shrimp n grits

How does putting shrimp in grits ruin them? It still tastes like shrimp.

 

It's the grits thing that throws everybody off. Muff probably likes unsweetened tea with lemon, too.

 

I don't like grits but shrimp & grits is phenomenal when made properly with some tasso gravy.

 

Nope, Blue Marlin whipped serious ass. East Blvd., Crown Point, and Greensboro. All three of them were good.

 

You're right, I do like unsweet tea with lemon. It's the only thing I drink besides black coffee and water.

I like grits and I like shrimp, but this shits-n-grimps thing is just pathetic. South Carolina low country crap.

 

have you ever actually eaten it? i had comtempt fot it until i actually tried it.

 

Well there went all your credibillity in this forum, might as well have said you don't like food.

 

She doesn't like Dell either. Shocking.

 

Fatz Cafe has Edisto Shrimp and Grits on their menu, it's pretty good. It has the shrimp and grits with a mushroom gravy and cheese on top.

 

Here's Emeril's recipe (I tried it and it was great!):

2 pounds medium shimp, peeled and deveined
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
Charleston-Style Grits, recipe follows


Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.


Charleston Style Grits:
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste

In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
Yield: 4 to 6 servings


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup