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Nothing says true Southern more than a Lowcountry Shrimp and Grits recipe.  Entire cookbooks from award winning chefs have been written about this dish with all its variations and cooking methods.  Although there is an abundance of amazingly delicious Shrimp and Grits recipes, I chose to share this one because Slathered Shrimp and Grits is more than delicious ingredients melded together yielding a taste that tantalizes the palate.  There is story behind each layer of this recipe. It represents an evolution and culmination of over 100 years of cooking history and draws on my rich family heritage. It is one of my family favorites and one that I am proud to share with you.

Pimento Cheese Grits

Makes 6 cups; 4-6 Servings

6 cups water
1 ½ cups coarse stone ground yellow grits
4 oz. cream cheese
4 tablespoons butter
8 oz. sharp cheddar cheese
1 cup roasted, peeled, seeded, and chopped red bell pepper.
1/2 tablespoon sea salt
Dash of white pepper

Bring water to boil in heavy-bottom stockpot. Slowly add grits, stirring constantly.  Reduce heat to low and continue stirring to prevent grits from scorching. Once grits have started to thicken continue cooking over low heat for another 30 minutes, stirring frequently. Add remaining ingredients and continue cooking for about 10 minutes until cheese melts and roasted peppers are well blended.

Grits should be very creamy and smooth. If mixture is too thick, simply add water ¼ cup at a time to get desired consistency. Season grits to taste with salt and pepper.  Keep covered and warm until ready to serve adding water as needed to maintain creamy consistency.

Roasted Peppers

You can use store bought roasted peppers, however I prefer to roast my own. Roasting peppers is very easy to do and un-used portions can be refrigerated and used for other recipes.

Preheat oven to 500 degrees.

Rub washed and dried peppers with olive oil and place on baking sheet in top rack in oven. Roast for about 25 to 30 minutes turning once or twice until skin is blistered and charred in some places.

Remove peppers from oven and place in bowl covered tightly with plastic wrap. Let cool for 10-15 minutes. Peel the skin, remove stems, cores, and seeds.

Slathered Shrimp

1 ½-2 lbs. fresh, domestic wild caught, shrimp peeled and deveined
2 tablespoons Olive Oil
½ – 1 bottle Slather Brand Foods Original Slatherin’ Sauce
12 slices premium crispy bacon (without hormones and antibiotics)
¼ cup chopped fresh parsley

While grits are cooking, place bacon slices on foil lined baking sheet and place in 350 degree oven until crispy.   Remove from oven, drain on paper towels, crumble and set aside.

Place oil in heavy bottom saucepan over medium high heat; add shrimp and stir, moving shrimp to sides of the pan. Pour Slatherin’ Sauce in the middle of the pan. Sauce will quickly begin to caramelize. Fold the sauce and shrimp together in the pan for about 3 minutes until shrimp are thoroughly cooked but being careful not to overcook.

Plating

Spoon hot pimento cheese grits on plate. Top with heaping spoonful of Slathered Shrimp. Generously sprinkle with bacon crumbles and finish with sprinkled chopped parsley.  The colors and smells are beautiful and the taste is amazing, so don’t be surprised when you family ask you to “Slather It On” more often!

Ingredients

• 2 pounds venison backstrap (tenderloin)
• 2 ½ cups pineapple juice
• 1/3 cup soy sauce
• I tablespoon minced fresh garlic
• 1 1/2 pounds thick sliced bacon
• 1-2 (16 ounce) bottles Slather Brand Slatherin’ Sauce®

Directions

1. Combine pineapple juice, soy sauce and garlic in covered container or large zip lock bag to make marinade.
2. Place venison in marinade and refrigerate for 2 hour to 8 hours.
3. Remove meat from the refrigerator, pat dry and let stand for 30 minutes, or until no longer chilled. Wrap venison fillets in bacon slices, and secure with toothpicks.
4. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas.
5. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready with water bottle spritzer. Grill, turning occasionally, until the bacon become crispy, 15 to 20 minutes. Slather on Slather Brand Slatherin’ Sauce® and let it caramelize. The slower, the better. Serve with additional Slather Brand Slatherin’ Sauce®.
6. Dig in, and prepare to want more!

Quail are well suited to a slow barbecue: they cook easily and their skin caramelizes perfectly with Slather Brand Slatherin’ Sauce®.

Ingredients

• 10 quail
• Salt and pepper to taste
• I cup Slather Brand Slather Brand Slatherin’ Sauce®

Marinade

• ½ cup fresh squeezed lemon or orange juice
• 1 cup Olive Oil
• 1 tablespoon minced garlic
• 1 teaspoon dried crushed basil
• 1 teaspoon dried crushed oregano

Directions

1. Open the quail by cutting along the backbone.
2. Remove the spine and ribs. Flatten the meat and season.
3. Marinate quail for 1 -6 hours in large zip lock bag and drain just before grilling
4. Prepare a moderately hot grill coal fire and place grill 4-6 inches above the grill.
5. Put the birds on the grill and grill both sides generously brushing with Slather Brand Slather Brand Slatherin’ Sauce® until meat is cooked and skin is caramelized.
6. Serve with additional Slather Brand Slather Brand Slatherin’ Sauce®.