Welcome to Margaret's Website!
Welcome to my official website.
Come on in and poke around. Take some time to browse through these pages, meet my characters, and learn more about my books.
And while you're here, please subscribe to my mailing list over there on the right even if you signed up on the old website. My dog ate the eList so this is the only way you'll hear from me directly. Except for the dog, no one else ever has access to my list, so you don't have to worry about privacy violations from me.
This is for those of you who have been asking for the recipe:
Shrimp 'n' Grits
(This recipe is very forgiving, which is why it's so imprecise. I forget where I got the basic one, but this is my adaptation. I buy a chunky end piece of salt-cured country ham. If you're southern you know what I'm talking about. If not, you could use pancetta or even bacon. Some people add a little cheese to their grits, some add a dash of tabasco to the sauce. It's hard to mess this up.)
4 servings of cooked grits
¾ cup of diced country ham
2 tablespoons olive oil
1 tablespoon butter
⅓ cup chopped onions
⅓ cup diced green pepper
2 T. diced tomatoes
a few tablespoons white wine
20-24 large shrimp, cleaned and veined (5 or 6 to each serving)
2 cups half-and-half
salt and pepper
• Cook your grits to the consistency you like. Cover and keep warm.
• Heat oil and butter and sauté the diced ham
• Add onions and pepper and sauté till onions are translucent and peppers are tender.
• Remove from pan
• In the same oil and in the grease released by the ham, sauté the shrimp just till pink. Will only take a few seconds. Don’t overcook. Remove from pan.
• Deglaze the pan with the wine, then add the half-and-half slowly and slightly reduce.
• Check your grits. If too stiff, add a little water and stir over low heat till of the right consistency. Turn onto a serving platter and make a hollow in the middle of the platter (or put the grits directly onto individual plates.)
• Stir the onions and pepper into the hot half-and-half, add shrimp and 2 tablespoons of diced canned tomatoes (if you use fresh, cook them when you do the peppers and onions).
• Heat through, then immediately spoon into the hollow of the grits