Shrimp and Grits & Good Time Working With Friends

Shrimp and Grits & Good Time Working With Friends – Tartelette

Shrimp and Grits & Good Time Working With Friends


Helene Dujardin

Helene Dujardin
(Senior Editor)
Shrimp & Grits

Version with a parsley garnish.

The workshops are over and I find myself immersed into work mode as I unpack my stuff here in Birmingham. I drove home today with ample time to reminisce and reflect along the stretches of forestry and marsh land before me. It was really the first time that I had some alone time with my own thoughts. It was energizing and restful at the same time.
Shrimp & Grits Demo

Tami styling.

It’s good to be back in the city and get back to work this morning. I am calling it home. It’s where we are building something now. Where I am continuing to set a standard and gratifying work for myself and where our family of two + furballs will establish a new path.

Tami’s Brushes.

It’s good to also take time off to recharge one’s creative batteries with collaborations and associations. I was so glad we were able to bring Tami, a pro food stylist in Atlanta to this past weekend workshop in Charleston. I have worked with Tami on personal and professional projects before and I knew that the attendees would get so much from a couple of styling sessions with her.

Working with stand-ins before the final dish is ready. Photo Courtesy of Laura Vein.

I had the privilege to do a demo with Tami, as one of our photo shoots of the weekend and after thinking about doing pasta, or drinks, or pie, I finally suggested Shrimp and Grits. She approved. And we had a blast. Working with people who know their craft and are here to share and have a good time while doing it is a blessing.
Here are some images from our demo together on shooting Shrimp and Grits. The recipe is right after the jump.
Shrimp & Grits

Version without garnish.
Thank you Tami for making the time to join us and workshop with us!

Shrimp And Grits (adapted from Martha Stewart) 
1 cup coarse grits (non quick cooking)
3 tablespoons unsalted butter, divided
1/2 small onion, chopped 1/2 green bell pepper, diced
1 can (14.5 ounces) diced tomatoes, in juice
1/4 cup chicken broth or water
1 pound frozen large shrimp (31 to 35), thawed, peeled, and deveined (tails left on)
1/4 cup lime juice (from 2 limes) (or lemons)
In a medium saucepan, bring 4 1/2 cups water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover, and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.
Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and tomatoes (with juice); cook, stirring, until scallions are tender, 4 minutes. Add broth and bring to a simmer. Add shrimp and cook until opaque throughout, 3 minutes. Stir in lime juice and remaining 2 tablespoons butter and cook until sauce is slightly thickened, about 2 minutes. Season with salt. Top grits with shrimp and sauce.






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