Tag Archives: southern cooking

Shrimp & Grits



Salt the water well and bring to a boil.   Add the grits and cook until all of the water is absorbed, about 20 to 25 minutes.  Remove from heat and stir in the cheese, garlic and lemon infused olive oils.

Clean the shrimp and pat dry.  Fry the bacon in a large skillet until browned; remove and discard or save for another use.  Remove 1 TB of bacon fat and add to the grits.  Add the shrimp to the remaining grease.  Cook until the shrimp turn pink. Add the parsley and turmeric – saute for 3 more minutes.

Spoon the grits into a serving bowl, add the shrimp and mix well.

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well.


Fried Green Tomatoes

Fried green tomatoes are a great way to show off the deep flavor of Lucini olive oils.  The last time I made them I was in North Carolina, so I added a tablespoon of Cheerwine to the milk and found that the tomatoes had an added sweetness that balanced well with the salted crust.  I have seen many recipes recommend avoiding olive oil for frying, but it actually makes the best frying oil.  When heated, olive oil is actually a very stable fat, working well at frying temperatures, in part due to the plentiful anti-oxidizing agents such as phenols and vitamin E.  Its high smoking point (over 400º F) is safely above the ideal temperature for frying food (350º F).


  • 2 C          Lucini Extra Virgin Olive Oilold
  • 4              Green Tomatoes (sliced 3/8 to 1/2 inch thick)
  • 1 C           Milk
  • 1 TB        Cheerwine (LUC Cherry if you’re not in the Carolinas)
  • 1 C           Flour
  • 1/2 tsp  Salt
  • 1/2 tsp  Ground Pepper
  • 1 C           Corn meal
  • 1 tsp       Smoked Paprika
  • 1/2 tsp  Salt
  • 1/2 tsp  Ground Pepper
  • 2              Eggs (beaten lightly)


In a small bowl, mix the milk and cherry vinegar.  In another, combine the flour with 1/2 tsp  salt and pepper.  Mix the corn meal, paprika, 1/2 tsp salt and pepper in a third bowl, and the beat the eggs well in a fourth.

Heat the olive oil in a large skillet over medium heat.  Dip each tomato slice in the milk to coat, then in the flour mixture. Dip the floured tomato slice into the egg, and then into the corn meal and make sure the slice is completely coated. Place the coated tomato slices in the hot oil, and fry until golden brown on each side, about 3 to 5 minutes per side.