CAROLINA SHRIMP AND GRUYERE' GRITS.....SAYING GOOD-BYE TO SUMMER IN HILTON HEAD

Another wonderful week of sun and sand. Walks on the beach at sunrise and sunset. Meeting new friends and playing with starfish.

See ya' next year Hilton Head!

GRUYERE' GRITS
1 quart milk
1/2 cup butter
1 cup coarsely ground grits (Not instant)
1 t. salt
1 t. pepper
1/3 cup butter
5 ounces of grated  Gruyere' cheese
1/4 cup Parmesan cheese

Bring the milk, with 1 t. of salt added,  to a boil and add 1/2 cup of butter. Add the gits and stir constantly for about 5 minutes or until grits are thick. Add the pepper. Beat well with a hand mixer. Add 1/3 cup of butter and Gruyere' cheese and Parmesan cheese. Continue to blend well. Pour equal servings in about 4 bowls and top with the cooked shrimp We always sprinkle Tabasco sauce on our Shrimp and Grits! Good times!

THE SHRIMP

1 pound shrimp, peeled and deveined

6 slices bacon, chopped

4 teaspoons lemon juice     

2 tablespoons chopped parsley     

1 cup thinly sliced scallions

1 large clove garlic, minced

 

Fry the bacon in a medium skillet. Remove and add the shrimp, scallions and garlic. Saute for about three minutes until shrimp are no longer pink. Sprinkle with lemon juice and fresh parsley.