Recipes & History
OF SOUTHERN FOODS
Shrimp
& Grits
In Africa the people have what is
known as millet, a more nutritious
type of corn, grown throughout the
continent since 4000 B.C. (Maize
has also grown in Africa since
Europeans brought it from America
in the 1500’s). It was and is still
used as a main staple, made into
breads, cereals, beverages, etc.
Eba is basically African grits made
from grinding kernels. When the
Africans came to America they
used the same technique to make
the grits we all enjoy today.
Ingredients:

4 cups water
Salt & pepper to taste
1 cup grits
3 tablespoons butter
1 pound shrimp, peeled and
deveined
4 tbsp. Olive oil
4 tsp. lemon juice
2 tbsp. chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Preparations:

1. Bring water to a boil. Add salt and pepper. Add grits
and cook until water is absorbed, about 20 to 25
minutes. Remove from heat and stir in butter.
2. Heat oil in skillet. Rinse shrimp and pat dry. In oil, add
shrimp. Cook until shrimp turn pink. Add lemon juice,
parsley, scallions and garlic. Sauté for 3 minutes.
3. Spoon grits into a serving bowl. Add shrimp mixture.
Serve immediately.
SOUTHERN SCENE MAGAZINE