Homage to the New Orleans Hornets

The "Star"

Crab mixture for the Crab Stuffed Shrimp

Crab Stuffed Colossal Shrimp, ready to be placed under the broiler

Finished appetizer, ready to be devoured

Shrimp and Grits cooking

Main entree--Unreal!

Tablescape--notice the beads!!

So, some of you may not realize but the first NBA team to ever grace the Oklahoma City court was the New Orleans Hornets.  We hosted the team after Hurricane Katrina a there was a time that Oklahoma City thought the Hornets would make OKC their home, but they didn't.  They went back where they belonged, New Orleans; however, it wasn't long until OKC got their own NBA team.  The Oklahoma City Thunder! Tonight the Thunder played the Hornets on their home-court in the Big Easy.  We decided we would make the trip with them, in spirit.  What better way to honor the team that started our journey, as a city, to gain our very own NBA team (which we adore and love!).

 

On the menu tonight: For our appetizer, Crab Stuffed Colossal Shrimp.  Main entree, Shrimp and Grits.  You get the idea: Shrimp was the secret ingredient and New Orleans was our theme!  The crab stuffed shrimp contained a stuffing made of crabmeat, breadcrumbs, heavy cream, onions and cayenne among other items.  The shrimp were butterflied and the stuffing placed atop.  It was broiled for 15 minutes.  They were delicious.  The crab brought a sweet flavor, and the shrimp were cooked to perfection.  The shrimp and grits were next.  The grits were started over the stove.  While they were cooking, onions and bacon were sauteed.  The shrimp was added to the onion mixture, while a 2-year aged sharp white cheddar was added to the grits.  Once the shrimp and onion mixture were complete, it was added to the grits.  The final product rested for 10 minutes.  It was so creamy, definitely at the help of the cheese.  The shrimp added the perfect texture.  Maybe the best part was when you would grab a piece of shrimp along with an onion and piece of bacon with the creamy cheesy grit.

 

For dessert?  A chinese massage.  Okay, not with the theme of New Orleans.  But, if you had the privilege of receiving one of these "oh my gosh" massages.......you would soon realize, as we have, that it fits ANY "theme" of the evening.

 

The Thunder didn't pull out a win, but the dinner and evening was a definite winner!

Until next time.....A la cuisine!

 

PS-For your enjoyment, we have listed the recipe for the Shrimp and Grits (below).  JAK decided to choose to post some of the recipes, for your enjoyment.  As always, if we don't have one listed you can always request it.

• 3 cups skim milk
• 3 cups Heavy Cream
• Salt and pepper
• 1 cup stone-ground grits
• 3 tablespoons butter
• 2 cups shredded sharp cheddar cheese
• 1 pound small shrimp, peeled and deveined
• 6 slices bacon, chopped
• Juice of 1 large lemon
• 2 tablespoons chopped parsley
• 1 cup thinly sliced scallions
• 1 large clove garlic, minced

Directions

Bring milk and cream to a boil and add your salt and pepper. Slowly stir in the grits and cook until the milk is absorbed. (about 20 to 25 minutes). Remove the grits from the heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned. Drain the bacon well and leave the grease in your pan. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving dish and slowly stir in the grilled shrimp and bacon that have been sauteing. Let stand for 10 minutes before serving.