By happy accident, Amber Huffman combined leftovers of two low-country staples-barbeque shrimp and cheddar cheese grits-for a quick Southern fusion meal. Here, Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbeque sauce. "I seriously have received three marriage proposals over a bowl of my cheese grits," says Huffman. "I've accepted none so far."
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This quick and easy dish by Paula Dean is great as an appetizer or for a brunch. It's perfect for stand-up events, as it makes for the easiest finger appetizers.
Ingredients:
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This recipe- courtesy of John and Greta Barbour-Mills of Jackson, Mississippi- takes southern cheese grits in a totally new direction.
Ingredients:
2 cups milk
3/4 cup water
3/4 cup quick-cooking grits, uncooked
3/4 cup chopped smoked Gouda cheese
1/2 teaspoon salt, plus 2 tablespoons salt
3 tablespoons butter, divided
2 cups all-purpose flour
2 teaspoons black pepper
1 cup beer
1 tablespoon olive oil
Black Bean Salsa, recipe follows
1/2 cup sour cream
1 medium tomato, seeded and diced
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped green onions
12 fresh chives, cut into 1-inch pieces
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