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Shrimp and Grits

April 3, 2010

We were supposed to go to Charleston, SC this weekend with a stop along the way in Savannah, GA but our little girl got sick and being the smart parents that we are, we knew that sick baby +  long car ride = MISERY

So here is our ode to those Southern Cities:

Shrimp and Grits

Jumbo shrimp, peeled and deveined

1/2 cup corn meal

1 cup flour

salt and pepper

2 eggs, beaten

canola oil to fill a shallow frying pan about 1/2 inch

1. Heat oil till hot enough.  Then turn to medium low heat

2.  Beat eggs to make an egg wash, add salt and pepper.

3.  Mix flour, corn meal, salt and pepper.

4.  Fry shrimp on both sides till golden brown.

Serve with corn bread and Instant Grits (follow directions on box).  For a great recipe, add these ingredients to the grits:

Spicy Gouda Grits

2 cups coarsely grated Gouda cheese

1 tbsp chopped canned chipotle peppers in adobo sauce

1 onion, grated

1 tsp salt

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