Gullah House

MISS HANNAH’S  grits-and-shrimp CASSEROLE



Heat oven to 350 F. Grease 2-quart baking dish; set aside. In large bowl, combine cooked grits, cooked shrimp, 1 cup cheese eggs, milk, garlic, and (if desired) salt.  Spoon into prepared baking dish, sprinkle with remaining cheese. Bake until set, about 25 minutes. Make 6 servings.

This grits-and-shrimp casserole is a favorite at the Gullah House restaurant.

2 ½ cups cooked grits
1 pound cooked shrimp
1 ½ cups shredded cheddar cheese
2 large eggs
¼ cup milk
2 cloves garlic
1 teaspoon salt (optional)

AUNT BITSY’S PEACHY RICE PUDDING

This comfy dessert is from Elizabeth Leonard of Camden, South Carolina, and Harlem. She’s the aunt and a cooking inspiration of our food-department intern. LaVon James.

2 large eggs
¾ cup granulated sugar
2 cups whole milk
1 teaspoon pure vanilla extract
2 cups hot cooked rice
8-ounce can cling peaches. Cut into large chunks, or 2 cups fresh peaches with their juice
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
Optional garnish: whipped cream

Heat oven to 325F. In large bowl beat eggs; stir in sugar, milk, vanilla, hot rice and peaches. Stir in spices. Transfer to ungreased casserole dish. Bake about 45 minutes. Serve warm or refrigerated about2 hours to chill. Garnish each serving with dollop of whipped cream. Makes 6 servings.