Community Corner
Dacula Cooks of the Week: The Ulrichs and Harrises
This week, neighbors come together to create a southern classic.
This week's Dacula cooks are David and Colleen Ulrich, me (Jenn Harris) and my husband Ryan. All of us live in the Hamilton Mill subdivision. The Ulrichs share their family recipe for creamy grits. My husband and I share our recipe for creole shrimp.
My husband and I love great southern food. After enjoying several shrimp and grit dishes in Charleston, Ryan and I combined the flavors we liked best to create our own shrimp topping. When you combine our shrimp recipe with our neighbors' dish of creamy grits, you create a timeless southern classic.
The Ulrichs describe their creamy grits recipe as a family favorite.
David suggests adding a little spice to the grits to give them extra flavor.
“I cover the top of the mixture with SeasonAll to give the mix a faint orange tint.” he emailed. “Be careful as there is a lot of salt.”
David also offered advice on how to reach the exact thickness you prefer for your grits.
“If the mixture gets too thick, add whole milk or half and half to thin it out,” he suggested.
Creamy Grits
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Ingredients:
3 cups of Water
1 cup Aunt Jemima Quick Grits
4 tablespoons of butter or margarine
1 8 oz. pack of cream cheese
SeasonAll to taste.
1 to 2 cups whole milk or half and half
Preparation:
1. Boil the water, add salt if desired.
2. Add the margarine and the cream cheese.
3. Once melted, add the grits and follow the instructions on the package.
4. Serve.
Creole Shrimp
Ingredients:
2 tablespoons of olive oil
6 oz (1/2 of a packet) bacon
2 tablespoons minced garlic
1 12oz can of petite diced tomatoes
2 tablespoons butter
1lb peeled and deveined shrimp
dash or two of creole seasoning (to taste)
Preparation:
1. In a large skillet, heat olive oil over medium heat
2. Add bacon, and cook until crisp
3. Remove bacon with a spoon, and set aside on a paper towel. Leave as much bacon grease in the pan as you can
4. Add garlic, tomatoes, butter, shrimp, and creole seasoning to taste
5. Cook until shrimp turn pink
3. Serve over creamy grits and top with crumbled bacon
Enjoy!
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