Warmer weather makes me want southern cooking

I don't know what it is about warmer weather, but it always seems to make me crave southern cooking! Every spring I go through this - as the days get longer and warmer, my internal clock seems to set itself about an hour earlier and my tastebuds start hinting that they want more flavours like cubanelle peppers, sweet chilies, cayenne and black beans. Smother everything in cheese and add a dash of hot sauce, and you have truly created magic.

Southern cooking is a wonderful experience, in my opinion. A traditional Southern meal might consist of pan-fried chicken, field peas (such as black-eyed peas), greens (such as collard greens, mustard greens or turnip greens), mashed potatoes, cornbread, sweet tea and dessert (which would typically be a pie made from ingredients like sweet potato, chess, shoofly, pecan and peach). Southern cooking typically has a lot of inspiration found in black culture, and you might find "soul food" at a black church, family reunion, wedding or holiday celebration. In other words, it is mostly found during occasions where family is gathered. That's because it is a hearty meal that brought people together out of a need to survive and that slowly evolved into what Southern food commonly is today.

Well all of that history and togetherness is just another great couple of reasons why you should try out this recipe! I made this for dinner last night for my boyfriend and I, and let me tell you about the FLAVOUR! It was the most wonderful combination of creamy from the cheese-laden grits, spicy from a few hearty shakes of cayenne pepper, and savory from the Cajun spice that was generously applied to the shrimp. Overall, a wonderfully satisfying dish that was perfect for a spring evening when the weather isn't quite warm enough yet to sit outside without a sweater, but it's getting close!

Try this recipe out for your family and see what they think... but I am pretty sure that it will quickly become a fan favourite! Serve with a side a steamed garlic-infused collard greens and a thick slice of cornbread and you have a real winner.

Southern-Style Shrimp & Cheesy Grits:

For the cheesy grits:

· 1½ cups yellow cornmeal

· 4 cups water

· ¼ tsp. salt

· 1 clove garlic, smashed

· 4 tbsp. butter

· 1 cup heavy cream

· 1½ cups sharp cheddar, shredded

For the shrimp:

· 8 slices smoked bacon, cooked until crispy

· 1 lb. large shrimp, peeled and deveined

· 3 tsp. Cajun seasoning

· 1 tsp. ground cayenne pepper

· 2 tbsp. extra-virgin olive oil

· 1 large sweet pepper, finely chopped

· 3 green onions, chopped

· 2 cloves garlic minced

· 1 cup low sodium chicken or vegetable broth

To serve:

· 1 tsp. Parmesan cheese

· Thin-cut slices of crusty bread for soaking up all the delicious sauce

· Steamed collard greens infused with extra-virgin olive oil and garlic

1) Set a saucepan over medium-high heat and add water, grits and salt. When it boils, remove the pan from the heat and let sit, covered, for 15 minutes to soak the grits. When the grits are done soaking, put the pan back on the heat and cook on medium for 15 – 20 minutes or until the textures is as you want it. Remove from heat and stir in the butter, cream and cheddar cheese so that everything is well-combined and the cheese is melting

2) In a large skillet over medium heat, cook the bacon until it is crispy. Place on paper towels to drain when done, reserving the bacon grease in the pan. Once the bacon is cooled, chop coarsely and set aside

3) Add the shrimp to the bacon grease in the pan and set over medium heat. Sprinkle with Cajun seasoning and cayenne pepper. Flip the shrimp after one minute and cook for one minute longer. Remove to a glass dish when done

4) Add the olive oil to the skillet set over medium heat. Add the sweet peppers and cook until slightly tender (2 to 3 minutes). Reduce the heat to medium-low. Add the green onions and garlic and cook for 1 minute

5) Add the chicken broth to the skillet and return the shrimp and bacon to the skillet. Heat for 1 minute, covered, to give the flavours a chance to combine

6) Spoon the shrimp mixture over the cheesy grits, sprinkle with just a hint of Parmesan cheese and serve immediately with crusty bread and a solid red wine (cab merlot, perhaps…?)