Ya’ll know we are huge fans of the beach, especially the beautiful beaches here in the Southeast. I just hate that living in Nashville we are landlocked and a good 7 or 8 hours from the closest shore, but I digress.
Two years ago we won an amazing vacation package at the historic Jekyll Island Club Hotel and we fell in love with discovering all this beautiful island has to offer. You can take a look at some of our pictures from this gorgeous Southern getaway here.
Since I started a new job in late spring we didn’t venture to the beach this summer, so I’m excited to virtually revisit Jekyll Island and partner with them to host a fun giveaway with a decidedly coastal twist.
Jekyll Island, Ga., is hosting its 8th annual Shrimp & Grits: The Wild Georgia Shrimp Festival Sept. 20 to 22. Only in the South would you find an entire festival devoted to SHRIMP and GRITS. My taste buds just started twerking. Be sure to follow the buzz on Twitter and Facebook with the hashtag #ShrimpNGritsFest.
To celebrate virtually, I’ve partnered with Jekyll Island and Southern Living to give away a fun prize pack valued at $75 to one lucky reader. The prize pack will include:
- Wild Georgia Shrimp (packed in dry ice and shipped directly to your front door)
- Stone-ground grits from north Georgia’s Logan Turnpike Mill
- A beautiful Jekyll Island coffee-table book
To enter, simply leave a comment below letting me know if you’ve ever traveled to coastal Georgia (or not) and if you have, share one of your favorite things. For up to three additional entries (please leave a new and separate comment on this post for each of these you do):
- Let me know if you are a fan of BlondeMomBlog on Facebook
- Follow @blondemomblog on Twitter
- Pin the Southern Living recipe below and share the link to your pin in the comments
I’ll select a winner from all eligible comments using Random.org; giveaway closes at midnight CST Saturday, September 14
Can’t travel to coastal Georgia this fall? No worries. I’m also sharing a delicious recipe courtesy of Vanessa McNeil Rocchio – food stylist, editor and test kitchen professional at Southern Living – who will be attending this year’s shrimp and grits festival as a special guest. Enjoy!
· 2 ears fresh corn
· 1 teaspoon salt
· 1 cup uncooked, quick-cooking grits
· 1 cup (4 oz.) shredded cheddar cheese
· 2 teaspoons minced, canned chipotle pepper in adobo sauce
· 1/2 cup olive oil
· 1/4 cup fresh lemon juice
· 1 garlic clove, pressed
· 1/2 teaspoon freshly ground pepper
· 1 pound peeled, jumbo raw shrimp with tails (1 6/20 count), deveined
· 16 (6-inch) metal skewers
· 1 pint grape tomatoes
· 1/2 package (8-oz.) fresh mushrooms, quartered
· 1 small green bell pepper, cut into 1-inch pieces
· 1/3 cup chopped fresh cilantro
1. Preheat grill to 350° to 400° (medium-high). Grill corn, covered with grill lid, 10 minutes or until done, turning once. Cut kernels from cobs. Discard cobs.
2. Bring salt and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Cook grits, stirring occasionally, 8 minutes or until thickened. Stir in corn kernels, cheese, and chipotle pepper. Cover and keep warm.
3. Stir together olive oil and next 3 ingredients (lemon juice, garlic, ground pepper) in a large bowl. Toss shrimp with olive oil marinade mixture; let stand at room temperature 3 minutes.
4. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell pepper pieces.
5. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink. Serve kabobs with grits, and sprinkle with cilantro just before serving.