Tailgating Dish of the Week: Shrimp and Grits
This week the ESPN College GameDay crew sets up shop for the first time ever in The Grove, Ole Miss's vaunted and ballyhooed tailgating mecca. And if you look really close on Saturday, you might see a certain someone standing in "The Pit" of fans behind the GameDay stage, holding up a
hopefully? witty sign and soaking up the inevitable tailgating insanity frothing on every side. The crew will certainly talk at length about the HUGE implications Saturday's slate of SEC West bouts (six teams from the top 15 facing off?!) will have on the College Football Playoff landscape, extol their picturesque setting and pick Alabama to win [audible groan], but if you take one thing away from this post it's this: I'm going to be on TV!!!
It's a big deal, y'all.
Shrimp and GritsCall this one an homage to a former employer. James Beard award-winning chef and Oxford restaurant magnate John Currence whips up a mean rendition of this recipe at his City Grocery, and I've had it many times on fall Saturdays under the cool magnolia-scented breeze that blows through The Grove. Whip some up, send us some pictures, or tell us what your favorite tailgating recipe is. Most importantly, enjoy Week 6 of the college football season! Cheers.
- 3 cups water
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add white onion, garlic, and mushrooms to pan; cook 8 minutes or until mushrooms begin to brown and give off liquid, stirring frequently. Add shrimp and red pepper; cook 3 minutes. Combine half-and-half and flour in a small bowl, stirring with a whisk until smooth. Add broth, flour mixture, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon black pepper to pan; bring to a boil. Cook 2 minutes or until slightly thickened. Top with green onions. Serve shrimp mixture with grits.
Oh, and my pick 'em this week? Rebs win.