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Shrimp and Grits & Good Time Working With Friends

Shrimp & Grits

Version with a parsley garnish.

The workshops are over and I find myself immersed into work mode as I unpack my stuff here in Birmingham. I drove home today with ample time to reminisce and reflect along the stretches of forestry and marsh land before me. It was really the first time that I had some alone time with my own thoughts. It was energizing and restful at the same time.


Shrimp & Grits Demo

Tami styling.

It’s good to be back in the city and get back to work this morning. I am calling it home. It’s where we are building something now. Where I am continuing to set a standard and gratifying work for myself and where our family of two + furballs will establish a new path.



Tami’s Brushes.

It’s good to also take time off to recharge one’s creative batteries with collaborations and associations. I was so glad we were able to bring Tami, a pro food stylist in Atlanta to this past weekend workshop in Charleston. I have worked with Tami on personal and professional projects before and I knew that the attendees would get so much from a couple of styling sessions with her.



Working with stand-ins before the final dish is ready. Photo Courtesy of Laura Vein.

I had the privilege to do a demo with Tami, as one of our photo shoots of the weekend and after thinking about doing pasta, or drinks, or pie, I finally suggested Shrimp and Grits. She approved. And we had a blast. Working with people who know their craft and are here to share and have a good time while doing it is a blessing.

Here are some images from our demo together on shooting Shrimp and Grits. The recipe is right after the jump.


Shrimp & Grits

Version without garnish.

Thank you Tami for making the time to join us and workshop with us!

Shrimp And Grits (adapted from Martha Stewart) 

1 cup coarse grits (non quick cooking)


3 tablespoons unsalted butter, divided

1/2 small onion, chopped 1/2 green bell pepper, diced

1 can (14.5 ounces) diced tomatoes, in juice

1/4 cup chicken broth or water

1 pound frozen large shrimp (31 to 35), thawed, peeled, and deveined (tails left on)

1/4 cup lime juice (from 2 limes) (or lemons)


In a medium saucepan, bring 4 1/2 cups water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover, and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.

Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and tomatoes (with juice); cook, stirring, until scallions are tender, 4 minutes. Add broth and bring to a simmer. Add shrimp and cook until opaque throughout, 3 minutes. Stir in lime juice and remaining 2 tablespoons butter and cook until sauce is slightly thickened, about 2 minutes. Season with salt. Top grits with shrimp and sauce.

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milena November 14, 2012 um 6:31 am

Foto splendide !e ricetta salvata;-)

Ana Morais November 14, 2012 um 9:35 am

This is love for food photography!
I understand you so well! ๐Ÿ™‚

Yami November 14, 2012 um 1:32 pm

Thank you Helen, everything you do looks amazing. Thank you so much for sharing. I love you pictures composition.


Christy @ My Invisible Crown November 14, 2012 um 2:11 pm

I desperately want to attend one of the workshops JUST LIKE THIS! Is there any chance you'd be doing any more? I know you have this fabulous new job and are probably super busy but I want to learn from you. I'm in Birmingham, too. A class here would be great but I'd go to China if that's what worked out! The Shrimp and Grits looks amazing also. It's one of my favorites. ๐Ÿ™‚

SkinnyMommy November 14, 2012 um 2:13 pm

Beautiful pics and the recipe looks super simple too!

Helene November 14, 2012 um 2:49 pm

Christy: check out Food Blog South taking place in Birmingham in January (a Google search will probably take you right to the site) – Tami and I will be doing a demo there!

Christy @ My Invisible Crown November 14, 2012 um 3:32 pm

I really wanted to go to FBS but it's the same weekend as Alt Summit SLC so I'll be gone. I already had my ticket purchased when I learned a few weeks ago that you would be there. I'll try and keep a close watch for anything else I can attend. If you ever decide to do another workshop or mini workshop I'll be the first to sing up!! ๐Ÿ™‚

Laura Plumb November 14, 2012 um 4:43 pm

So glad you are still able to find time to blog and hold workshops. our photographs are always so beautiful, and inspiring. But it is your generosity in sharing your techniques that inmost endearing. Thank you!

Christian Rene Friborg November 15, 2012 um 12:38 am

Awesome work. You make food photography look so easy!

Clan Acken November 15, 2012 um 2:27 am

OMG…the brushes. I die…

Clan Acken November 15, 2012 um 2:30 am

OMG. The brushes…I die…

RSA Online November 15, 2012 um 2:50 am

Simple but very fashionable photo captured.

Aicha Dalgic November 16, 2012 um 11:59 pm

Thanks for a delicious

looking recipe!Your blog

is so yummy.

kiss from belguim

bisous bisous

Ingo – November 18, 2012 um 2:36 pm

Very good recipe that looks tasty. Thanks for sharing

La Torontoise November 18, 2012 um 11:40 pm

Helene, merci beaucoup!
I'm reading your book now, experimenting with composition…

The shripms look so delicious.

All the best from Europe!

shane November 26, 2012 um 1:48 pm

this sounds really good=)

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