Garnish with the cooked bacon. Combine the grits, chicken stock, heavy cream, a pinch of salt and a pinch of pepper … My Elvis Presley cruise from New Orleans, Homemade mayo, comeback sauce & cocktail sauce, How to make homemade chicken-vegetable soup like a real Southerner | New in NOLA, How to make garlic cheese grits like a New Orleans native | New in NOLA, How to make sour cream pound cake like a New Orleans native | New in NOLA, How to make tamale pie like a New Orleans native | New in NOLA, 2014 New Orleans Jazz & Heritage (& Food) Fest – vtsweetlife, H: Daily Communication – Daily Communication, How to make cornbread dressing like a real Southerner, How to boil shrimp like a New Orleans native, How to cook crawfish pie like a New Orleans native, How to get a driver's license in Louisiana, How to make a Mardi Gras King Cake (John Besh recipe), Farewell, 2015 (and why we’ve been MIA this year), Must-do things in New Orleans for first-time visitors, Where to recycle Mardi Gras beads in New Orleans, 2015 New Orleans Mardi Gras parade schedule (and parade suggestions), Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License, 3/4 cup grated, sharp cheddar cheese (white or yellow), 1 1/2 pounds raw, 26-30 count shrimp, peeled, 3 tablespoons white wine (or 1 tablespoon rice vinegar). Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Change ), You are commenting using your Google account. For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. This recipe is from a restaurant that is near and dear to my heart in New Orleans, Mr. B's. Season the shrimp with Cajun seasoning. As oils begin to smoke, toss in shrimp to cover pan bottom. Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Place a portion of grits in the center of each plate and spoon shrimp over or around it. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Stuffed with NOLA: Restaurants Open on Thanksgiving Day. ( Log Out /  Come back to NewinNOLA.com every week for “Southfacin’ Cook,” where Patsy explains the basics to Southern cooking and eating. "),d=t;a[0]in d||!d.execScript||d.execScript("var "+a[0]);for(var e;a.length&&(e=a.shift());)a.length||void 0===c?d[e]?d=d[e]:d=d[e]={}:d[e]=c};function v(b){var c=b.length;if(0=c.offsetWidth&&0>=c.offsetHeight)a=!1;else{d=c.getBoundingClientRect();var f=document.body;a=d.top+("pageYOffset"in window?window.pageYOffset:(document.documentElement||f.parentNode||f).scrollTop);d=d.left+("pageXOffset"in window?window.pageXOffset:(document.documentElement||f.parentNode||f).scrollLeft);f=a.toString()+","+d;b.b.hasOwnProperty(f)?a=!1:(b.b[f]=!0,a=a<=b.g.height&&d<=b.g.width)}a&&(b.a.push(e),b.c[e]=!0)}y.prototype.checkImageForCriticality=function(b){b.getBoundingClientRect&&z(this,b)};u("pagespeed.CriticalImages.checkImageForCriticality",function(b){x.checkImageForCriticality(b)});u("pagespeed.CriticalImages.checkCriticalImages",function(){A(x)});function A(b){b.b={};for(var c=["IMG","INPUT"],a=[],d=0;db||1342177279>>=1)c+=c;return a};q!=p&&null!=q&&g(h,n,{configurable:!0,writable:!0,value:q});var t=this;function u(b,c){var a=b.split(".