Latest Episode:
- Almost Heaven Plantation
Bob heads to Almost Heaven Plantation in Ridgeland, South Carolina, a premier wing-shooting destination offering world-class quail, dove, and duck hunting. Featuring Morgan Hilton, this episode highlights the plantation’s rich history, its 2,000-acre natural habitat, and the legacy of its founder, Warren Hilton. With expert guides, trained bird dogs, and breathtaking low-country scenery, this adventure captures the excitement of upland bird hunting while celebrating Southern hospitality and tradition.
- Ritchie’s Shrimp & Grits | The Sportsman’s Table
Ritchie shows Bob his specialized way of making traditional Shrimp and Grits.
https://www.facebook.com/Ritchies-General-Store-Eatery-106947144946880/
Ritchie’s Shrimp and Grits
Grits
Ingredients
- 1 c. Stone ground grits
- 2c. Water
- 2 tsp salt
- 2 c cream
- 1 c shredded parmigiana cheese
Procedure:
Bring water and cream and salt to a boil slowly stir in grits. Cook for 30 to 35 mins cooking on medium low heat. Once cooked stir in cheese. Keep hot for plating.
Shrimp
- 2 Tbsp butter
- 1/2 green pepper cut in slices
- 1/4 red onion cut in slices
- 1/4 c white wine
- 4 ounces smoked sausage cut into half rounds
- 4 ounces cut white corn
- 1 tsp thyme
- 1 tsp basil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 24 each 24-32 shrimp
Procedure:
Melt butter over medium high heat sauté peppers and onions until onions are translucent. Add corn and sausage and heat for two minutes. Deglaze pan with wine and reduce slightly. Add shrimp and sauté until almost done and season with thyme, basil, pepper and salt.
For plating put a bed of grits on the plate and top with shrimp mixture and serve hot