Easter Sunday is three days away and I am just sitting down to think about my Easter menu!! This year Patrick and I are hosting our parents for brunch so it’s a really small group – which is why Patrick vetoed my initial plan of a brunch buffet full of quiche, tarts, cinnamon rolls and a breakfast casserole or two (ok I may have said three)! I thought I could convince the kids to be on “team brunch” and I had them sold until I mentioned the asparagus tart at which point they quickly leapt onto Patrick’s bandwagon and my dreams of making the dreamy recipes below went out the window.
Quiche Lorraine @Delish
French Toast Casserole @Belle of the Kitchen
Roasted Asparagus, Bacon and Cheese Tart @SweetSugarBean
After crushing my brunch buffet dreams, Patrick circled back and suggested we make shrimp and grits and even offered to cook; I quickly retreated and said “shrimp and grits it is!” The truth is Patrick makes awesome shrimp and grits. His go to recipe is from Epicurious and it’s one of my favorites. The secret to any shrimp and grits recipe lies with the grits; instant just won’t do. If you are making grits to feed your children before school, instant grits are fine, but in any other situation you need to be using yellow, hominy or stone ground grits.
This recipe doesn’t stray too far from your traditional shrimp and grits but the few differences make a huge impact; adding beer to the shrimp mixture adds a depth of flavor you just don’t get with most shrimp & grits recipes and the sprinkle of fresh tarragon is perfection. Patrick doesn’t always serve with the egg on top but it’s a nice option to offer guests for brunch!
Shrimp & Grits Epicurious by Preston Madison and Ginger Madson
I plan to serve the shrimp and grits with a simple arugula, parmesan salad and a hearty french loaf. Regs is making my favorite carrot cake for dessert!! If you are looking to serve a more traditional brunch, you can read thru my Easter menu from last year!
Wishing you and your family a blessed Easter!
XO, Kelly
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