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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Shrimp & Grits by Terri Aron

Category: Entrees  |  Permalink

Published: Friday, June 17, 2011

Shrimp & Grits by Terri Aron

2 cups water

1 (14-oz.) can chicken broth

3/4 cup half and half

3/4 teaspoon salt

1 cup regular grits

3/4 cup shredded cheddar cheese

1/4 cup grated parmesan cheese

2 tablespoons butter

1/2 teaspoon hot sauce

1/4 teaspoon white pepper

3 bacon slices

1 lb. med. size shrimp, peeled and deveined

1/4 teaspoon black pepper

1/8 teaspoon salt

1/4 cup all-purpose flour

1 cup sliced mushrooms

1/2 cup chopped green onions

2 garlic cloves, minced

1/2 cup low sodium, fat free chicken broth

2 tablespoons fresh lemon juice

1/4 hot sauce

Lemon wedges

Bring first 4 ingredients to a boil in med. saucepan, gradually whisk in grits. Reduce heat, simmer, stirring occasionally, 10 min. or until thick. Add cheddar cheese and next 4 ingredients, Keep warm. Cook bacon in skillet until crisp, drain on paper towel, reserving 1 tablespoon drippings in skillet. Crumble bacon, set aside. Sprinkle shrimp with pepper and salt, dredge in flour. Sauté mushrooms in hot drippings in skillet 5 min. Add green onions, sauté 2 min. Add shrimp and garlic, sauté 2 min. or until shrimp are slightly brown. Stir in chicken broth, lemon juice, and hot sauce, cook 2 more min., stirring to loosen particles from bottom of skillet.

Serve shrimp mixture over hot grits. Top with crumble bacon, serve with lemon wedges.

Enjoy!

Terri Millet Aron

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