Food Network stars Pat and Gina Neely, who host "Down Home with the Neelys," have gone from high school sweethearts to opening a new restaurant in New York called "Neely's Barbecue Parlor." Want to make spicy shrimp and grits like true Southerners? Check out these recipes.
Recipe: Gina’s spicy jumbo shrimp (on this page) Recipe: Grits (on this page)Heat a heavy sauté pan over high heat.
Add the vegetable oil to the pan and sauté the shrimp for between three and four minutes or until pink.
Remove the shrimp and reserve warm. Add the ham and half of the butter to the same pan and cook for two minutes.
Add the shallot, garlic and scallions and cook one minute more.
Add the tomatoes, Neely's BBQ seasoning, oregano, cayenne pepper, thyme leaves, parsley, lemon juice, hot sauce and Worcestershire sauce to the pan. Add the shrimp back to pan along with remaining butter and toss well to coat.
To serve mound the grits in the center of a plate and pour the shrimp and sauce over. Sprinkle more scallions if you wish. Add salt and pepper to taste.
Serves four
In a small pot, bring the water, milk and salt to a boil.
Slowly stir the grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed.
Let the pot return to a boil, cover with a lid, lower the temperature and cook for approximately 30 minutes, stirring occasionally.
Add more water if necessary. Stir in the butter and serve.
Serves four
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