Easter Weekend Events

Y'all.  How much do you love Easter?  It has always been one of my favorite holidays, but this year it was extra special.  My baby brother (a.k.a. Buddy) flew in from Charlotte, some of our closest friends drove in from Richmond, my in-laws came from Clemson, and my parents made the long trip down from good ol' Acworth...yes, all in one weekend.  Sylvan was a revolving door, but boy did we love it.

Since T and I decided to host Easter Brunch for the whole clan, we had to be sure we cooked up something that lived up to the mighty Easter Brunch expectations.  We decided to make Shrimp & Grits on T's baby, his Big Green Egg.  And holy-moly, the hubs did quite an amazing job.  If y'all are looking for a spankin' new recipe to fix the cravings of hungry family members and guests, try the Shrimp & Grits.  You can't go wrong!  After allowing our main meal to settle, as well as imbibing in a few glasses of vino, we completed brunch with a variety of cupcakes from Miss Mamie's...YUM!

Although I may or may not still be in a food coma from yesterday's deliciousness, we had a fabulous time with those we love most.  The entire weekend was filled with many laughs, stories, worship, and most importantly, memories we'll always keep close to heart.  The older I get, the more I realize just how precious our time is...sappy, I know, but oh-so-true.  So, on that note, enjoy each moment on this Monday!

T's BGE Shrimp & Grits (via food.com)

Ingredients

• 1.5 lbs. medium shrimp, peeled, halved lengthwise, and deveined 
• 1 lemon, juice of
• Tabasco sauce
• 1.5 tsp. salt
• 1.5 cups stone ground corn grits (not instant or quick-cooking)
• 1 turkey kielbasa
• 1 small onion, finely chopped
• 1/4 cup finely chopped green bell pepper
• 1-2 garlic cloves, minced
• .5 cup thinly sliced scallion
• 2 T unbleached all-purpose flour 
• 1 cup chicken stock
• 1-2 T unsalted butter
• 1 cup grated cheddar cheese 

Directions

1. Combine shrimp with lemon juice and a couple of generous splashes of Tabasco sauce; let sit while you begin the grits and gravy.
2. Make the grits: in a large heavy saucepan, bring 6 cups water and 1 tsp. salt to a boil.
3. Whisk in the grits a few handfuls at a time (they will bubble up initially).
4. When you have added all the grits, decrease heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end.
5. While the grits simmer, start the gravy (which T did on the Big Green Egg): fry turkey kielbasa in a skillet over medium heat until brown; stir in the onion, green pepper, and garlic; continue cooking until onion and pepper are limp, about 5 minutes.
6. Add in the scallions; sprinkle flour over the mixture; continue sauteing for 5 minutes longer.
7. Stir in the stock and remaining salt; cook for 5 minutes longer; remove from the heat while you finish the grits.
8. When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese.
9. Add a splash of Tabasco sauce and more salt, if desired.
10. Cover the grits while you finish the gravy.
11. Return the gravy to heat and stir in the shrimp; cook until the shrimp are opaque throughout, about 5 minutes.
12. Serve immediately mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy....enjoy!