March 8 – God’s Grace

You younger men, likewise, be subject to your elders; and all of you, clothe yourselves with humility toward one another, for GOD IS OPPOSED TO THE PROUD, BUT GIVES GRACE TO THE HUMBLE. 1 Peter 5:5  

To be humble is to be seen in one’s own eyes as not greater than anyone else in God’s eyes. This is a perfect scripture for training children. Listen and obey your elders. Be humble—not haughty—towards others. The reward is great—God’s grace. His unmerited favor. What could be better? God’s grace could feel like a big hug from God Himself. Don’t be going around feeling proud—no sir. God will surely turn His back on the proud. But He’s going to pour out His grace, with a big hug on the humble—those who are willing to serve others—to put others needs ahead of their own. We must not seek the reward—God’s grace—but just keep on serving the Lord by serving others. Peter actually wrote this to Christians who were suffering persecution and trials in a pagan world. Look around you…how has that changed?  

Training Tip – Plan your family’s community service project. Is it just picking up trash in your neighborhood or are you going to venture out to serve food at a homeless shelter? Decide and do it. 

Lord Jesus, Thank you for the humble servant heart that You are creating in my children and grandchildren. May they continue to see opportunities to serve others for You. 

Friday’s Feast at the Lord’s Table

Old Charleston Style Shrimp & Cheesy Grits

This recipe was adapted from one at allrecipes.com. Another popular way to serve shrimp and grits in Charleston is with the shrimp cooked in a BBQ sauce. Very rich. Try it at Laura Alberts restaurant if you are ever in Daniel Island, near Charleston, SC. This will serve six adults. If they are not pepper lovers, then omit the peppers...and serve it to four or five people.

Ingredients

1 cup coarsely ground grits

3 cups water

½ teaspoon salt

1½  cups half-and-half

 

2 pounds uncooked shrimp, peeled and deveined

salt to taste

1 pinch cayenne pepper, or to taste

1 lemon, juiced

1 pound andouille sausage, cut into 1/4-inch slices

5 slices bacon

1 green bell pepper, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 cup chopped onion

1 clove garlic, minced

1/4 cup coconut oil (or butter)

1/4 cup all-purpose flour

1½ - 2 cups chicken broth

1 tablespoon Worcestershire sauce

1½ cup shredded sharp Cheddar cheese 

Directions

1.      Put on some good jazz music. Peel and devein the shrimp.

2.      Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.

3.      Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm. Add more half-and-half if they are too thick.

4.      Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.

5.      Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.

6.      Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.

7.      Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.

8.      Melt coconut oil or butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily. You are actually making a roux which is basically the thickening for many southern dishes like gumbo.

9.      Pour the fat-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes. Add more broth if you want thinner gravy.

10.     Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits. Enjoy! Serve this up with some Fried Green Tomatoes and a tall glass of sweet tea.

All scripture quoted from the New American Standard Bible (NASB) unless otherwise noted.

© 2013 by Mickey M. Hunacek. All rights reserved.