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Started By
Message
Tips for cooking shrimp and grits for 10 equipment? UPDATE
Posted on 12/21/17 at 7:58 am
Posted on 12/21/17 at 7:58 am
Update - Crock pot scorched the hell out of the grits. It’s always run hot but damn. Ordered pizza. Successful night.
I've been tasked with cooking shrimp and grits tonight for my wife's brothers' birthday party. I'm worried about getting it ready in time and being edible.
Few questions:
1) Can I cook the grits in the crock pot?
2) Should I make cheese grits or non-cheese grits?
3) How big of a pot would I need to make shrimp étouffée with 3-4 lbs of shrimp?
Here's my current recipe plan:
1 lb bacon
3 lbs 41/50 count shrimp (Key West Pink shrimp from Costco)
3 cups Quaker grits (not quick or instant)
12 cups chicken stock
3 cups grated Gruyere
3 shallots
6 cloves of garlic
1 teaspoon of cayenne
24 oz of cremini mushrooms
1 1/2 cup of chicken stock
6 tablespoons of butter
Handful of parsley
Chives
1. Cook bacon in large dutch oven (my widest pan) until crispy. Reserve fat
2. Cook grits, low and slow, until creamy. Stir in cheese and milk if thinning is needed.
3. Place shrimp on skewers. Brush with bacon fat. Season with Tony's. Grill until just cooked.
4. Fry shallots and garlic in bacon fat. Add mushrooms and cook until browned and crispy. Add stock and bring to a simmer. Add butter and shake until emulsified.
5. Serve with layer of grits, shrimp, mushroom sauce, and bacon bits.
I also have the ingredients for Hot and Hot Fish Club's recipe, but it uses tomatoes. Not sure if I'd want a red gravy on shrimp and grits. Further, their grits don't use any cheese, which might be a plus.
I've been tasked with cooking shrimp and grits tonight for my wife's brothers' birthday party. I'm worried about getting it ready in time and being edible.
Few questions:
1) Can I cook the grits in the crock pot?
2) Should I make cheese grits or non-cheese grits?
3) How big of a pot would I need to make shrimp étouffée with 3-4 lbs of shrimp?
Here's my current recipe plan:
1 lb bacon
3 lbs 41/50 count shrimp (Key West Pink shrimp from Costco)
3 cups Quaker grits (not quick or instant)
12 cups chicken stock
3 cups grated Gruyere
3 shallots
6 cloves of garlic
1 teaspoon of cayenne
24 oz of cremini mushrooms
1 1/2 cup of chicken stock
6 tablespoons of butter
Handful of parsley
Chives
1. Cook bacon in large dutch oven (my widest pan) until crispy. Reserve fat
2. Cook grits, low and slow, until creamy. Stir in cheese and milk if thinning is needed.
3. Place shrimp on skewers. Brush with bacon fat. Season with Tony's. Grill until just cooked.
4. Fry shallots and garlic in bacon fat. Add mushrooms and cook until browned and crispy. Add stock and bring to a simmer. Add butter and shake until emulsified.
5. Serve with layer of grits, shrimp, mushroom sauce, and bacon bits.
I also have the ingredients for Hot and Hot Fish Club's recipe, but it uses tomatoes. Not sure if I'd want a red gravy on shrimp and grits. Further, their grits don't use any cheese, which might be a plus.
This post was edited on 12/22/17 at 9:10 am
4
Posted on 12/21/17 at 8:17 am to StringedInstruments
1)Grits—yes you can make in crock pot, but you’ll need to do it overnight if serving for brunch/lunch. It takes a loooong time. I don’t think shrimp n grits requires cheese grits, as the topping is plenty rich. I’d add beaucoup black pepper and fold in some parsley or freshly chopped green onion tops to the hot grits just before serving (for color).
2)Shrimp; I’ve had many versions of this dish, most of which do not cook the shrimp separately from the sauce. Keep looking at recipes, and find one that doesn’t require skewering and grilling/broiling, it will save time and prep work.
3)you can use two 12” skillets to handle the shrimp part of the dish at 3-4 lbs shrimp. You don’t want to crowd them, if you decide to do the sautéed-in-the-pan version.
2)Shrimp; I’ve had many versions of this dish, most of which do not cook the shrimp separately from the sauce. Keep looking at recipes, and find one that doesn’t require skewering and grilling/broiling, it will save time and prep work.
3)you can use two 12” skillets to handle the shrimp part of the dish at 3-4 lbs shrimp. You don’t want to crowd them, if you decide to do the sautéed-in-the-pan version.
Posted on 12/21/17 at 8:23 am to StringedInstruments
I've cooked grits in the crock pot. Took about 8 hours on low if I remember right. They're not as good as stove top, but not terrible.
Cheese is fine in the grits for shrimp & grits, but I'd go light on it, or use a really mild cheese.
Cheese is fine in the grits for shrimp & grits, but I'd go light on it, or use a really mild cheese.
Posted on 12/21/17 at 8:28 am to StringedInstruments
I would cook the grits earlier and then keep them in the crockpot so they'll stay warm.
Posted on 12/21/17 at 9:57 am to StringedInstruments
You had me until you skewered them. Add another stick of butter and melt that down with bacon fat, a bit of Worcestershire, a touch of lemon juice, all of your other ingredients (skip the chicken stock), and do everything in the skillet. Put shrimp in last, of course. But everything else stays the same.
I love cheese grits with shrimp and grits. Adds another layer of creaminess. But why not just buy the Quaker quick grits? That’s like people refusing to buy jar roux, IMO. Especially if you will add cheese and be covering with shrimp and sauce. It will save you some time and headache. Shrimp and grits are very easy, and can be very quick if you’re set up for it.
I love cheese grits with shrimp and grits. Adds another layer of creaminess. But why not just buy the Quaker quick grits? That’s like people refusing to buy jar roux, IMO. Especially if you will add cheese and be covering with shrimp and sauce. It will save you some time and headache. Shrimp and grits are very easy, and can be very quick if you’re set up for it.
Posted on 12/21/17 at 10:04 am to Fratigerguy
this right here. quick grits are the way to go, but stay away from the instant grits.
and my grits i make for shrimp and grits get a handful of grated smoked gouda.
try it...you'll thank me later.
and my grits i make for shrimp and grits get a handful of grated smoked gouda.
try it...you'll thank me later.
Posted on 12/21/17 at 10:11 am to hungryone
quote:
2)Shrimp; I’ve had many versions of this dish, most of which do not cook the shrimp separately from the sauce
Yeah I always make the sauce and poach the shrimp in the sauce.
I do Tyler Florence's recipe they a lot of people have suggested on here. Just sautee onion and garlic, add andouille, sprinkle some flour, cook the roux a bit, add chicken stock, bay leaf, hot sauce, spices, and lemon juice, then add the shrimp and done.
I make my grits with cheese always.
This post was edited on 12/21/17 at 10:14 am
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