First as British Colony and the First in Flight!
Established as a royal colony in 1729, North Carolina was one of the 13 colonies and is named in honor of King Charles I of England who first formed the English colony: Carolus is Latin for “Charles”. North Carolina is also known by the slogan “First in Flight” because on December 17, 1903, Orville and Wilbur Wright successfully piloted the world's first controlled, sustained flight of a powered, heavier-than-air aircraft at Kill Devil Hills in North Carolina's Outer Banks. As a coastal state, North Carolina culture and cuisine has been greatly influenced by the southeastern United States and early settlers from England English, Swiss, German, Scotch-Irish and Scotch descent.
Speaking of cuisine, grits are purely southern. They are often served with other flavorings as a breakfast dish, and can be either savory or sweet (though savory seasonings are more common).
This recipe is deliciously savory, and one that our girlfriends will be enjoying on our next road trip south!
Ingredients for 6 | Multiply by degree of hunger, divide by number of girlfriends!
2 hours, 45 minutes
- 1 cup uncooked stone-ground grits
- 1 large garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups water
- 2 cups shredded cheddar cheese
- 1/4 cup butter, cubed
- 1 pound peeled and deveined cooked shrimp (31-40 per pound)
- 2 medium tomatoes, seeded and finely chopped
- 4 green onions, finely chopped
- 2 tablespoons chopped fresh parsley
- 4 teaspoons lemon juice
- 2 to 3 teaspoons Cajun seasoning
Place the first 5 ingredients in a 3-quart slow cooker; stir to combine.
Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes.
Stir in cheese and butter until melted.
Stir in remaining ingredients. Cook, covered, on high until heated through, about 15-30 minutes.
Spoon onto a plate or bowl and enjoy!
Looking for a dinner place to gather with girlfriends? Here are a couple of great options when planning your next girlfriend gathering:
- Jargon Street Restaurant, Asheville | Owners Sean and Shelly Piper are perfecting the restaurant dining scene in a small historic building in the heart of West Asheville. Jargon’s continental social cuisine is inspired by the world around, unconstrained by borders, and intended to bring folks together to delight in a language all understand—delicious food.
Before the restaurant business, Sean worked as a grip and dolly grip for 17 years on TV shows and films such as The Hunger Games, Indiana Jones and the Crystal Skull, Into the Wild, Captain of America Civil War, Masterminds, and Three Billboards Outside Ebbing, Missouri. While working in the film/television business, he worked on the concept for Jargon in his free time.
Shelly has a master’s degree in arts administration, and had a career working in museums and galleries in Orlando, FL and Los Angeles, CA. She spent many years at the Getty Research Institute in Los Angeles, where she helped manage a wide variety of scholarly art history programming and publications.
Today, they serve great dishes like the North Carolina Trout with rapini, caramelized fennel puree, fingerling potato chips, and beurre blanc. This is a language I definitely understand!
- Nana’s of Durham | Scott Howell opened Nana’s over 25 years ago in the Rockwood neighborhood of Durham, quickly garnering national recognition and establishing Nana’s as a destination for seasonally inspired American cuisine. Scott has been nominated eight times by the James Beard Foundation for Best Chef: Southeast, and was at the forefront of Durham’s transformation into one of the South’s great dining cities. Nana’s is both a beloved neighborhood bar and fine dining restaurant.
Nana’s menu changes based on the season and locally available ingredients. It includes customer favorites like Scott’s seasonal risottos and truffled chicken liver paté, and entrées like rosemary roasted lamb rack and a wood fired prime New York strip steak. Nana’s offers daily specials highlighting local produce and North Carolina seafood. The Cast Iron Roasted Natural Chicken over Nana’s Pureed Potatoes with Sautéed Broccoli Rabe & Root Vegetables sounds delicious while both rustic and current.