Pop Quiz –
Where do you find these commandments in the Old Testament? These are important
commandments…but are they listed in the great Ten Commandments? Actually they
summarize nicely the Ten Commandments. The first few of the Ten Commandments
focus on God and our requirements to love, honor and respect Him. The last
seven Commandments deal with people’s relationships with others and how we
should treat them, especially when they are being persecuted.
Listen, O Israel! The LORD is our God, the LORD
alone. And you must love the LORD your God with all your heart, all your soul,
and all your strength. Deuteronomy
6:4-5
Jesus noted that one of the greatest
commandments was about loving ourselves…
Do
not seek revenge or bear a grudge against a fellow Israelite, but love your
neighbor as yourself. I am the LORD. Leviticus 19:18. This tells me
that I must love myself …to love others around me.
Consider the foundation of love. God is the
source of all love…He is love.
We know how much God loves us, and we have
put our trust in His love. God is love, and all who live in love live in
God, and God lives in them. 1 John 4:16.
The Jewish Teacher was giving the Jewish
Teacher, Jesus, a test on the common laws of the Jews. It was a Pop Quiz
without warning. Jesus passed the quiz—Well said, Teacher. You have
spoken the truth. He
outsmarted them. How would you do with this Pop Quiz?
Prayer
~ Lord God, I choose to follow Your Ten Commandments…which are neatly
summarized by Your Son, Jesus. "'You must love the LORD your God with all
your heart, all your soul, and all your mind.' This is the first and greatest
commandment. A second is equally important: 'Love your neighbor as yourself.'
The entire law and all the demands of the prophets are based on these two commandments."
Matthew 22:36-40.
Daily
Bible Reading: Psalm 134, 146-150
Friday’s
Feast at the King’s Table
Last week I blogged a simple grits recipe. Today
I’m sharing a recilpe of a dish that is a favorite…and not available at many
restaurants in the Pacific Northwest. It is loved and served at many places in
South Carolina.
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 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.
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 and you’ll feel like you are Southern Heaven.
© 2018 Text and
photo by Mickey M. Hunacek. All rights reserved.
All
scripture quoted from the New Living Translation (NLT) unless otherwise noted.
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