This dish is thought to have originated in the Low Country of South Carolina, where it was traditionally served alongside grits at breakfast. The shrimp were fried until they became opaque before being topped with bacon grease and onions; green pepper would also be included for spices!
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ADDRESS
P.O. Box 408
Hope Mills, NC 28348
PHONE
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EMAIL
spices@msmickeys.com
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1. In a medium saucepan, bring the grits, water, salt, and black pepper to a boil over medium heat, stirring occasionally.
2. Reduce the heat to low and simmer for 5 minutes, or until the grits are tender.
3. Heat cast iron skillet
4. Stir in the butter, green onion, garlic, thyme, Super Creole Seasoning and Extreme Fiery Blend, and cook for 1 minute.
5. Stir in the flour and milk, and cook, stirring constantly, for 5 minutes, or until the mixture thickens.
6. Add the shrimp and wine, and cook for 3 minutes, or until the shrimp are cooked through.
7. Stir in the parsley, and serve hot.
Begin by preheating your oven to 375 degrees F. Grease a 9 X 13-inch baking pan with butter or nonstick cooking spray.
Cut the French bread into cubes and spread them evenly in the greased baking pan. Set aside.
In a large bowl, whisk together the eggs, egg yolks, milk, brown sugar, granulated sugar, cinnamon, cornstarch, and nutmeg until fully combined. Stir in vanilla extract and raisins and mix until blended.
Pour the mixture over the bread cubes and gently stir with a large spoon or spatula to ensure that all the bread cubes are coated. Let stand for 15 minutes so that the bread can absorb some of the liquid mixture.
Once 15 minutes have passed, place into the preheated oven and bake for 30 minutes or until golden brown. Remove from oven and let cool for 10 minutes before serving. Serve warm with rum sauce (see instructions below).
To make rum sauce: In a small saucepan on medium heat add rum and water. Simmer for about 5 minutes to allow flavors to combine then add granulated sugar and continue stirring until sugar has dissolved completely. Bring mixture to a slow boil then reduce heat to low and let simmer for an additional 8-10 minutes stirring occasionally until desired thickness is reached (make sure not to let it thicken too much). Serve warm over Creole Bread Pudding. Enjoy!
