Old Charleston Style Shrimp and Grits

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Ingredients
1 cup coarsely ground grits
3 cups water
2 teaspoons salt
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Directions
Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

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Black-Eyed Pea Soup

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I met Joanie Simon at the Devoured Culinary Classic last year during a Restaurant Live Arizona presentation with Chef Justin Beckett. She has been posting recipes of some of her dishes she makes on her monthly email. This one looked really good. She cooked this Black-Eyed Pea soup in a pressure cooker. I don’t own one and made this in a pot instead. It was super delicious and a fun dish to make to start off 2016.

Ingredients
16 ounces black eyed peas, dried
1 yellow onion chopped
12 ounces chopped carrots
2 tsp Better Than Bouillon Chicken
¼ tsp caraway seeds
2 tsp garlic powder
1 tsp Lawry’s seasoned salt
1 Tbs Sriracha
1 tsp paprika
¼ cup balsamic vinegar
1 Tbs oil
8 cups water
12 ounces chopped Andouille sausage
3 cups chopped collard greens

 
Instructions
Put dried black-eyed peas in a container and cover in water, 1 inch higher than the beans and allow to soak overnight.
The next day, drain the beans, rinse and place in the pot of an electric pressure cooker. Add in chopped onion, chopped carrots, bouillon, caraway, garlic powder, seasoned salt, Sriracha, paprika, balsamic vinegar, oil and water. Set pressure cooker at 6 minutes on high and allow to cook.
Once the 6 minutes is up on the cooker, release the pressure and add in the sausage and collard greens. Cover the pot again and pressure cook for 2 minutes on high.
Once cooking is completed, keep on warm until ready to serve. Add more salt to taste.
Serve with chopped scallions.

Waterman’s Surfside Grille

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“Where the Chesapeake Bay meets the Atlantic Ocean!”

Waterman’s Surfside Grille has captured the flavors of Virginia Beach since 1981. Located right off the Virginia Beach boardwalk, this beautiful restaurant has both indoor and outdoor patio seating and a fun vibrant atmosphere. I got the Waterman’s Original Pasta – shrimp, scallops and andouille sausage sautéed with a Cajun cream sauce served over pasta. The portion size was perfect and the pasta was amazing. I didn’t try it, but I hear the Original Waterman’s Orange Crush (orange vodka, triple sec and sprite) is amazing as well. They even hold a festival called the Crush Fest that celebrates the drink. This place was jam-packed, so I ate at the bar and people watched. I highly recommend stopping in for a visit at this local favorite. Waterman’s partners with the Virginia Aquarium and participates in their Sensible Seafood Program (promoting seafood that is plentiful and harvested in environmentally friendly ways). I included a video about it below.

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Waterman’s from the beach

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Waterman’s Original Pasta

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Waterman's Surfside Grille Menu, Reviews, Photos, Location and Info - Zomato