Shrimp and grits are a taste of the Creole Old South

By Katherine Pope
Guest Columnist

   I love fireworks, so the Fourth of July has always been one of my favorite holidays. For the last few years we have celebrated the 4th with a wonderful party at our dear friend Michael's house. Michael has been a friend of our family for nearly fifteen years. His sons are almost the same age as our children, so over the years we were involved in many of the same activities and an easy family friendship naturally grew. 

    We have spent countless holidays together and have made many wonderful and lasting memories. Now that our children are all almost grown I think we cherish these times even more than we did in years past. 

    One of the things that makes Michael's Fourth of July parties so special is that they are always capped off by a spectacular fireworks show accompanied by patriotic music. I think everyone feels like a kid again when the sky fills with fireworks! The plantation style of the Maraggia family home always makes me feel a little like Scarlet O'Hara, and watching the sky exploding with sparkling fireworks only adds to the grandeur. I could almost imagine myself in a hoop skirt, if it was not July in south Texas.              Still, the graceful white columns and inviting wrap around porches take me back to another place in time. Nestled in the middle of the family farm I like to imagine what it must have been like to live in a simpler time, a time when you could spend the evening rocking on the patio and enjoying the cool breeze as the sun sets without your iPhone buzzing. 

    I always love to hear the story about how this beautiful home was built from a sketch Michael drew while he was still in high school. His summers were spent traveling through the south touring the great plantations of the day and his home is styled after the The Houmas, originally known as Burnside Plantation in Burnside Louisiana.  

    The plantation became part of the United States in the Louisiana Purchase and was at that time a working sugar cane plantation and later included four sugar mills. 

    The plantation was also the site of a famous duel between its then owner Daniel Clark and William C.C. Claiborne, the territorial governor of the day. The property is now called Houmas House Plantation and Gardens and is open to the public for tours. If you can’t make the drive to Burnside you can always make the short trip to Inez. You will feel like you are in the Old South, minus the duels.

    Another thing that always makes these Fourth of July parties special is the food. I love a good party and I really love good food! An invitation to eat at Michael's is truly a treat. Not only is he a farmer and rancher but he is also a culinary entrepreneur. If you have ever enjoyed a South Texas Milling product you know what I mean. 

    The antebellum setting of the party and our recent trip to New Orleans inspired me to make Shrimp and Grits, a little taste of the Creole Old South! If you are too busy to whip this tasty treat from scratch you are in luck, South Texas Milling is now offering a line called Tipsy Italian meals for two – their shrimp and grits are also easy and delicious! I am looking forward to sharing a little of my life and a little of my cooking with you each week, bon appetit!

Cajun Shrimp & Grits

Shrimp:

2 pounds peeled & deveined shrimp

¼ cup melted butter

2 TB Worcestershire sauce

2 TB lemon juice

1 tsp. Old Bay seasoning

1 tsp. coarsely ground black pepper

1 clove garlic, minced

1 tsp. Cajun seasoning

1 tsp. Louisiana style hot sauce

Grits:

5 cups chicken broth

½ tsp. garlic powder

1 cup quick cooking grits

2 cups shredded sharp cheddar

Instructions

Shrimp:

Arrange shrimp in single layer on shallow baking pan or cookie sheet.

Combine all other ingredients; pour over shrimp, and toss to coat.

Bake at 350 degrees for 15 to 20 minutes, being careful not to overcook.

Grits:

Bring broth and garlic powder to a boil in a large saucepan.

Stir in grits with wire whisk.

Reduce heat to low; cook 5 minutes or until thickened, stirring often.

Add cheese, stirring until melted.

    Katherine Compton Pope is a wife, mother, and realtor. she loves living in Jackson County, Texas. Katherine may be contacted at whatscookingkatherine@gmail.com