re: Looking for a solid shrimp grits recipe

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Most shrimp grits recipes I have seen have a light , blonde roux made with butter. I am worried that it doesn't mesh with what I do with the quail.

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That is how I make mine along with a splash of cream.

I wouldnt see why

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y plan is to wrap the quail in bacon, brown, remove, then render some andouille is the fat. At that point I am a stuck. Normally I would add trinity, stock, sherry and cook until smooth--then return quail

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would be bad at all with shrimp as well. Sounds very good.