I’m always writing these days, or thinking about writing. How is my day structured? We rise early, have breakfast, read the newspapers, and dress for work. Then my husband drives to his office and I go to my office upstairs. I check my email, maybe make a phone call or two, and then settle down to write until noon. I have a small lunch, watch the news and the weather, and then I go back to my office, writing until three or four. It’s not very glamorous but it sure is a lot of fun.
By Invitation Only is my nineteenth novel. It’s a story of two families who are the Haves and the Have Nots. A wedding’s being planned, things go haywire, and the proverbial tables are turned. One thing’s certain: one side has terrible manners and could use a dose of Sister Miriam. I think it’s surely one of my favorites and I hope it will be yours, too!
Wishing you all every good thing,
Dorothea Frank
Shrimp and Grits
Serves 2 to 4
For all those years when I was desperately missing the Lowcountry, one sure way to make myself feel a little better was to cook up a batch of shrimp and grits. For decades, before it became a trendy appetizer and dinner menu item in restaurants across the South and beyond, this simple, comforting dish was a Lowcountry breakfast staple. The truth is that no matter what time of day you serve them, shrimp and grits are always deeply satisfying. For best results, use coarse whole-grain grits or, even better, Anson Mills quick grits (www.ansonmills.com).
FOR THE SHRIMP
1 pound large shell-on shrimp
6 ounces thick-sliced applewood-smoked bacon (about 4 slices), chopped into ¼-inch pieces
¼ sweet onion, finely chopped
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
2 garlic cloves, minced
Juice of 1 lemon
2 green onions (white and light green parts), thinly sliced
FOR THE GRITS
2 cups milk
1 cup stone-ground grits
4 tablespoons unsalted butter
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
To prepare the shrimp, peel and devein them, reserving the shells. Rinse the shrimp, drain thoroughly, and set aside.
Place the reserved shells in a medium saucepan and add 2 cups water. Bring to a gentle boil over medium heat (be careful not to let the liquid foam up and boil over). Reduce the heat and simmer, uncovered, until the liquid is reduced to 1 cup, about 30 minutes. Strain the shrimp stock into a glass measuring cup and set aside; discard the shells.
To make the grits, in a medium, heavy-bottomed saucepan, bring the milk and 2 cups water to a boil. Stir in the grits. Reduce the heat and simmer until cooked, about 30 minutes, stirring occasionally. Stir in the butter, salt, and pepper and keep warm on the side.
Meanwhile, to finish the shrimp, line a plate with paper towels. Place the chopped bacon in a large sauté pan and cook over medium heat, stirring occasionally, until the bacon is browned, about 10 minutes. Use a slotted spoon to transfer the bacon to the paper towels and set aside.
Pour off all but 2 tablespoons of the bacon fat and place the sauté pan over medium heat. Add the onion, salt, and pepper and sauté until lightly browned, 4 to 5 minutes.
Meanwhile, spread the flour in a shallow dish and dredge the reserved shrimp in it to coat thoroughly. Add the shrimp to the pan and sauté just until pink, about 4 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the reserved shrimp stock and lemon juice and bring to a simmer, gently scraping up the browned bits from the bottom of the pan. Simmer until the gravy is heated through and slightly thickened, about 2 minutes.
Stir in the green onions and reserved bacon. Serve the shrimp over the hot grits.
Dorothea Benton Frank’s Favorite Cocktails: Throwing Persimmons
When the trees burst with bright orange fruit, the kids might have their fun throwing persimmons during recess—but adults can make their own sort of fun. The mellow, distinctive flavor of the fruit is a beautiful pairing for bourbon. Infusing the spirit is simple—just cut up a persimmon, add a few black peppercorns for depth and a very faint spice, and let sit. From there, it’s simple as can be to make a quick, refreshing drink with lemon and ginger ale. A light, refreshing pairing for any classic Southern dish; shrimp and grits, perhaps?
1½ ounces persimmon–black pepper bourbon (recipe below)
½ ounce fresh lemon juice
¼ ounce simple syrup
Ginger ale
Combine all ingredients except ginger ale in cocktail shaker with ice. Shake vigorously, then strain into a tall glass with fresh ice. Top with 2 ounces of ginger ale. Garnish with a thin slice of persimmon.
FOR THE PERSIMMON–BLACK PEPPER BOURBON
8 ounces bourbon
1 whole, ripe persimmon, top removed, cut into slices
¼ teaspoon whole black peppercorns
Combine bourbon, persimmon, and black peppercorns in a sealable container. Let steep for 24 hours. Strain, discarding solids, before using.
By Carey Jones and John D. McCarthy, authors of Be Your Own Bartender: A Sure-Fire Guide to Finding (and Making) the Perfect Drink for You, published November 2018; johnandcarey.com
Dorothea Benton Frank’s Letter to Her Readers III
Dear Readers,
I wanted to reach out to you all for a couple of reasons. One, to thank you for buying my books, for which I am seriously and eternally grateful, and two, to try and get to know y’all a little better. I’d love to hear from you to talk about By Invitation Only and others and
