Christmas Eve Dinner

This recipe for Shrimp & Grits is so yummy that I only make it 2 times a year, I fear if I made it any more than that it would lose some of its special"ness". So, every year since Hubs and I have been together I make this on Christmas Eve and I make it at the beach. I make Louis Osteen's BBQ Shrimp from his award winning cookbook. I did adapt the recipe a little and I serve it over Margret's Cheese Grits, a Southern Living classic recipe.





Louis' BBQ Shrimp



1-2 lbs of fresh shrimp

6 Tb butter

1/4 c Worcestershire sauce

1/3 c ketchup

8 Tb guava jelly (if you can find guava paste use 1/2 the amount, I have never found it! GOYA makes Guava jelly and I have found it at Harris Teeter)

4 oz beer

1/2 tsp salt

2 Tb pepper (more or less based on your taste, he uses WAY more!)



Mix all ingredients except the shrimp in a sauce pan over med heat, whisking until butter is melted and everything starts coming together. Continue to simmer for apx 10 mins or until thickened. Set aside.



Cook the shrimp in a small amount of sauce and slowly add more sauce once the shrimp are pink.



For the holidays I serve this over grits, however it makes an awesome addition to a food buffet. My girlfriends had a big baby shower and {B} was in charge of the food and she served the shrimp in a big bowl with buttermilk biscuits. It was the hit of the party!





Margret's Creamy Grits



2 c half & half

1/4 tsp salt

1/4 tsp garlic

1/8 tsp pepper

Bring above ing to a slow boil and slowly add grits.

1/2 c quick cook grits

Return to boil and allow to thicken 5-7 mins then add:

2 oz cream cheese

3/4 c shredded cheddar cheese (Gouda Cheese is awesome too!)

1/4 tsp hot sauce



SERVE IMMEDIATELY!!