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Started By
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Anyone got some pointers on shrimp and grits?
Posted on 12/8/12 at 8:12 am
Posted on 12/8/12 at 8:12 am
I make pretty good grits from scratch, but have never tried shrimp/grits before....
ol lady is asking for it.
ol lady is asking for it.
Posted on 12/8/12 at 8:56 am to HebertFest08
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.
Posted on 12/8/12 at 10:08 am to HebertFest08
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.
Posted on 12/8/12 at 10:14 am to HebertFest08
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....
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....
Posted on 12/8/12 at 10:31 am to Spankum
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
Posted on 12/8/12 at 10:47 am to fleaux
I am making shrimp, Tasso and Lima beans today and I'll make the grit cakes to serve over.
Posted on 12/8/12 at 10:49 am to HebertFest08
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.
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 12/8/12 at 10:50 am
Posted on 12/8/12 at 10:58 am to TexasTiger05
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
Examples:
Bacon
Bell peppers
Onion
Andouille
Tasso ham
You get the idea
Posted on 12/8/12 at 11:20 am to LSUbase13
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
We had shrimp and grits at our wedding. The place had never done it before, and the added it to their permanent menu
Posted on 12/8/12 at 11:36 am to TexasTiger05
thanks for the ideas.....
we are having it at our wedding as well.
we are having it at our wedding as well.
Posted on 12/8/12 at 8:45 pm to HebertFest08
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.
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.
Posted on 12/8/12 at 10:28 pm to HebertFest08
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.
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 12/8/12 at 11:28 pm
Posted on 12/8/12 at 10:33 pm to MeridianDog
Now that's a nice one.
Posted on 12/8/12 at 10:42 pm to Martini
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.
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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