It's not a real fireplace, but one of those gas ones where you push the button and "poof!" the fire lights. Better yet, when it gets too hot or you want to run out of the house, you can push the button again and it goes off. No smell, no embers, no burned up kitties from getting to close! The whole thing is enclosed in glass, but you can't tell by looking at it!
The kitties love this weather, too, especially when they get to have their fireplace!
It's a perfect night for one of Miss Ginger's southern favorites: shrimp and grits.
Miss G didn't grow up eating shrimp and grits- Momma Ginger only ever made grits for breakfast. Shrimp and grits are most common around Charleston, and thoughout the Carolinas and that part of the south. Miss G discovered them during her travels to Atlanta, and eats them there whenever she gets the chance.
5 comments:
We thought of you today when we went to the mall. We entered through Macy's :o)
It is very chilly here as well, but we do not have a fireplace (that is in the plan over the next 5-10 years).
Glad you are home and that the kitties are cozy.
(sigh) Wish we had a fireplace! That's a little ways off, when we expand a bit. I love the print above your fireplace, by the way. That's lovely.
Shrimp and grits?! I've never heard of that, but damn, that sounds good. If you don't want to put the recipe up here, will you email it to me? I'm not sure if Ken would go for the grits, but maybe would eat a few...with lots of shrimp!
Hugs, Beth
seems like a lovely fall day! we're still sizzling in Southern California
cute cat :)
betty
Here's a recipe from Paula Deen. You can find more on foodnetwork.com.
Tell Ken the grits are polenta- they're pretty much the same thing! I use creamed corn and corstarch to thicken, in order to minimize fat. I'm trying to reduce!
Ingredients
2 servings cooked grits
2 tablespoons olive oil
1/2 cup diced tasso ham*
2 tablespoons diced leeks
2 tablespoons diced onion
2 tablespoons diced green peppers
20 medium to large shrimp, peeled and de-veined, with tails on
1 to 2 tablespoons white wine
1 cup heavy cream
Salt and pepper
Green onion tops, chopped
*Cook's Note: Tasso is a Cajun ham and is often hard to find outside of Louisiana, but you can find it at some specialty gourmet shops or by mail order. If not, you can substitute salt pork, pancetta, or prosciutto, but you will have to beef up your seasonings, as tasso is very flavorful.
Directions
Cook grits according to package directions; set aside and keep warm.
Heat oil in a large skillet over medium-high heat. Add tasso and saute until crisp. Add diced vegetables and saute until onions are translucent. Add shrimp and saute for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.
Divide grits among 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits. Garnish with green onion tops.
For a great wedding idea, use martini glasses to serve shrimp and grits, with the grits on the bottom and shrimp and sauce on top.
mmmmmm grits and butter and cheese mmmm
we city folk have a possum problem as well. our kids think they are giant rats. i am not sure what the city does with them. glad to see you are enjoying your time at home.
xxalainaxx
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