I love finding a new recipe to add to my
collection of favorites.
This one is from the book
“Whiskey In A Teacup” by Reese Witherspoon.
I cut the recipe in half for the two of us and
followed it exactly, making only a slight change
to the procedure. The full recipe with all
the other menu sides would serve 6-8
for entertaining. But, it’s easy enough
for any day’s dinner.
for any day’s dinner.
1. I added the water and Worcestershire sauce
along with the tomatoes, then added the shrimp.
2. I keep tomato paste measures out in 1 T scoops
in the freezer, so it’s always easy to add to a
recipe. It melts right in with the liquids.
3. The grits definitely needed more water.
Her directions call for only 3 C water.
I used the package for guidelines.
Reese’s menu suggestions:
southern dinner party
Cheddar Biscuits
Shrimp and Grits
Sauteed Baby Kale
Mud Pie Trifle
Cowboy Cookies
Shrimp and Grits
FOR THE SHRIMP
2 T olive oil
1 T butter
1 medium onion chopped
1 small green pepper, chopped
3 cloves garlic, minced
1 (14 oz) can diced tomatoes with liquid
1 t Cajun/Creole seasoning
(Tony Chachere’s Creole Seasoning)
2 T tomato paste
1/2 C water
2 t Worcestershire sauce
2 lbs medium-large raw shrimp, peeled
Salt to taste
chopped green onions for garnish
In a large skillet, add the olive oil and butter
over medium-high until the butter is melted.
Add the onions and green pepper and saute until
softened, about 4 minutes.
Add the garlic and cook for 1 minute more.
Stir in the tomatoes and their liquid, the
tomato paste, creole seasoning, water, and
Worcestershire sauce. Cook for 2-3 minutes.
Add the shrimp, stirring for 4-5 minutes until
the shrimp turn pink. Remove from heat.
Taste and add salt if needed.
Serve immediately over warm grits.
Garnish with chopped green onions.
FOR THE GRITS
1-1/2 C grits (not quick-cooking)
1 t salt
4 T butter
3-4 C water
Bring the water to a boil in a medium saucepan.
Stir in grits and salt. Bring back to a boil,
stirring occasionally, then reduce the heat
to low, stir in the butter, and simmer for about
15 minutes. The grits will absorb all the water,
so you need to stir them occasionally and
add more water if they become too thick.
Enjoy!
“Karniyarik” means “split belly,” which refers to the technique used to stuff them, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. By the way, this was my first time making these, and when I mentioned in the video only doing 15 minutes of research before filming, I wasn’t joking. So, you’ve been warned. 
