SHRIMP AND GRITS
Cider Beans, Wild Greens & Dandelion Jelly
by Joan E. Aller
The Inn At Merridun in Union, South Carolina, is an antebellum mansion listed on the National Register of Historic Places. Situated in the gently rolling upstate region of South Carolina, it is surrounded by shady oaks and century-old magnolias. It was once known as Keenan Plantation, and today the Georgian house is one of the most regal homes in Union. This recipe from the inn combines two southern favorites— shrimp and grits.
Serves 2 to 4
INGREDIENTS
• 8 ounces peeled, deveined shrimp
• 1 tablespoon freshly squeezed lemon juice
• Salt and cayenne pepper, or Old Bay seasoning
• 1 tablespoon olive oil, butter, or bacon grease
• 1/2 small yellow onion, finely chopped
• 1/4 cup chopped bell pepper (green, red, or yellow)
• 1/4 cup white wine
• 2 to 4 cups cooked creamy grits
DIRECTIONS
IN A BOWL, sprinkle the shrimp with the lemon juice and seasonings; set aside.
HEAT the oil in a medium skillet over medium heat and saute the onion and bell pepper until the onion begins to turn transparent, 7 to 10 minutes. Add the shrimp to the skillet and saute for about 2 minutes, or until the shrimp turns pink. Transfer to a bowl and set aside.
ADD the wine to the skillet and deglaze the pan, stirring to scrape up any browned bits. Return the shrimp mixture to the skillet and heat just until warm. Serve immediately over the hot grits.
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