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Started By
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Shrimp & Grits....Who's got a GREAT recipe?
Posted on 2/10/14 at 10:28 am
Posted on 2/10/14 at 10:28 am
I've never cooked this before, & honestly, I've never ordered it at a restaraunt either. Anybody have a superb recipe for shrimp & grits? TIA
6
Posted on 2/10/14 at 10:29 am to TIGERFANZZ
google Grita a ya ya from Fish House Pensacola
Posted on 2/10/14 at 10:35 am to Neauxla
quote:
google Grita
Emeril has a good one too.
Posted on 2/10/14 at 10:35 am to TIGERFANZZ
Only time I've ever ordered it was recently at Mr. B's. Was fantastic.
Posted on 2/10/14 at 10:46 am to tiger rag 93
i think the one in the stickied recipe thread is great and easy. am i missing something?
Posted on 2/10/14 at 10:49 am to TIGERFANZZ
We use the city grocery recipe. It has turned into a Christmas brunch tradition
LINK
LINK
This post was edited on 2/10/14 at 10:51 am
Posted on 2/10/14 at 10:49 am to Neauxla
quote:
Grita a ya ya from Fish House
I like this recipe already.
quote:
4 servings
1 quart chicken stock
1 cup heavy cream
2 cups Dixie Lily grits
1/4 pound butter
1/2 pound shredded smoked Gouda cheese
Posted on 2/10/14 at 11:16 am to BigErn
Link in sticky?
Posted on 2/10/14 at 11:42 am to TIGERFANZZ
There are many renditions of shrimp and grits. Some of red eye gravy based, have andouille, tasso or bacon. Some are cream based and some are tomato based. Sort of depends on your cravings at the time.
I have a very easy tomato based recipe in the recipe book. Better if you make it ahead of time. I use stone ground grits, usually. Its easy to change it up for flavors you like. You can add a pork product to it, as well and you can also reduce the sauce and add some cream to it if you like. This particular version is very good when it's cold outside.
I have a very easy tomato based recipe in the recipe book. Better if you make it ahead of time. I use stone ground grits, usually. Its easy to change it up for flavors you like. You can add a pork product to it, as well and you can also reduce the sauce and add some cream to it if you like. This particular version is very good when it's cold outside.
Posted on 2/10/14 at 11:55 am to TIGERFANZZ
If you want something a little different, try this - Shrimp Georgie Porgie w/grits. This is a favorite in my family. Sometimes we peel the shrimp and just leave the tails on... The prep is easy except for peeling the garlic.
Ingredients
1/2 cup olive oil, divided
45 garlic cloves, peeled (about 4 heads - not a typo)
3 pounds unpeeled, large fresh shrimp
1/4 cup butter, melted
2 tablespoons fresh lemon juice
1 tablespoon liquid shrimp-and-crab boil seasoning
2 tablespoons freshly ground black pepper
2 teaspoons salt
2 teaspoons ground red pepper
3/4 teaspoon dried oregano
3/4 teaspoon dried rosemary
3 bay leaves
Preparation
Combine 1/4 cup oil and garlic in a 13- x 9-inch baking dish. Bake at 350° for 30 minutes or until garlic is lightly browned.
Meanwhile, combine remaining 1/4 cup olive oil, shrimp, and next 8 ingredients in a large zip-top freezer bag; seal and shake to coat. Add shrimp mixture and bay leaves to baking dish, and toss to coat. Bake 20 more minutes or until shrimp turn pink, stirring once. Serve with grits.
Ingredients
1/2 cup olive oil, divided
45 garlic cloves, peeled (about 4 heads - not a typo)
3 pounds unpeeled, large fresh shrimp
1/4 cup butter, melted
2 tablespoons fresh lemon juice
1 tablespoon liquid shrimp-and-crab boil seasoning
2 tablespoons freshly ground black pepper
2 teaspoons salt
2 teaspoons ground red pepper
3/4 teaspoon dried oregano
3/4 teaspoon dried rosemary
3 bay leaves
Preparation
Combine 1/4 cup oil and garlic in a 13- x 9-inch baking dish. Bake at 350° for 30 minutes or until garlic is lightly browned.
Meanwhile, combine remaining 1/4 cup olive oil, shrimp, and next 8 ingredients in a large zip-top freezer bag; seal and shake to coat. Add shrimp mixture and bay leaves to baking dish, and toss to coat. Bake 20 more minutes or until shrimp turn pink, stirring once. Serve with grits.
Posted on 2/10/14 at 11:57 am to Gris Gris
I use my gumbo recipe as my sauce base but reduce it down and thicken it a bit. I like a brown gravy as opposed to red or cream based because I use cream in my grits. Chicken stock and heavy cream along with cheese are a must for the grits. I did use a mushroom, spinach, and bacon cream based recipe a couple weekends ago that people loved.
Posted on 2/10/14 at 12:00 pm to lsumailman61
Hard to go wrong with it as long as it has flavor and grits. I love having leftover bbq shrimp and sauce. I peel the shrimp and reheat the sauce. I add the shrimp last minute so they just rewarm without overcooking and serve it all over grits. So darn good.
I like Luke's version of shrimp and grits with poached eggs on top. I want that right now, as a matter of fact.
I like Luke's version of shrimp and grits with poached eggs on top. I want that right now, as a matter of fact.
Posted on 2/10/14 at 12:32 pm to TIGERFANZZ
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