A Southern Belle Visits Provence (Shrimp & Grits Provencal Style)

Photo: KC Quaretti-Lee

Ingredients

cups quick cooking grits (NOT instant)

cups boiling water

1 tablespoon Herbs de Provence

1 teaspoon onion powder

3 tablespoons salt (Paula Deen said make sure you salt the water enoug

4 tablespoons butter

1 cup grated mozzarella cheese

2 packages organic baby spinach

1 sweet onion finely chopped

2 tablespoons Olive Oil

1 pound shrimp

1 clove garlic

12 large fresh basil leaves

2 sun dried tomatoes packed in olive oil

1/4 teaspoon salt

4 tablespoons butter

1 tablespoon olive oil

1/2 Juice of lemon

Preparation

Pour the boiling water into a heated sauce pan and stir in the salt, onion powder, grits and Herbs de Provence.

Bring to a boil and reduce heat to a simmer and cook for 15 minutes

While grits are cooking prepare the shrimp

When the shrimp go into the sauté pan add the cheese to the grits and stir well; lower heat to just keep warm

Sauté onion until clear in the olive oil

Add the spinach and mix well

Cover and continue cooking over medium/low heat until wilted

Clean and devein the shrimp

Prepare a pesto using the basil leaves, sun dried tomatoes, garlic, olive oil and salt

Heat I tablespoon butter in sauté pan until bubbling then add the shrimp

Cook for 2 minutes add the remainder of the butter and cook for 2 minutes

Add the pesto and lemon; coat the shrimp well

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About

Paula Deen is the inspiration for A Southern Belle Visits Provence! The first time I tasted shrimp and grits was at Uncle Bubbas when I was in Savannah for the Real Women of Philadelphia live event to announce the talent search winners. All 16 of us finalists were treated to an incredible five days in Savannah. One of the highlights of our stay was lunching at Uncle Bubbas and actually meeting Paula’s’ brother Bubba. Wow, what a true southern gentleman!
I have been thinking a lot about shrimp and grits lately; wondering what it would be like if I introduced a French/Italian twist to the flavors. I was up against my husband not liking grits; he’s only tried them once or twice and decided they had absolutely no flavor. Now that was probably the preparation because how could they have no flavor when Paula’s recipes and other well known chefs for that matter, combine cream and a lot of cheese into the grits!
In the south of France, at least around Valbonne where I lived, shrimp is traditionally sautéed in butter with parsley, garlic or shallots and white wine. Scallops and frogs legs are done the same way and if you ever find yourself in Valbonne, you simply must try the frogs’ legs at the Valbonnaise Restaurant. They are the best I have ever had!
Well, both my picky teenager and my reluctant husband declared this recipe FANTASTIC! I’m going to send this recipe on to Paula Deen just for fun; who knows she just might try it!