Monday, August 11, 2014

Pawley's Trip 2014

Kiddos chowing down on some watermelon

Every summer my family and I go to Pawley's Island for vacation…. well it used to be called vacation but now that I have 3 munchkins it is called a trip!  I love that it is such a quiet, peaceful place. It has not been overrun with commercialized chain stores and restaurants.  Yes, if you need McDonald's there is one on the mainland, but on the island there is nothing.  While we are there we really don't do much besides eat, play on the beach, eat, do puzzles, eat, play games…. did I say eat?!?!  Most of the family enjoys cooking, especially at the beach where there is a larger crowd to feed- the more the merrier! And by the way, I don't skimp on the fat or calories while I am at the beach!

On my night to cook I made Shrimp 'N Grits// Corn Avocado & Tomato Salad// Roasted Asparagus

I like my grits creamy and usually with some sort of cheese.

Creamy Grits
2 cups Stone Ground Grits (not quick-cooking)
4  cups Chicken Stock/ Broth
1 stick of butter 
3 1/2 cup Heavy Cream
1/4 cup of fresh grated parmesan
Salt & Pepper to taste
In a nonstick pot, combine chicken broth and grits. Bring to a boil and cook for 3 minutes, stirring constantly.  Turn to medium-low heat, stir in butter and reduce liquid by half.  As liquid reduces, add heavy cream in 4 additions, stirring occasionally.  Process should take about an hour.  When liquid has been absorbed, remove from heat and add parmesan, salt and pepper. 


5 pounds of fresh-caught medium-sized shrimp, peeled
2 cups all-purpose flour
1 1/2 pounds of thick- cut bacon
1 large onion, chopped
1 red bell pepper, diced
5 cloves of garlic, minced
6 cups of chicken broth
2 tbsp of Worcestershire
juice of 3 lemons
3 tbsp Italian Parsley, chopped
Hot sauce
Salt & Pepper
Place shrimp and flour in very large ziploc bag.  Shake it until all of the shrimp in completely coated.  Set aside. In a large heavy bottomed pot, cook the chopped bacon until crispy,  Remove bacon with a large slotted spoon and place on paper towel-lined plate.  Add onion, pepper and garlic to bacon drippings. Cook for about 5 minutes- until onion is translucent.  Remove with slotted spoon to another paper towel-lined plate.  Remove shrimp from ziploc shaking of excess flour from each shrimp and place in bacon drippings in pot. Cook for 7-8 minutes, until shrimp is pink on the outside but not cooked through.  Remove shrimp and place on another plate and set aside.  Add onion mixture, chicken broth, Worcestershire and lemon juice to the pot.  Simmer for 15-20 minutes, stirring occasionally.  Add the reserved shrimp to the pot.  Simmer about 20 more minutes until sauce thickens, stirring occasionally.  Add salt, pepper and hot sauce to taste.  Stir well. Remove from heat and add parley and reserved bacon.  Serve over Creamy Grits.

Roasted Asparagus

2 bunches of asparagus, washed and ends removed
2-3 tbsp extra virgin olive oil
3 cloves of garlic, minced
Kosher Salt
Fresh Rosemary
Lemon Juice
Preheat oven to 375.  Cover large baking sheet with foil.  Toss asparagus and 2-3 tbsp of olive oil in pan.  Sprinkle with minced garlic and kosher salt.  Add fresh rosemary sprigs and roast for 15-25 minutes depending on the thickness of the asparagus. Squeeze the juice of half a lemon over the asparagus before serving.


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