Anyone got some pointers on shrimp and grits? | TigerDroppings.com

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HebertFest08
LSU Fan
The Coast
Member since Aug 2008
3825 posts

Anyone got some pointers on shrimp and grits?



I make pretty good grits from scratch, but have never tried shrimp/grits before....
ol lady is asking for it.







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lsumailman61
LSU Fan
Gulf Shores
Member since Oct 2006
5566 posts

re: Anyone got some pointers on shrimp and grits?


I make a couple variations of this dish. Sometimes I use a sauce similar to my seafood gumbo w/ a dark roux except I make it thicker than gumbo. Other times I make a cream based sauce with mushrooms and spinach. If I'm feeling creative, I'll cook then cool the grits on a sheet pan, cut into circles or triangles and deep fry before I pour the sauce over it.





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OTIS2
LSU Fan
NoLA
Member since Jul 2008
27948 posts

re: Anyone got some pointers on shrimp and grits?


I use Tyler's Ultimate Shrimp and Grits as a base method. I kick up the seasonings with some herbs. It's at Foodnetwork.com.A very good recipe.





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Spankum
LSU Fan
Miss-sippi
Member since Jan 2007
33289 posts

re: Anyone got some pointers on shrimp and grits?


I have had it a ton of different ways and like it pretty well...

basically, just get yourself some yellow corn grits and add in a little whole-kernel corn when you cook them (don't overdo the corn or it will be too sweet)...

cook the shrimp any way that you like (no tomato based sauce) as long as it is savory and has gravy...

use the grits in place of rice....






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fleaux
LSU Fan
section 0
Member since Aug 2012
7236 posts

re: Anyone got some pointers on shrimp and grits?


I cook my grits in heavy cream, add a little blue cheese to them........need plenty of red and green peppers sauteed with the shrimp





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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
28733 posts

re: Anyone got some pointers on shrimp and grits?


I am making shrimp, Tasso and Lima beans today and I'll make the grit cakes to serve over.





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TexasTiger05
LSU Fan
Member since Aug 2007
27983 posts

re: Anyone got some pointers on shrimp and grits?


I like using corn grits because the sauce I make is cream based. It just looks a lot better on the plate with the contrast.

I lived in Charleston for 2 years and saw all kinds of variations. My favorite had crispy bacon added to it. One restaurant served theirs with black olives which I loved (because I love olives), but I don't add it to mine.




This post was edited on 12/8 at 10:50 am


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LSUbase13
South Carolina Fan
Charleston, SC
Member since Mar 2008
10707 posts

re: Anyone got some pointers on shrimp and grits?


Remember, you can have a lot of variations of it. Growing up in New Orleans and now living in Charleston, I probably eat this dish the most. I've had some with a red, tomato base to it, some that are extremely cheesy, some with a brown gravy base, and so forth. Don't be afraid to mix things in with your shrimp and grits.

Examples:
Bacon
Bell peppers
Onion
Andouille
Tasso ham

You get the idea






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TexasTiger05
LSU Fan
Member since Aug 2007
27983 posts

re: Anyone got some pointers on shrimp and grits?


Tommy Condon's was the one I mentioned with black olives. I liked it


We had shrimp and grits at our wedding. The place had never done it before, and the added it to their permanent menu






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HebertFest08
LSU Fan
The Coast
Member since Aug 2008
3825 posts

re: Anyone got some pointers on shrimp and grits?


thanks for the ideas.....
we are having it at our wedding as well.






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HebertFest08
LSU Fan
The Coast
Member since Aug 2008
3825 posts

re: Anyone got some pointers on shrimp and grits?


bumping this....
the pepper idea worked great.... used a version of John Besh's recipe and used some of the recommendations in the thread. He uses marscapone cheese in the grits.
Sorry no pics..... the lady took it upon herself to clean the kitchen while i was eating.... can't complain about that shite.






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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
5431 posts

re: Anyone got some pointers on shrimp and grits?


1 large onion chopped
1/2 green bell pepper diced
1 clove garlic minced
1/2 stick butter
1/2 pound smoked sausage
1/2 pound country ham diced small
1/2 pint heavy cream
1/2 to 1 tablespoon slap ya mama
1/2 tsp cayenne pepper
Splash of good white wine

20 boiled and peeled shrimp

Brown sausage cut into small pieces and set aside. Sauté onions bell pepper and garlic. Return sausage and ham. Add wine and Season to taste. Add heavy cream and bring to simmer. Add precooked shrimp just before serving.

Be careful with salt and taste before salting.

Serve over really thick grits. I like to add some provoline cheese to my grits to get them cheesy.

Must have buttered hot crusty bread and cold beer.

This ought to serve three or four with a salad.
For four you'd need more beers.



This post was edited on 12/8 at 11:28 pm


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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
28733 posts

re: Anyone got some pointers on shrimp and grits?


Now that's a nice one.






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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
5431 posts

re: Anyone got some pointers on shrimp and grits?


Truth time

Wife's (may her name be praised forever) recipe. Spoken to me while I typed as fast as possible.

I think I corrected the errors.

I can cook it too, just can't always remember the recipe.

I really like shrimp grits and they are easy to make. They are my favorite leftover shrimp recipe.






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