Gullah House Restaurant Miss Hannahs Casserole Food

GULLAH HOUSE RESTAURANT MISS HANNAH'S CASSEROLE

Steps:

• Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
• Drain well; rinse with cold water. Peel and devein shrimp; set aside.
• Bring 3 1/4 cup water and salt to a boil in a medium saucepan; stir in grits.
• Cover, reduce heat, and simmer 10 minutes.
• Remove from heat.
• Combine eggs and milk; gradually stir into grits.
• Stir in shrimp, garlic and 1 cup of the cheese.
• Spoon into a lightly greased 11 x 7-inch baking dish.
• Sprinkle with remaining 1/2 cup cheese.
• Bake at 350 degrees F for 30 minutes.
• Let stand 5 minutes.
• Garnish with parsley, if desired.

KARDEA'S GULLAH STYLE SHRIMP AND GRITS

Steps:

• Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add the bacon and cook until crispy. Remove and set aside, reserving the drippings. Add the onions to the skillet and cook on medium-low, stirring, until slightly tender and the skillet has browned bits, about 3 minutes.
• Meanwhile, sprinkle the uncooked shrimp with a few pinches of salt and pepper in a large bowl, then sprinkle with 1/4 cup flour and the garlic powder and toss. Set aside.
• Turn the skillet up to medium-high heat and add the canola oil. Test the oil temperature by dropping in a dab of flour. When it sizzles, add the remaining 1/4 cup flour. Brown the flour and onions, adding more oil if too dry, until slightly dark brown. Add the shrimp and bacon, breaking the bacon into small pieces, and stir with a wooden spoon. Slowly whisk in the hot water and bring to a slight boil, then stir and reduce the heat to a simmer until the gravy thickens and browns, 5 to 10 minutes. Taste the gravy and add more salt, pepper or garlic powder if needed.
• Serve the shrimp over the prepared grits topped with green onions.

GULLAH RED RICE

Steps:

• Rinse the rice until the water becomes slightly clear. (This removes the starch.)
• Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.
• Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more.