Its the first edition of What’s Cooking At FFSC. Now I feel like things are getting back to normal a bit here since the shift over from Packs and Tracks Outdoors.
So what’s for dinner anyway. This time its blackened shrimp and grits. Some of y’all probably don’t know what that is. Anyhow, I took a few shrimp, coated them with cajun seasoning and then dragged them through a little flour. Next the shrimp were seared until done in olive oil, served over grits with a few steamed veggies, corn, and a biscuit on the side. Don’t forget the shredded cheese!by