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Started By
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i need a shrimp and grits recipe
Posted on 5/29/12 at 9:54 am
Posted on 5/29/12 at 9:54 am
what ya got?
tia
tia
Posted on 5/29/12 at 10:38 am to carnuba
There's one in the recipe book posted in the stickied recipe thread at the top of the page. It's really easy, but very very good. I make the sauce ahead of time, sans the shrimp. Tastes better made the day before.
There are varying versions of shrimp and grits. Some are cream based and some are not, for example.
There are varying versions of shrimp and grits. Some are cream based and some are not, for example.
Posted on 5/29/12 at 11:05 am to carnuba
FOR THE GRITS:
1 cup quick grits
4 tablespoons unsalted butter
3/4 cup extra sharp cheddar cheese (white)
1/2 cup grated parmesan cheese
1 teaspoon cayenne pepper
1 1/2 tablespoons paprika
Original TABASCO® brand Pepper Sauce to taste
Salt and pepper to taste
FOR THE SHRIMP:
2 cups chopped smoked bacon
3 tablespoons olive oil
1 1/2 pounds (20- to 30-count) shrimp, peeled
Salt and black pepper
1 tablespoon minced garlic
3 cups sliced white mushrooms
3 tablespoons white wine
2 tablespoons lemon juice
2 cups sliced scallions
Cook grits according to package instructions; as they are finishing, whisk in butter, cheeses, cayenne, paprika and TABASCO® Pepper Sauce to taste.
TO PREPARE SHRIMP:
Cook bacon until it begins to brown; remove from heat and drain on paper towels. Crumble bacon and set aside. Strain drippings and set aside.
Heat a large skillet until very hot; add olive oil and 2 tablespoons of bacon drippings. As oil begins to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp begin to turn pink; let pan return to original hot temperature.
Stir in minced garlic and bacon bits, being careful not to burn garlic. Toss in mushrooms and coat with oil briefly. Add lemon juice and wine, and stir for 30 seconds or so until everything is well coated and incorporated.
WHEN READY TO SERVE:
Stir in sliced scallions and cook about 20 seconds. Serve immediately over the aforementioned, patiently waiting cheese grits. Enjoy, burp, and reminisce about those fine meals at City Grocery.
Makes 3 to 4 servings.
Recipe courtesy of Chef John Currence, City Grocery, Oxford, MS.
1 cup quick grits
4 tablespoons unsalted butter
3/4 cup extra sharp cheddar cheese (white)
1/2 cup grated parmesan cheese
1 teaspoon cayenne pepper
1 1/2 tablespoons paprika
Original TABASCO® brand Pepper Sauce to taste
Salt and pepper to taste
FOR THE SHRIMP:
2 cups chopped smoked bacon
3 tablespoons olive oil
1 1/2 pounds (20- to 30-count) shrimp, peeled
Salt and black pepper
1 tablespoon minced garlic
3 cups sliced white mushrooms
3 tablespoons white wine
2 tablespoons lemon juice
2 cups sliced scallions
Cook grits according to package instructions; as they are finishing, whisk in butter, cheeses, cayenne, paprika and TABASCO® Pepper Sauce to taste.
TO PREPARE SHRIMP:
Cook bacon until it begins to brown; remove from heat and drain on paper towels. Crumble bacon and set aside. Strain drippings and set aside.
Heat a large skillet until very hot; add olive oil and 2 tablespoons of bacon drippings. As oil begins to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp begin to turn pink; let pan return to original hot temperature.
Stir in minced garlic and bacon bits, being careful not to burn garlic. Toss in mushrooms and coat with oil briefly. Add lemon juice and wine, and stir for 30 seconds or so until everything is well coated and incorporated.
WHEN READY TO SERVE:
Stir in sliced scallions and cook about 20 seconds. Serve immediately over the aforementioned, patiently waiting cheese grits. Enjoy, burp, and reminisce about those fine meals at City Grocery.
Makes 3 to 4 servings.
Recipe courtesy of Chef John Currence, City Grocery, Oxford, MS.
Posted on 5/29/12 at 11:35 am to carnuba
I use Tyler's Ultimate from FoodNetwork.com, but I sub in andouille sausage. It's very good.
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