Spicy shrimp and grits, recipe below
I am in the midst of a series on spicy hot food. In my kitchen I have wonderful framed picture of different hot sauces from around the world. My wife Tina and my two children, who are five and eight, all love spicy hot food. In doing research for my book Hog and Hominy http://cup.columbia.edu/book/978-0-231-14638-8/hog-and-hominy I learned that allot of the peppers that spice up dishes here in the Americas came from Africa via the African slave Trade. Enslaved Africans cultivated them in subsistence gardens in Brazil, Cuba, Martinique, and the Carolinas. For instance, we know that, as early as 1742, South Carolinians cultivated Guinea Pepper from an African tree that planter and slave owner Eliza Lucas Pinckney claimed produced a “good ingredient” used for seasoning simple low country seafood dishes. Below is an out of this world spicy shrimp and grits recipe. I cannot think of a better meal on a cold day.
Spicy shrimp and grits recipe: http://myhusbandcooks.wordpress.com/2006/11/27/shrimp-n-grits-need-i-say-more/
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