🧑‍🍳 How do you prepare grits and shrimp?

[rick4bama]

I have never have eating this dish. So what I'm asking is how you prepare the dish.

 

[alabama mike]

I love shrimp and I love grits but I do not like them together. Sorry @rick4bama I can’t help on this one.

 

[TerryP]

I have never have eating this dish. So what I'm asking is how you prepare the dish.

It starts with the grits. DON'T go cheap. Definitely stoneground.
Cheese: two types but don't use shredded. Buy the block, shred it before use.
Hot sauce is another "your call."

1/2 tsp of hot sauce and 1/2 tsp of fresh ground pepper. (I use Frank's or Tabasco depending on the day.)
1 tsp of sea salt
3 TBSP real butter
3/4 C of grated cheese (your call here as well. Don't go med or mild if you use cheddar.)
1/4 grated Parm (off the block, remember?)
1C grits
4 1/2 C water

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Cook some bacon and chop it into bits. I use three or so...usually thick.
1 C diced mushrooms
mince a clove of garlic
peanut oil is what I prefer...olive and others work
1 lb of shrimp
1/2 C green onions sliced up or chives
1/2 tsp of hot sauce
2 tsp lemon juice
2 TBSP AP flour

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Water meet pot meet boil.
Slowly add in the grits and salt, take the heat down and simmer...ya know, cook the grits. What, 40 minutes or so until they get thick. You'll stir them, you'll see.
Pull it and stir in all that stuff I put in section 1 above...if you want more spice, add it. Keep it warm.

Skillet. Cook the bacon. Dice it up in small bits.
Here's your judgement part again. You'll need about 2 TBSP of fat/oil so how much is left from the bacon? Add the peanut oil if you need more for the shrimp.
Toss the shrimp in the flour ... light coat.
Skillet. Shrimp. One minute. (light pink) At one minute add the garlic...this is a minute and a half process here. It's quick. Stir in everything else.

Put the grits on the plate. Put the shrimp on top.

 

[rick4bama]

@TerryP that the only way to do cheese!

 

[Krimson]

@TerryP that the only way to do cheese!

Try grits and oysters,

 

[TerryP]

Try grits and oysters,

Scallions work well.

 

[rick4bama]

@TerryP I finally did the Shrimp and Grits! April even enjoyed it too.

 

[TerryP]

@TerryP I finally did the Shrimp and Grits! April even enjoyed it too.

Nice! It's a tricky dish. There isn't much I dislike more than over-cooked seafood.

 

[Krimson]

Wife and I went to the key west cooking show for grits and grunts, they used yellow tail and polenta. The yellow tail wasn't bad but polenta ain't grits. Did get a really good chimichurri recipe and she liked the sangria.

 

[PurlJam]

Mine is very similar to Terry's only difference for mine.
I boil the grits in heavy cream and chicken stock, instead of water.
I also use Gouda and mild Cheddar for the cheese, but that's just preference.

I'll use the small white shrimp (peeled/tail less/deveined) and mix these throughout the grits.
Shrimp, preferably Royal Reds but when I can't get these, I go with the Tiger Prawns. I will grill these with olive oil, garlic salt and paprika.
and yes, I use Old Bay.
I'll put the shrimp/grits in a baking dish on 350 for about 10 minutes. The grilled will be on skewers, so when it's all done, take the skewers and add them to the top of your grits in a plate.

 

[Krimson]

Mine is very similar to Terry's only difference for mine.
I boil the grits in heavy cream and chicken stock, instead of water.
I also use Gouda and mild Cheddar for the cheese, but that's just preference.

I'll use the small white shrimp (peeled/tail less/deveined) and mix these throughout the grits.
Shrimp, preferably Royal Reds but when I can't get these, I go with the Tiger Prawns. I will grill these with olive oil, garlic salt and paprika.
and yes, I use Old Bay.
I'll put the shrimp/grits in a backing dish on 350 for about 10 minutes. The grilled will be on skewers, so when it's all done, take the skewers and add them to the top of your grits in a plate.

No sauce? I use cream and stock as well and smoked gouda.

 

[PurlJam]

No sauce? I use cream and stock as well and smoked gouda.

My sauce is butter.

 

[PurlJam]

No sauce? I use cream and stock as well and smoked gouda.

Every now and then, I'll make a creamy spicy creole rue, I really like, but my family loves the other way best, so I just shut up, drink beer and fix it the way they like it.

 

[TerryP]

I boil the grits in heavy cream and chicken stock, instead of water.

Read the room. Other than this forum I don't know Rick or April. I do know how easy it is to scald any dairy product. (I am going back to what I said earlier. It starts with the grits. It's not a Kroger purchase.) You can't scald water.

Why would you use a chicken stock vs a shrimp stock?

And, FWIW, a vegetable stock is the shit with half and half.

 

[PurlJam]

Read the room. Other than this forum I don't know Rick or April. I do know how easy it is to scald any dairy product. (I am going back to what I said earlier. It starts with the grits. It's not a Kroger purchase.) You can't scald water.

Why would you use a chicken stock vs a shrimp stock?

And, FWIW, a vegetable stock is the shit with half and half.

Agree with the grits. I use chicken stock, I already have the shrimp, no need to double down, vegetable stock, yes, I will use it too. I normally have chicken stock more ready available. Yep, you can scald the shit out of dairy, no doubt. It's something you can't leave on a stove and go off into "texting/facebook" world and forget about. I'm pretty serious about my cooking, not a set it and forget it kind of guy.

 

[TerryP]

I'm pretty serious about my cooking,

This is something I can't identify with.

 

[TerryP]

Agree with the grits

Trust me on this.

Marsh Hen Mill. Order 'em online. Kayne bought one of their sampler packs last year. He'll attest. Their cornmeal is just...

Hell, I'd say send me you address and I'll buy you some. But, I won't. Spend your own damn money.

If it isn't in this thread, it's in another. When grits are on the menu at any restuarant I always ask, "from where?"

It makes a difference.

These are Gullah-Geechie grits.

Marsh Hen Mill

We are a family run farm and mill specializing in heirloom food products and ancient grains.

marshhenmill.com

 

[TerryP]

Agree with the grits. I use chicken stock, I already have the shrimp, no need to double down, vegetable stock, yes, I will use it too. I normally have chicken stock more ready available. Yep, you can scald the shit out of dairy, no doubt. It's something you can't leave on a stove and go off into "texting/facebook" world and forget about. I'm pretty serious about my cooking, not a set it and forget it kind of guy.

Completely different thought. But, a challenge.

This is something I can't identify with.

Iced tea. I'm picky down to this.

Spend your kids college fund money and buy some from Charleston Tea Garden. Google it. My next door neighbor, since moved, has worked there for more than 40 years. In the next week or two I'm going there to hang out for an afternoon: just to smell. It's the oldest tea plantation in the states.

As I sarcastically talk of not caring about food and mention the tomatoes I get from John's Island...the tea from Wadmalaw Island. This shit ain't no joke.