Tracee Perrin is a stunning vocalist with wholehearted original music that captures a story, experience or emotion Perrin may have mused on. Her latest song, Wreck My Ship, released on April 19th is a co-write with Jeremy Nash and produced by Alex Wong. This smooth ballad is a yet another win for Perrin, delivering fans a sincere song of dedication to love.

 

Be sure to check out Tracee Perrin performing live on Facebook at her candlelight session on Saturday, May 9th from 7:00 to 7:30 pm!

Click here to check out Wreck My Ship on bandcamp

I checked in with Tracee to find out what she’s in the mood to nosh on these days. Her response, “I’m in the mood for some shrimp n’ grits.” Alright then, lets roll with some shrimp and grits!

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I decided to take a fresh spin on classic shrimp and grits by adding some tumeric, local fresh veggies and quality stone ground grits to make this a meal that is packed with goodness. Enjoy!

Shrimp and Grits Recipe

Ingredients:

  • 1 cup yellow grits (get some quality grits like Geechie Boy Mill if you can)
  • 4 cups of water
  • 2 garlic cloves, finely diced
  • 1 small yellow onion, finely diced
  • 1 teaspoon sea salt and pepper
  • 1 teaspoon organic ground tumeric
  • 2 slices of uncooked applewood or maple bacon
  • 1 tablespoon unsalted butter
  • 2 tablespoon fresh lemon juice
  • 1 1/2 pounds of peeled, de-veined shrimp
  • 1 cup freshly chopped baby spinach
  • 1 cup grape tomatoes cut in halves
  • 1/4 cup heavy cream
  • 1 cup tomato sauce

Directions:

  1. Bring 4 cups of water, salt and butter to a rapid boil in a heavy saucepan
  2. Add grits and stir until water boils again. Lower the heat to a simmer, cover and continue cooking for 20 minutes stirring often and adding water as needed.
  3. Now lets work on the shrimp! Cook the bacon in a large skillet over medium heat until the bacon is done and crisp. Put the bacon aside and be sure to drain with paper towel. Finely chop the bacon and set aside. Save 1 tablespoon of the bacon drippings as you’ll use them to cook your shrimp!
  4. Back to the same skillet, add your bacon grease and shrimp to the skillet. Season the shrimp with the tumeric while they are cooking. Cook for 1 minute.
  5. Add the garlic and onion to the shrimp to cook for about 3 minutes.
  6. Add your tomatoes and saute for about 2 minutes
  7. Add your cream, tomato sauce, lemon juice, bacon and spinach to the skillet. Cook for about 3 minutes, season with sea salt and pepper. Toss and serve over cooked grits. Eat!