Many oyster lovers are planning their “Oysterfests!”
Here is a great way to save your fingers in the process – use “The Shell” – the latest and greatest design in oyster shucking boards. Thanks for sharing your photos Bill and Phil!
Quick tip – Use the edge of the board to hook to your table. That will stabilize the board and give you more leverage in the shucking process! For more information on “the shell” click this link THE SHELL .
Have you ever had shrimp and grits? If not, this easy recipe may tempt you into give it a try.
- 4 cups water
- Salt and pepper
- 1 cup stone-ground grits
- 3 tablespoons butter
- 2 cups shredded sharp cheddar cheese
- 1 pound shrimp, peeled and deveined
- 6 slices bacon, chopped
- 4 teaspoons lemon juice
- 2 tablespoons chopped parsley
- 1 cup thinly sliced scallions
- 1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Use your Ulu knife to add chopped bacon, lemon juice, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Recipe courtesy Martha Nesbit; Photography Credit of Shrimp and Ulu Knife: Christine Gonzales; Shrimp and Grits : André Baranowski