June Lowe of Tampa wrote the other day to ask for a shrimp and grits recipe as made in Savannah, Ga.
She and I share a love for that particular delicacy. The last time I was in Savannah, I ate a giant plate of this spicy, creamy goodness as giant ships came into port along the Savannah River.
Long before Paula Deen became the face of Savannah, Martha Giddens Nesbit was writing about food for the Savannah Morning News and penning cookbooks such as “Savannah Celebrations: Simple Southern Party Menus.”
Martha is such a Georgia icon that Food Network chef Bobby Flay playfully challenged her to a grits-off on his show “FoodNation with Bobby Flay.”
Her recipe, which appears on FoodNetwork.com, is included here.
Wants cake, bars
A. Domingo of Tampa wrote to request two recipes.
The first is for an orange slice and walnut fruitcake mix made with buttermilk and, she writes, “It's delicious.”
The second recipe is for date and walnut bars. The recipe she wants includes orange juice while cooking the dates for about 10 to 15 minutes.
Anyone have some recipes on hand to help her?
Beth Mainello of Tampa wants to make the salad dressing that was made tableside at Tio Pepe's restaurant in Clearwater. She also wants to know what type of lettuce was used.
Susan Stevens wants to make the spaghetti sauce and salad dressing recipes served at the now-closed Gus' Italian restaurants in Tampa.
Eva Ebert wants the recipe for the mixed greens salad with vinaigrette and grilled chicken she used to enjoy at the now-closed El Pilon Restaurant in South Tampa.
Recipes Lost & Found runs every other Sunday in Baylife. Seeking a recipe? Email [email protected], or write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa, FL 33601.
For more fun with cooking, watch Jeff chat each week with celebrity chefs and cookbook authors on the “Kitchen Party” video hangout on Google+.Shrimp and Grits
Makes 4 servings
4 cups water
Salt and pepper, to taste
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and de-veined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Source: Martha Giddens Nesbit