Looking for Shrimp and Grits
My wife and I will be in New Orleans next week.
Any ideas on where my wife can get shrimp and grits for breakfast?
She is also looking for a place to have really good BBQ shrimp.
Suggestions will be appreciated
Shrimp and grits isn't really a New Orleans thing . . . it's more of a North Carolina thing from my understanding.
For BBQ Shrimp, I'd suggest Pascale's Manale. They say (I don't know if it is true or not) that they invented them. All I know is that they are delicious. :)
Enjoy your stay.
Ahhhhhhh!!! As a South Carolina native, NoLa transplant, I have to jump in. Shrimp and Grits is a SOUTH Carolina thing!!! I haven't found anything to match up with my favorites out of Charleston, but I concur with EAT and Dante's as having enjoyable shrimp and grits. The smorgasbord of sausages down here add some great flavors. Luke makes a run at it, but misses the mark b/c it's too fancy. I can also put in a vote for Elizabeth's shrimp and grits which has a brunch that always hits the spot. If you can tell, I'm ornery about shrimp and grits but have given many a try! I have since opted to make my own at home when I get the craving!
I don't use recipes, but my girlfriend wrote it down as I made it for her birthday:
Becc’s Birthday Shrimp and Grits
1. 1 1/2 lbs de-veined, peeled shrimp. Some folks insist on leaving heads and tails on for flavor. I, however, do not.
2. ½ lemon, juiced
3. Salt, pepper and Tony’s
4. 1 cup heavy cream
5. 2 cups water
6. 4 cups hot stock or bouillon
7. ¼ cup butter
8. 1 cup yellow grits (not instant) (look on the package to determine how many you are making for and then, instead of water, do ½ stock, ¼ cream and ¼ butter)
9. 6 slices of thick bacon
10. 1 lb andouille sausage
11. Olive Oil and old red wine
12. ¼ cup all-purpose flour
13. ½ large onion, finely chopped
14. 1 clove garlic, minced
15. Chopped Scallions
16. Shredded Cheddar Cheese
In a large frying pan over medium high heat, cook bacon and sausage until brown, but not crisp. Remove and pat dry. Coarsely chop when cool. Set aside pan and grease.
In large saucepan over medium-high heat, combine cream, butter and hot stock; bring to a gentle boil. Add butter and salt and pepper to taste. Slowly add grits, stirring constantly. Reduce heat to medium low. Cook in accord with package directions, stirring occasionally, until grits are tender (mixture will scorch). Thin grits if needed with more warm stock. Remove from heat.
After starting grits, sprinkle shrimp with tony’s, black pepper and lemon juice; set aside. Add onion and garlic to sausage/bacon pan with about 4 tablespoons of grease. Saute for approximately ten minutes until onion is transparent. Add healthy splash of red wine and olive oil. Add sausage and bacon mixture. In a separate bowl, sift flour into warm, leftover stock, stirring constantly with a wisk in order to prevent clumps. Slowly add this mixture to your pan, stirring constantly. Bring back up to temperature and add shrimp. Continue sauté for 5 to 7 minutes until shrimp are opaque in center (cut to test). Spoon hot grits into bowl and cover with mixture. Top with scallions and cheddar cheese.
Dante's shrimp and grits are definitely good. However, I think blue plate cafe down on prytania has the best though. Commander's does em right, too. As for bbq shrimp, head out to Fat City in Metairie. It's weird to say it, but Crazy Johnny's has the best bbq shrimp I've had in New Orleans.
I don't know if this will help at all but when we were there for the French Quarter Festival last year, the restaurant EAT had a booth near the zydeco stage and they were serving (delicious) shrimp with cheese grits. I don't know if that is on their ususal menu, but it was really good!
What's with all the Oceana talk suddenly? For those not familiar, it's a place on the corner of Bourbon and Conti. I know this because I walk by there on the way to my car sometimes. They have the menu guy outside, and the leaky garbage cans on the Conti St. wall. I've never eaten there, no one I know has ever eaten there. It screams tourist trap. And the talk of beer or wine in their BBQ shrimp is very strange. That might be something, but it ain't BBQ shrimp. So does anybody know the story behind this Oceana place?