I’m a big fan of shrimp and grits if the restaurant has strong southern roots. This recipe must have come from a southern granny whose family had been making it for years! It is absolutely fabulous. The novella is addictive too. The short novel reads like a chapter, but will hook you in and have you downloading the next one immediately.
This is Piper Sandstone Savory Mystery #1, the prequel, Hash Browns and Homicide, was also reviewed here. It tells how Piper was forced to flee Chicago and her police chief boss set up a hideout for her in Savory, Alabama. Piper is settling into her hideout in Savory and getting used to her alias, Sharon, hoping to stay safe from the bad guys in Chicago, but drama always seems to follow her.
Murder and Grits by Karen McSpade
Savory Shrimp and Grits
from a cozy mystery series
Murder and Grits
by Karen McSpade
Book Outline and Tone:
A novella designed similarly to a radio serial with fast action and cliff hangers. This book is the definition of a quick read. Piper Sandstone is a police officer hiding from bad cops to get her. Her police chief sent her to Savory Alabama, otherwise known as Alligator Alley. She is living a simple life in a small house and working as a waitress. Even though she is inconspicuous, drama seems to find her. Savory is home to a famous AKC poodle and this pup goes missing just before the Westminster Dog Show. Piper, who goes by the alias Sharon, can’t resist her innate urges and must begin to investigate. This short novella sets up Piper/Sharon’s friendship with the Dentures and Diamonds Crime Squad who are a group of local sleuths that begin to investigate the missing poodle
The prequel, Hash Browns and Homicide is a free gift from Karen McSpade when you open the Kindle version of book one, Murder and Grits. The remaining books in this series (there are 5 other books) are available on Kindle Unlimited or for sale for $0.99-2.99 each.
The Best Quote:
“You can do anything temporarily, Piper, and this is very temporary. You’ll be heading home to Chicago before you know it.”
Point of View:
The novel is told in first person from main character Piper Sandstone’s perspective
The Author: Karen McSpade
I am delighted to report that I discovered this series after seeing author, Karen McSpade, on TikTok talking about her books. Her videos are personable and drew me in, so I just knew her books would too!
Calling Northwest Arkansas home, her bio claims that she has been an active reader since she was a child and briefly tried her hand at breakdancing, influenced by her love of Michael Jackson music. Fortunately for us readers, she eventually began writing. As described in the Goodreads about her section, her books contain characters who are compassionate and strong-willed with a touch of humor added to stories. She is very active on Tiktok. You can also get updates about her books and thoughts on Instagram and Facebook.
What is not to like?:
My only complaint is the length. I find Piper Sandstone’s story intriguing and I need to know more!
The verdict:
A fun and fast read, be sure to download all the books in this series and each book is like a single chapter in the story.
Disclaimer: In the name of full transparency, please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost for you).
Savory Shrimp and Grits
Assemble the Ingredients
If you live in the South, you’ve probably enjoyed some variety of grits in your lifetime, and if you’re lucky enough to live near a fresh seafood source, you’ve probably even tried one of my family’s favorite dishes, shrimp and grits. What makes this dish so rich and distinctive is the roux-the magic is in the roux!
This dish was one of my inspirations for the Savory Murder Mystery Series, so I would be remiss if I didn’t share my favorite shrimp and grits recipe with you! I stumbled across this one while perusing Allrecipes.com and modified it to meet my own personal tastes. You can search their site for “Old Charleston Style Shrimp & Grits” to see Berskine’s version.
Directions:
Bring water and 2 teaspoons of salt to a boil in a heavy saucepan over medium-high heat.
Whisk grits into the boiling water, and then whisk in half-and-half.
Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine,
and set aside to marinate.
Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 6 minutes.
- Double-sided, non-porous surfaces resist odors and won't dull knife blades
- Integrated drip-catchers and easy-pour corners minimize messes
- Non-slip feet keep boards in place while chopping and slicing
- Durable and dishwasher safe
Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, the mixture burns easily.
Pour the roux over the sausage, shrimp, and vegetables.
Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
Easy to read measure marks on inside of cup. Dishwasher safe.
Just before serving, mix sharp Cheddar cheese into grits until melted, and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
*Original recipe is from Allrecipes.com | by Berskine | Old Charleston Style Shrimp & Grits
Savory Shrimp and Grits
Ingredients
- 3 cups water
- 2 tsp salt
- 1 cup coarsely ground grits
- 2 cups half-and-half
- 2 pounds uncooked shrimp, peeled and deveined
salt to taste
- 1 lemon, juiced
- 1 pound andouille sausage, cut into 1/4-inch slices
- 5 slice bacon
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 cup chopped onion
- 1 tsp minced garlic
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 Tbsp Worcestershire sauce
- 1 cup shredded sharp cheddar cheese
Instructions
- Bring water and 2 teaspoons of salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
- Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
- Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
- Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
- Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 6 minutes.
- Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
- Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, the mixture burns easily.
- Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
- Just before serving, mix sharp Cheddar cheese into grits until melted, and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
- *Original recipe is from Allrecipes.com | by Berskine | Old Charleston Style Shrimp & Grits
What would I do differently next time?
I wouldn’t change a thing! This is pure perfection.
Here are some other delicious savory recipes that I have reviewed:
Summer Corn Casserole from Death of a Cookbook Author by Lee Hollis
Lemon Cornbread from Stake & Eggs by Laura Childs
Asiago, Bacon, and Caramelized Onion Dip from Death of a Wedding Cake Baker by Lee Hollis
Cheesy Polenta with Vegetables from Death with all the Trimmings by Lucy Burdette
