Dinner At The Beach...Saying Goodbye to Summer!

We still have a few more days of August...New England has decided to "revisit" 90 degree days and tuck those cool fall-like days away this week. So we shall use these last days of summer to review some tasteful family favorite recipes which evoke memories of our beach trips.

 Our beloved Pensacola Beach and the love of Sea Glass....

The seagulls, that soft white sand between our toes...cool evenings on the deck, sipping wine and anxiously awaiting that Joe Patti's shrimp to be ready for the dinner table! Smiles all around...creating memories...little babies running on the beach in those adorable bathing suits...all brand new for that particular trip.

 There is nothing better in life according to my darling husband who is "one with the ocean" while there.

To say my family LOVES Shrimp and Grits is an understatement.....this one is scrumptious....a fabulous summer recipe....especially if you are relaxing at Pensacola Beach..........







Shrimp and Grits

For the grits:
3 cups milk
3 cups heavy cream
1 cup stone-ground white cornmeal
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper


For the shrimp:
2 tablespoons extra-virgin olive oil
1 medium Yellow onion, minced
1 garlic clove, minced
1 pound  spicy Italian spicy sausage, cut in chunks
1/4 cup all-purpose flour
2 cups chicken stock
2 to 3 bay leaves
2 pounds large shrimp, peeled and deveined, tails on
Pinch cayenne pepper, adjust to personal preference
1/2 lemon, juiced
Kosher salt
Freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
4 green onions, sliced


Directions
For the grits:
Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.


For the shrimp:
Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.