Featured Cookbook

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1. Shrimp and Grits

2. Paula’s Ultimate Oatmeal Cookies

3. Savannah Bow Ties with Chocolate Dipping Sauce

Book Description

Sharing a delicious meal is everyone's favorite way of bringing together friends and loved ones. In her new cookbook, Paula Deen & Friends: Living It Up, Southern Style, Paula Deen -- author, restaurateur, and Food Network star -- turns to her friends to share their stories, ideas for entertaining Southern style, and, most important, more than 150 of the prized recipes they serve to their family and friends.

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Paula Deen and Friends: Living It Up, Southern Style

Authors: Paula Deen, Photographs by Alan Richardson

Date: April 2005

ISBN: 0743267222

Publisher: Simon & Schuster

Hardcover

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Here it is, y’all! Martha’s beloved shrimp and grits recipe! If you have everything chopped and measured before you start cooking, it takes only about fifteen minutes to prepare. It’s perfect as a one-dish meal for family.

Serves 8 as an appetizer or 4 as a main course

• 1 cup stone-ground grits

• Salt and pepper

• 1/4 cup (1/2 stick) butter

• 2 cups shredded sharp Cheddar cheese

• 1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large

• 6 slices bacon, chopped into tiny pieces

• 4 teaspoons fresh lemon juice

• 2 tablespoons chopped fresh parsley

• 1 cup thinly sliced green onions, white and green parts

• 1 large clove garlic, minced

1. In a medium saucepan, bring 4 cups water to a boil. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve.

2. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet and saute over medium heat just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice, parsley, green onions, and garlic. Remove the skillet from the heat.

3. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits.

4. If you are serving this as an appetizer, spoon 1⁄4 cup grits onto a bread or salad plate. Top with 1⁄4 cup of the shrimp mixture. Garnish with a sprinkling of crisp bacon bits and serve immediately.

More From This Book:

1. Shrimp and Grits

2. Paula’s Ultimate Oatmeal Cookies

3. Savannah Bow Ties with Chocolate Dipping Sauce

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