Christmas Eve Dinner

Mama Bird's Cupcake & Cake Info

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!!