice, garlic, and parsely. Chop and add in bacon, saute all for about 2-3 minutes, then remove from heat. Once grits are cooked, stir in butter and cheese until melted, add poblanos, then shrimp mixture. Serve immediately. Also delicious re-heated as leftovers. Can also serve with a side of fresh, sliced garden tomatoes. I love this dish served with a Pinot Grigio.

Crab Dip

After a busy day (and not bothering with Weight Watchers), I was really in the mood for some good comfort food, and what better than a fresh French boule with a home-cooked crab dip?

• 2 Tbsp. butter


• 1 large shallot finely chopped


• 1 brick (8 oz) cream cheese


• 8 oz. picked backfin crab meat


• Approx. 1/3 c. white wine (not sweet)


• Approx. 1/2 c. mayo


• Optional: small amount of shredded cheese (cheddar)


• Optional: Old Bay seasoning

Saute butter and shallots over medium-high heat. Do not brown or scorch butter. Add cream cheese and stir until melted. Add wine, then mayo, continue to stir. Add 8oz fresh-picked backfin crab meat. Stir constantly, allow to bubble, then reduce to low heat. If desired, add cheese and allow to melt, sprinkle with Old Bay. Serve with French boule or another fresh artisan bread.

Note: I added sharp cheddar and the flavor was too much (or I added too much). Recommend no cheese or a small amount of a white cheese, such as Swiss or Gruyere.