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Shrimp and Grits

wekick Aug 26, 2010 02:22 PM

Would anyone care to share their recipe? I need to make these.

  1. pikawicca Aug 26, 2010 02:34 PM

    Google "Crooks Country Shrimp and Grits" for the best recipe I've ever tried. (I do prefer, however, to cook my grits longer, adding additional boiling water, if needed.) Make sure you use good, stone-ground grits!

    1. a
      Ali Aug 26, 2010 03:00 PM

      For whom? I ask only because, well, there are Southerners who might quietly wonder why you're serving them yellow corn grits (otherwise known as polenta) and calling it grits. Otherwise ...

      1 part grits of your choosing (white hominy or otherwise) + 2 parts flavourful liquid (chicken stock, veggie broth, etc.) + 1 part dairy (butter, milk, cream, half & half, etc.) + salt & pepper to taste

      If you choose, add cheese (I like a sharp cheddar) or whatever. This is a good place to start for making grits.

      For the shrimp, toss some shrimp (I prefer them completely peeled) in cajun seasoning and saute over high heat in butter until the shrimp just barely tighten. Take shrimp out. Add bourbon/brandy. Cook until the liquid can no longer hold a flame, being sure there are no brown bits stuck to the bottom of the pan. Toss shrimp back into the "sauce." Place over grits. Eat. Repeat.

      I like cheese with the shrimp. Don't tell the Italians! :)

      9 Replies
      1. re: Ali
        paulj Aug 26, 2010 03:33 PM

        Doesn't the cheddar turn your grits yellow? :)

        1. re: paulj
          l
          LauraGrace Aug 26, 2010 07:23 PM

          Not if it's real sharp cheddar! It's white! ;)

          1. re: LauraGrace
            pikawicca Aug 27, 2010 04:38 AM

            Extra-sharp cheddars come in both white and orange.

            1. re: pikawicca
              l
              LauraGrace Aug 27, 2010 06:04 AM

              Sorry, I was attempting to be facetious -- shoulda put quotes around "real"! Dontcha know we foodies have to have the "real" thing all the time! ;)

          2. re: paulj
            a
            Ali Aug 27, 2010 06:54 AM

            I'm not a Southerner. I prefer my grits yellow. :)

          3. re: Ali
            wekick Aug 27, 2010 05:27 AM

            I have only seen white grits. I have some yellow corn meal but the ones labeled grits are white around here. Thanks for the recipe, can't wait to try it.

            1. re: Ali
              m
              madtheswine Aug 27, 2010 06:53 AM

              Would white wine be considered a good 'flavorful liquid' in your formula? I've made cheesy grits using all milk before, but I want to step it up a bit and I wanted to know if wine would be a good idea.

              1. re: madtheswine
                John E. Aug 27, 2010 08:05 AM

                I think making the grits entirely with white wine would be too acidic. Some sort of broth would be better. If you buy peel-on shrimp you can make shrimp stock to cook the grits/polenta, that's what I do. I also add some chopped garlic to the pan after the shrimp are cooked just prior to the deglazing so it's a little like a scampi.

                1. re: madtheswine
                  a
                  Ali Aug 27, 2010 08:54 AM

                  I agree with John E. White wine would be too acidic. You would want something a little more savoury/umami-ish like a stock. (I've been know to boil water with some spices before tossing in grits.)

                  Ideas for "stepping up" grits (though milk + grits is mighty, mighty yummy) would be to use stock (shrimp stock per John E. is a fantastic solution) or just infuse the milk with something like garlic, rosemary, thyme, etc. and use milk exclusively. Add corn at the end of the recipe to step up the corn taste. Or boil some sausage in a flavoured solution (say, lightly flavoured with cajun seasoning or crab boil) - use the liquid for the grits and then toss the sausage in at the end. I've even done miso grits (really yummy)! A million permutations exists so long as you keep in mind that you don't want anything that will throw off the grits flavour (like the acid in the wine).

                  If you want to use wine, I suggest using it in lieu of the brandy/bourbon on the shrimp side. That should produce a nice and light sauce for the grits to soak up.

              2. jfood Aug 27, 2010 06:19 AM

                jfood just watched john besh on CBS Morning Show prepare shrimp and grits...looked outstanding. Here is a link to the recipe from the CBS website (and no jfood is not affiliated with CBS)

                http://www.cbsnews.com/stories/2010/0...

                1. f
                  fourunder Aug 27, 2010 06:54 AM

                  My favorite recipe is from Slightly North Of Broad, Charleston, South Carolina

                  http://chowhound.chow.com/topics/480294

                  http://www.tastebook.com/recipes/1604637-Maverick-Grits-from-S-N-O-B-

                  http://www.spicelines.com/2008/06/rec...

                  1 Reply
                  1. re: fourunder
                    j
                    jeanmarieok Aug 27, 2010 01:24 PM

                    I like the SNOB version, but I like this version even better, because it has a sauce with it.

                    http://www.macheesmo.com/2010/03/shri...

                  2. BeefeaterRocks Aug 27, 2010 03:51 PM

                    We like New Orleans Barbecue shrimp with Alton Brown's cheese grits:
                    http://www.nolacuisine.com/2006/06/04/barbecue-shrimp-recipe/
                    http://www.foodnetwork.com/recipes/al...

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