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lili@delightfulpalate.net

Grilled Shrimp and Grits with Delightful Palate's Balsamic Garlic honey

Grilled Shrimp and Grits with Delightful Palate's Balsamic Garlic Honey

Serves 6 

One pound medium size shrimp, shelled leave tails on

1 red bell pepper, sliced in ¼ inch slices

1 yellow onion, cut into 10 wedges

½ link of smoked sausage cut into ¼ inch slices

1 teaspoon of seasoned salt

1 cup Delightful Palate’s Balsamic Garlic Honey

Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer alternating with the bell pepper, onion and sausage on each skewer. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 2-3 minutes on each side. 

Creamy Grits

Serves 4-6

Adapted from Bon Appétit Magazine

3 cups chicken stock or canned low-salt chicken broth

1 cup whipping cream

4 tablespoons butter

1 cup quick-cooking grits

Bring stock, cream and butter to simmer in heavy medium saucepan over medium heat. Gradually whisk in grits. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.