Tag Archives: cheddar cheese recipe

Shrimp and Grits Northern Style with Pickled Celery

A recipe to delight – the creamiest of grits, topped with sweet succulent shrimp tossed among red pepper and onion slices with some heat from the butter and to cut through that richness some pickled celery.  Inspired by one of the best meals in Nashville and adapted by this northern girl , who can’t find okra so easily out of season but celery is a good fill in and using some sriracha for heat since it’s a condiment of the moment to add the right amount of heat to the dish. Enjoy.

From by the bay, wishing you a shrimp and grits food memory!


blog pickled celery

Spicy Pickled Celery

Food 52 by vrunka • March 13, 2012

1 cup white vinegar
1/4 cup sugar
1 tablespoon salt
4 garlic cloves, smashed
1 tablespoon mustard seeds
1 teaspoon red chili flakes
1 tablespoon cracked peppercorns
8 large celery stalks, peeled and cut into pieces (see note)


Bring the vinegar, sugar, and salt to a boil in a small saucepan. Stir until sugar and salt are dissolved. Remove from heat and add garlic, mustard seed, peppercorns, chili flakes. Place the celery pieces in a large bowl (preferably glass or ceramic) and pour the vinegar mixture over it. Stir to combine spices. Make sure all the pieces are submerged in the brine. Allow to cool completely (at least a couple hours) before serving. If you would like to make longer stalks into pickles, you can cut them to the length of the tallest wide-mouthed Mason jar you have. Stand them upright in the jar and pour the brine over them. Cover tightly. As the pickles cool, you may have to shake the jar (carefully!) to distribute the spices and brine

blog shrimp and grits pick

Shrimp and Grits Northern Style with Pickled Celery

Adapted from Nashville Chef’s Table by Stephanie Stewart-Howard recipe from Sunset Grill

Serves 6


For Grits

  • 1/2 quart chicken stock
  • 1/2 quart heavy cream
  • 2 teaspoons fine sea salt
  • pinch of fresh ground black pepper
  • 1 cup grts
  • 1/4 pound shredded white cheddar cheese

For the flavored butter

  • 1 pound butter, melted
  • 1/4 cup sriracha sauce ( or tabasco)
  • 1 teaspoon honey

For the shrimp

  • 1 1/2 pound of shrimp
  • 1 1/2 cup sliced red bell peppers
  • 1 1/2 cup sliced sweet onion
  • 2 tablespoons canola oil to saute


To make the grits

Heat all the ingredients except the grits and cheese in a pan on the stove. Turn the heat to low and then add the grits. Stir frequently until soft, about 30 minutes, then add the cheese.

To make the hot butter

Mix all the ingredients together thoroughly.

To prepare the shrimp and assemble dish

In large saute pan, heat the oil and add the bell peppers and onions. Saute until starts to soften. Add shrimp and cook 1/2 way, add the butter and continue to cook until shrimp is done. The shrimp should be pink and no longer translucent. Serve over grits and garnish with pickled celery.

Twice As Naughty Baked Potato

a baked pot

Christmas is a time for traditions and celebratory meals ! Growing up that meant this favorite side dish, twice baked potatoes. My mom always made these for our Christmas meal – we would only them once a year, which makes the dish twice as special . We would eagerly anticipate having this special potato dish , which gets it name from baking the potatoes twice. First, you bake the full potato , next it’s cut in half and you scoop out the flesh of the potato , add lots of lovely ( naughty ingredients such as butter, mayonnaise and cheddar cheese and then bake the potatoes a second time. You will love the richness and texture of these twice baked potatoes. Start your own tradition this Christmas making this luxurious side dish!
From by the bay, wishing you naughty food memories!

Twice Baked Potato

Serves 6-8

6 russet potatoes

1 tablespoon olive oil

3 tablespoons unsalted butter

3 tablespoons mayonnaise

½ cup whole milk

½ cup scallions, chopped

2 cups grated sharp cheddar cheese

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

3 tablespoons chives, chopped


Preheat over to 350F. Sprinkle potatoes with olive oil and spread to coat the potato. Wrap each potato in aluminum foil and bake in the oven for 1 to 1 ½ hour until potatoes are tender. Remove from oven and let cool until you can touch. Cut each potato in half with a serrated knife and scoop out the potato from each half into a bowl , leaving the outside skin in tack. To the bowl with the potatoes add butter, mayonnaise, milk, and beat with an electric mixer until fluffy. Fold in the scallions, salt and pepper. Fill each potato skin with the potato mixture. Place onto a baking sheet and top the stuffed potatoes with grated cheese and paprika. Bake in a 350f oven for 15-20 minutes and until heated through and cheese is melted. Remove from oven, sprinkle with chives and serve warm.