Posted on Wed, Apr. 30, 2008

-- The women of St. Mark's Episcopal Church will put their "best food forward" as they keep a first-Friday-in-May date they haven't missed since the early 1970s.

That would be the annual Spring Lunch, proceeds from which benefit the church's rebuilding project, and if you haven't seen that project in progress, take a drive up Cowan-Lorraine Road north. At the intersection with East Taylor Road, look west. The church complex grows closer to completion every day.

This fundraising lunch, which will be served between 11 a.m. and 1 p.m. Friday, will be in the new parish hall at that location, and the lunch main course also carries on a tradition of original-recipe dishes.

Twelve years ago, in 1996, St. Mark's celebrated 150 years at its pre-Katrina location on East Beach Boulevard in Gulfport, and on that occasion, Pam Roberts, wife of rector James "Bo" Roberts, created a celebration Shrimp on Grits for the occasion. This year she has a new recipe but again with shrimp and again to be served on grits. She shares her recipe, below.

Lunches are $10 a plate and include the main course, salad and dessert. And takeouts will be available.

Or have your lunch on site and spend some time in The Market, a collection of baked goods, candies and even homemade casseroles, frozen for convenience.

Here's Pam Roberts' new take on Shrimp and Grits.

SHRIMP AND

SAUSAGE GRITS

2 pounds peeled shrimp

1 pound andouille sausage, chopped

1 stick butter

1 medium onion

1 cup celery, chopped

1 small bell pepper, chopped

3 or 4 cloves garlic, crushed and chopped

1 teaspoon thyme

2 teaspoons paprika

3 tablespoons woo sauce (that's Worcestershire sauce in Roberts parlance)

1 teaspoon onion powder

1 teaspoon tomato paste

3 tablespoons flour

2 cups chicken broth

1 cup heavy cream

1/2 pound grape tomatoes, cut in half

4 green onion stems, cut into small pieces

Parsley, chopped for garnish

Cook sausage in a skillet (no oil needs to be added). Remove to plate and reserve. Add shrimp to same skillet with half the butter; cook gently till pink. Remove and reserve with sausage.

Add onions, garlic, celery, bell pepper and seasonings with the rest of the stick of butter, cooking over medium heat for about 10 minutes. Add flour and stir while adding chicken broth. Lower heat, add tomato sauce and blend. Add sausage and shrimp, and stir in cream. Cook on low about 5 minutes.

Add the fresh grape tomatoes and green onions; mix and serve over cooked grits. Garnish with parsley.