Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe for it? Or visiting a city for the first time, and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. The Signature Tastes of Mississippi captures the actual recipes from the restaurants that define the culinary tastes of the state. With almost 70 recipes from every corner of the state...from the John Currence's City Grocery in Oxford, to the Original Fried Pickles at the Hollywood Cafe, these are the restaurants and signature recipes that define the Magnolia State.Shrimp and GritsRecipe courtesy of Chef John Currence, City Grocery, Oxford, MS.Grits:1 C. quick grits4 Tbsp. unsalted butter3/4 C. extra sharp Cheddar cheese (white)1/2 C. grated Parmesan cheese1 tsp. cayenne pepper1 1/2 Tbsp. paprikaOriginal TABASCO(R) brand Pepper Sauce to tasteSalt and pepper to tasteShrimp:2 C. chopped smoked bacon3 Tbsp. olive oil1 1/2 lb. (20- to 30-count) shrimp, peeledSalt and black pepper1 Tbsp. minced garlic3 C.s sliced white mushrooms3 Tbsp. white wine2 Tbsp. lemon juice2 C. sliced scallions1. Cook grits according to package instructions; as they are finishing, whisk in butter, cheeses, cayenne, paprika and TABASCO(R) Sauce to taste.2. To prepare shrimp, cook bacon until it begins to brown; remove from heat and drain on paper towels. 3. Crumble bacon and set aside. Strain drippings and set aside.4. Heat a large skillet until very hot; add olive oil and 2 Tbsp. of bacon drippings. As oil begins to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp begin to turn pink; let pan return to original hot temperature.5. Stir in minced garlic and bacon bits, being careful not to burn garlic. 6. Toss in mushrooms and coat with oil briefly. Add lemon juice and wine, and stir for 30 seconds or so until everything is well coated and incorporated.7. When ready to serve, stir in sliced scallions and cook about 20 seconds.8. Serve immediately over the aforementioned, patiently waiting cheese grits. Enjoy, burp, and reminisce about those fine meals at City Grocery.
About the Author: Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest. He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef. In addition, he has served as an editor and contributing writer for several food publications. When not trying to shove food down his fellow firefighters' gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.