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shrimp & grits

I dont eat pork, fowl or beef... anyone got a great recipe for shrimp and grits without pork?. thanks

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  1. Just substitute turkey smoked sausage for the andouille. You really need that smoky flavor, but the turkey sausages they make now are quite good, if you don't do pork.

    1 Reply
    1. re: mothrpoet

      turkey isn't fowl in your view?

      :0)

    2. Why not just leave the meat out?

      The Gullah version in this article does not have bacon - just a shrimp 'gravy' and grits
      http://www.starnewsonline.com/article...

      1. Pick a recipe that looks good and sub-in Smoked Paprika for color and/or a "DROP" of liquid smoke to get the desired flavor. JJ

        5 Replies
        1. re: Chef Jimmy J

          How important is the smoked flavor? The use of andouille points to a Louisiana style, but what is typical in the Carolinas?

          1. re: paulj

            Many recipes use just ham or tasso, but you need a smokiness. The smoked paprika is a great idea, but I like me my pork!!!!!

            1. re: mothrpoet

              just a preference... plus there was some great flavor when I was done...

          2. re: Chef Jimmy J

            I used the smoked paprika... thanks... it helped a lot.

            1. re: rozz01

              Rozz01, you are very welcome I'm glad to help. This may be a moot point but after checking several recipes, You are right, Andouille and/or Tasso in Louisianna, most Carolina Low Country recipes use Bacon.

          3. Bacon/tasso is one of 4 or 5 ingredients in shrimp and grits. It is a foundation on which the dish is built. If you decide not to add it, it is like not adding beef to chili. Yes, you can approximate it, but it removes the integrity of the dish.
            </off soapbox>

            That being said, please make sure you have good grits- as in stone ground grits. I think using smoked paprika would add a nice smokiness to the dish as well. I would dust the shrimp with it before sauteing them.

            I would NOT add liquid smoke. Not a good idea- it has it's place, and it's place is not on a dish like shrimp and grits.

            2 Replies
            1. re: jameshig

              Do you mean I am not allowed to serve shrimp with my grits if they are not stone ground? What may I eat with my White Lilly Quick Grits?

              1. re: paulj

                you can serve it but it wont be as good....not even close.

            2. For a 100% meat-free option, try Shrimp with Basil-Garlic Butter (http://www.epicurious.com/recipes/foo...). I serve it over grits, and have gotten rave reviews on more than one occasion!

              1. Check the vegetarian sections in your supermarkets' produce & freezer section. There are a number of vegetarian soy-based bacon & sausage products that might fit the bill for you.

                1. How crazy is it to saute the cornmeal in the pan before adding the hot liquid? Wouldn't this decrease clumps? Would it hinder the cornmeal's ability to soak up the liquid significantly?

                  4 Replies
                  1. re: madtheswine

                    ATK found that toasting the cornmeal in a hot oven for about 5 minutes improved the flavor of southern style cornbread.

                    There are several well known methods of minimizing lumps when cooking any grain like this:
                    - add it slowly into boiling liquid
                    - make a slurry with some cold liquid, and add that to the hot
                    - mix the grain with cold liquid, and stir well as it comes to a boil

                    1. re: paulj

                      Thanks for the reply and I will probably try those when making cornbread, but I was talking about grits. Has anybody tried this method before?

                      1. re: madtheswine

                        Mad, Toasting adds a slightly sweet popcorn like flavor to the grits, though I never tried this with instant grits, they can burn easily so stir frequently and don't answer your phone.:) The Broiler is effective about 4-6 inches away or Stove top using med heat. A quick toasting of whole spices, before grinding, will make your 6month old supply taste fresh and new. Have fun! JJ

                    2. re: madtheswine

                      I think you're talking about starting off a signature grits dish in the style of a risotto and I think it's a great idea...
                      It might take some practice with liquid ratios and timing, but I just know it would work!
                      As soon as I slip off my low carb diet that I'm kickin' butt on, I'm gonna try it...

                      Shrimp & Grits 'paella style'...
                      Come to Papa!!

                    3. I make an enchilada shrimp & grits that is so easy. Make your favorite recipe for garlic cheese grits. Top with boiled or grilled shrimp, homemade enchilada sauce (I can give you my recipe if you need one), and chopped fresh cilantro.

                      1 Reply
                      1. I am certainly not a recipe guy, but the Anson Mills recipe produces a fantastic dish and I have followed it more than once. http://www.ansonmills.com/recipes-cor... They're approach is old school SC - no cheese or cream. As they say in the intro, "Shrimp and grits is an ethereal dish, guileless and profoundly comforting."

                        6 Replies
                        1. re: MGZ

                          a little OT, but how large (dimension-wise) is a 10 pound box of anson mills coarse antebellum grits? (because you should keep in the fridge or freezer, right?).

                          1. re: alkapal

                            I’m afraid I can’t help you, alkapal. I have always bought the 12 oz packages so as to get different things from Anson (1 white, 1 yellow, rice, semolina, etc.) and since grits have been only an occasional treat for us. I do, however, wind up with a roughly 10x10x10 box in my freezer every time.

                            1. re: MGZ

                              that's a good deal of freezer or fridge space, indeed.

                              i wish i knew of a local source here in the d.c. area.
                              ~~~
                              what are your favorite grits? and your favorite meal? how's the polenta? the coarse "country style" looks like it might be great.

                              i love coarse grits!

                              1. re: alkapal

                                There is certainly nothing like the Anson products available around me. They have become one of my favorite online sources (along with Berridge Farms for my annual Hatch chiles fix). I have never been disappointed with any of their products.

                                The Carolina Whole Hominy Quick Grits are probably our favorite (either color, but white with shrimp). Mind you, these are not instant - they always take me at least 30 minutes to cook. (How'd you like that "mind you" adopted, regional colloquialism from the Jersey guy, huh??). The polenta was wonderful as well. I am presently waiting on an order including the pizza flour blend - something I am very interested to try. Hell, I may even make ciabatta . . .

                                As to favorite meal, I didn't post that recipe link half-heartedly. It's fine eatin'!

                                1. re: MGZ

                                  favorite "meal" -- i should've said "favorite cornmeal"! thanks!

                                2. re: alkapal

                                  Well, since we've already taken this one way off the rails . . .

                                  We were thinking of using the soon-to-arrive order to make a breakfast of cheese grits with pork roll and fried eggs - think Paula Deen does a guest spot on Jersey Shore.

                          2. Whole Foods has a good chicken andouille, if you have one nearby.

                            1. Who would think a question about how to make pescetarian shrimp and grits woulda gone in this direction :)

                              3 Replies
                              1. re: rozz01

                                Yeah, sorry, like I said, "way off the rails." Nevertheless, the bottom line is, take a "traditional" shrimp & grits recipe and omit the ham/bacon element altogether. Do not substitute any type of soy imitation. S&G should be a simple, pure plate and those products are too processed and fabricated. Will the dish be as terrific without the pork? No, but it will still be delicious. I'm afraid you seek to remove a note from the chord - it can still sound pleasant and harmonious, but it cannot sound the same. Ultimately, you knew that your decision to not eat meat would mean sacrifice. Oh well, right? I choose to live in New Jersey, you have any idea how many sacrifices that entails???

                                1. re: MGZ

                                  So, yesterday I decided to take the recently arrived grits and make Anson's recipe without the pork. The idea I had was to omit the bacon cooking at the beginning of step three and heat a tablespoon or two of a good, fruity olive oil (I am smitten with Frantoia - butter would work, too) with a big teaspoon of pimenton (I usually use hot) and then proceed with recipe. In that way the dish would get the fat and the smokiness the ham or bacon would have provided.

                                  So, with all good intentions, I went to my fish monger for the shrimp. Upon arrival, however, I was met with a bit of a problem. While the wild caught shrimp were $13.99 a pound, the lobsters were only $2.99. Well, to make a long story short . . . last night, we ate lobster and grits.

                                  (I still think that my S&G concept would have worked though.)

                                  1. re: MGZ

                                    $2.99?!?! dang, man, you are ahead of the game!