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re: Shrimp and grits
Posted on 10/19/12 at 10:37 am to OTIS2
Posted on 10/19/12 at 10:37 am to OTIS2
I've always thought Shrimp and Grits would be 100% better if you made a Emeril's version of BBQ shrimp (shells removed, made into a stock, and added to butter mixture) and served that over grits. Just seems like a better way to go.
1
Posted on 10/19/12 at 10:53 am to liuyaming
That's my recipe. It's a simple one that goes a long way and is very good especially if you make the sauce, sans the grits, the night before. Glad you enjoyed it.
There are lots of types of shrimp and grits recipes. Some are cream based, some are tomato based, some have a lot of bacon or ham or pork product. I like them all. Depends on what you're in the mood for. The recipe I have in the book can be modified easily. with the addition of bacon/lardons and even with some cream. As it is, it has good flavor and it's especially good when it's really cold outside. It's also not expensive to make with the exception of the shrimp.
I agree with BO that Emeril's BBQ shrimp recipe works well over grits. I've done that. In fact, leftover BBQ shrimp screams to be put over grits the next morning. The shrimp have to be reheated gingerly, but it's a darn good way to have the leftovers.
There are lots of types of shrimp and grits recipes. Some are cream based, some are tomato based, some have a lot of bacon or ham or pork product. I like them all. Depends on what you're in the mood for. The recipe I have in the book can be modified easily. with the addition of bacon/lardons and even with some cream. As it is, it has good flavor and it's especially good when it's really cold outside. It's also not expensive to make with the exception of the shrimp.
I agree with BO that Emeril's BBQ shrimp recipe works well over grits. I've done that. In fact, leftover BBQ shrimp screams to be put over grits the next morning. The shrimp have to be reheated gingerly, but it's a darn good way to have the leftovers.
Posted on 10/19/12 at 11:07 am to diamondtiger
A local place has them, but i never tried it. heard it was good though.
Posted on 10/19/12 at 11:28 am to BlackenedOut
quote:Been years since I had his, but I can't disagree. A savory, rich sauce, properly seasoned, with good shrimp served over grits isn't rocket science, but it is...good eats.
Emeril's version of BBQ shrimp
Posted on 10/19/12 at 11:34 am to OTIS2
Even cooking the grits in some shrimp stock, cream, and butter would be an improvement. May need to mess around with this idea, this weekend.
Posted on 10/19/12 at 11:35 am to BlackenedOut
quote:
May need to mess around with this idea, this weekend.
:bloodymary:
Posted on 10/19/12 at 11:45 am to BlackenedOut
quote:
Even cooking the grits in some shrimp stock, cream, and butter would be an improvement
Hadn't thought about using shrimp stock, but I use cream and butter when making grits, or at least 1/2 and 1/2.
Posted on 10/19/12 at 11:46 am to ddsmit
quote:
Grits a ya ya:
LINK
Honestly might be the best thing I've ever eaten.
Posted on 10/19/12 at 12:01 pm to diamondtiger
this is basically what they do at Luke, and it's good
LINK
If you have not tried mascarpone cheese in grits, give it a shot.
LINK
If you have not tried mascarpone cheese in grits, give it a shot.
Posted on 10/19/12 at 12:08 pm to OTIS2
quote:
Go to Food Network's site and pull up Tyler's Ultimate S and G's recipe. Sub andouille in for the bacon, and kick up the pepper and seasonings a bit. It works very well.
I looked that one up. It calls for andouille or Italian sausage. I didn't see bacon in the one I read. It's Tyler's Ultimate Shrimp and Grits. Is that the right one?
Posted on 10/19/12 at 12:53 pm to Gris Gris
Yep. I only thought he'd used bacon. The andouille or good smoked sausage is key. I'd never use Italian.
I posted the recipe link and some mods I use above. It's a keeper.
I posted the recipe link and some mods I use above. It's a keeper.
Posted on 10/19/12 at 12:57 pm to OTIS2
Thanks. I wouldn't use Italian either.
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