Shrimp & Grits with Tasso Ham Cream Sauce!
This is a traditional Georgia Shrimp and Grits recipe, and why would you have it any other way? If you are visiting and have never tried this dish, please do so! I know you will fall in love with this tasty Georgia treat! If you are a resident of the area, I am sure you have heard of alternative ways to Shrimp and Grits!
3 Tbsp. butter or olive oil
1 1/2 lbs. uncooked large shrimp, peeled & de-veined with tails off
8 oz. Tasso ham or Andouille, cut into cubes
1 cup julienne red bell pepper
1 cup julienne green bell pepper
2 large garlic cloves, chopped
1 cup dry white wine
Pinch of saffron, optional
1/2 & 1/3 cup heavy whipping cream
1/2 Tbsp. fresh Italian parsley, chopped
1/2 Tbsp. fresh thyme, chopped
Salt and pepper to taste
2 3/4 cup water
1 cup stone ground white or yellow grits
Cheddar cheese, optional
Method of Preperation:
Melt butter in a large skillet. Cook shrimp for 1 minute. Remove and reserve. Add ham, bell peppers and garlic and sauté for 3 minutes. Add wine and simmer until reduced by half, about 3 minutes. Add 1/2 cup cream, parsley, thyme and shrimp with juices. Simmer until shrimp are pink and sauce thickens to coat a spoon, about 3 minutes. Season with salt and pepper.
Make grits according to package or bring 2 3/4 cup water to a boil. Gradually whisk in grits, reduce heat and simmer until grits are tender, about 30 minutes. Whisk in remaining 1/3 cup cream and 1 Tbsp. butter; season with salt and pepper, add cheddar cheese if desired. Spoon grits into bowl and top with shrimp/ham sauce. Garnish with chopped parsley.
Yield: 4 servings.
Salt Marsh Transformation!
Surrounded by a mostly evergreen maritime forest, the salt marsh reveals the arrival of spring in very subtle ways. As each day gets longer and warmer, we witness a transformation in both the plants and animals that fill the salt marsh eco-system.
Looking across the broad expanse of marsh, the low lying field of grey-brown is now punctuated with bright green, evidence of a new crop of cordgrass.
A perennial, shoots of cordgrass (Spartina Alterniflora) sprout from the rhizome anchored in the mudflats. By summer, the grass has matured to a height of about 5 or 6 feet and is brilliantly green. As autumn approaches, golden seed heads appear – great food for wintering birds – and by early winter the seasonal crop turns brown and dies off.
The decaying cordgrass serves our eco-system in numerous ways.
Wracks of dead cordgrass drift up onto our beaches where it forms the foundation for our dune system, as well as providing important nutrients in the sandy habitat. Nesting birds carry off pieces of the dead grass, or the detritus remains in the salt marsh adding to the mix of organic material in the water. Have you ever noticed all the particles floating in the water? That’s decaying cordgrass, and lots of other good organic matter.
As the marshes renew themselves, migrating birds such as loons, mergansers, and buffleheads are leaving the confines of our marsh habitat. Bald Eagles, having re-established their pair bonds and re-inhabited the nests they left a year ago, are seen in flight overhead or perched high on a tree or power pole. Their chicks are ready to fledge. Look for these, too, on nearby oyster shell banks. Especially in the morning, just as the sun rises, I’ve observed these magnificent raptors enjoying a fat fish or two.
Osprey pairs are busy refurbishing their nests (like eagles, osprey return to the same nest year after year), laying one or two eggs, and patiently awaiting young chicks.
And like the eagle and osprey, our quintessential Lowcountry salt marsh birds – heron, egrets, white ibis, wood storks – will be busy with nesting activities and scouring the mudflats for fish and crustaceans to feed their young. When not in the salt marsh, find them in trees overlooking the marsh.
Dolphin, while residing in our waters year round, really seem to enjoy warming waters, and become much more active. Usually, during this time, our resident population of dolphin is joined by migrants who have spent the winter traveling the Eastern seaboard or inhabiting waters just off our coastline. Springtime observations of our Atlantic Bottlenose dolphin can be truly dynamic; as they play and eat and welcome offspring into the family.
Get Outside and discover the arrival of spring in the salt marsh!
For over 30 years, Outside Hilton Head has provided personalized adventures for all ages, from kayak, fishing, nature and dolphin tours to kids camps, history excursions, family outings and stand-up paddle boarding. “The Island’s outdoor outfitter” also offers an outstanding selection of clothing, gear and accessories for men, women and children at the flagship store in the Plaza at Shelter Cove and a second location in Palmetto Bluff. (843) 686-6996 or outsidehiltonhead.com.
By Capt. Patte Ranney, Master Naturalist, Outside Hilton Head
Oysters Stand Apart as a Sea Island Delicacy!
Oysters have been a favorite staple for The Sea Islands for centuries.
Early Native Americans harvested oysters, subsisting on the plentiful bivalve populations in Lowcountry waters. At low tide, oysters can be seen rising from tidal saltmarsh creeks throughout the area. In fact, Savannah’s waters have traditionally been considered some of the richest oystering areas along the Atlantic coast, with a number of oyster canning factories once operating throughout the region.
One of the most traditional ways to eat oysters in The Sea Islands is to steam several bushels in a communal oyster roast. First, rinse the oysters well to remove any excess dirt or mud. Then, build a fire under a thin sheet of metal or wire mesh. Dump the oysters over the sheet or mesh and cover them with a wet burlap bag, soaked well with water or even beer. The wet burlap steams the oysters until they pop open, which indicates they are ready to savor.
The hot oysters can be shucked with an oyster knife, dipped into drawn butter or cocktail sauce or simply enjoyed au natural. The briny flavor offers a delicious taste of the Lowcountry – plus, they are loaded with nutrients. One of the most nutritionally well-balanced foods, oysters contain protein, carbohydrates and lipids and are an excellent source of Vitamin A, thiamin, riboflavin, niacin, Vitamin C and Vitamin D.