Nov-Dec-2015_Pg 11_no bleed

AT SEASON’S PEAK

Gulf Shrimp and Grits Serves 4 WHAT YOU WILL NEED ¼ cup of Rouses bacon, chopped 2 large shallots, minced 2 cloves garlic, thinly sliced ½ cup dry white wine 2 dozen 21/25 count Gulf shrimp, peeled and deveined ¼ cup warm water 1 tablespoon dried thyme ¼ cup sliced green onions ½ stick room temperature butter Creole seasoning, to taste 3 green onion tops, chopped Creamy Stone Ground Grits (recipe follows) HOW TO PREP In a large black iron skillet, cook bacon over medium-high heat until crispy, about 6 minutes. Transfer bacon to a plate lined with a paper towel to drain. Add shallots and garlic to bacon renderings and sweat until vegetables are wilted, about 30 seconds. Add wine, shrimp and water. Cook until shrimp begin to turn pink, about 6 minutes. Add thyme, green onions and butter. When butter has melted, adjust seasonings. Serve over warm grits and garnish with bacon pieces and green onion tops.

Creamy Stone Ground Grits Serves 4

WHAT YOU WILL NEED 2 cups water 2 cups Rouses whole milk 1 stick salted butter 1½ cups stone ground yellow grits Rouses salt and ground black pepper, to taste

HOW TO PREP In a medium pot set over medium-high heat, bring water, milk and butter to a boil. Slowly add in grits, stirring constantly. Reduce heat to low, cover and cook for 90 minutes, stirring occasionally. Season with salt and pepper and keep warm until ready to serve.

Holiday Favorites from our Butcher Shop Smoked Ham

Spiral Ham Turduchens Turduchen Sausage

Frozen, Fresh & Smoked Turkeys Stuffed Turkeys & Chicken Breasts Whole Tenderloins & Stuffed Tenderloins Ducks & Geese Rabbit Rack of Lamb & Leg of Lamb Pork Roasts, Rib Roasts & Crown Roasts Smoked & Fresh Sausage

ROUSES.COM 47 photos by Romney Caruso