Shrimp and Cheese Grits - Adapted from Saveur

This is a different twist on the famous southern dish. Prepare 1C of grits according to the package directions. In our case this was adding 1C grits to 2C boiling water, reducing the heat and letting them simmer until just cooked. Add 1C grated sharp chedder cheese, 1/4C water and 2 slightly beaten eggs. Stir the mixture until smooth cover and place in a 350 degree oven for about 45 min...until the mixture firms. While the grits are cooking prepare the shrimp. Saute 2 strips of bacon, diced until brown and then remove them from the pan. Add 1/2lb peeled and deveined shrimp to the bacon fat and saute until bright pink. Remove the shrimp and add 8oz. sliced mushrooms and cook until tender. Add 2 cloves minced garlic and cook until golden brown. Deglaze the pan with 1/2C chicken stock and add 4 chopped scallions. Return the shrimp and bacon to the pan. Add lemon juice and Tabasco to taste and spoon over the grits.

Grilled Fish and Pasta with Shrimp and Mushroom Sauce - Adapted from AllRecipes.com

This started out to be broiled fish with shrimp and mush-rooms but we decided to create a pasta sauce from the mushrooms and shrimp. The fish was Red Snapper that was grilled on the Weber until just flaky. Saute 8 oz. of sliced mushrooms in 2T of butter. When the mushrooms are done, add 2T flour and chicken stock until the sauce has the desired thickness. Salt and pepper and Old Bay seasoning to taste. Finish the sauce with a squeeze of fresh lemon. Serve the sauce on pasta and as a topping for the fish and garnish with chopped parsley.

Fresh Pasta with Shrimp and Lemon Oil

We are back in Georgia for March and the shrimp here are wonderful. This recipe is adapted from Williams-Sonoma. Start by simmering together 1/4C olive oil and the zest from one lemon. Set the oil aside. Toast 1/2C bread crumbs in 1T olive oil until they are golden brown. Set them aside. Bring the water to a boil for cooking your favorite pasta. After the pasta is drained moisten it with some of the cooking water and a little olive oil. Cook the shrimp, along with 1 clove of minced garlic, in the lemon oil until they are pink. Add 2T capers and mix the drained pasta, the shrimp and bread crumbs together to serve. Top with fresh chopped parsley.