Author Topic: Shrimp and Grits  (Read 7826 times)

Offline punatic

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Re: Shrimp and Grits
« Reply #15 on: February 27, 2012, 11:47:54 AM »
Maybe you need tocook them more euge. I mean they shouldn't bite should they?

No, but they got a mean horn on top of their heads that they'll stick you with if you don't grab them right.
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Offline euge

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Re: Shrimp and Grits
« Reply #16 on: February 27, 2012, 11:49:28 AM »
They don't bite all that bad. Part of the experience... ;)
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

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Offline dcbc

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Re: Shrimp and Grits
« Reply #17 on: February 27, 2012, 01:27:24 PM »
We have a restaurant down the street that serves shrimp and grits.  It's my go to menu item.  They top it off with a lemon, cut in half, and caramelized in Shiner.  Makes me hungry just thinking about it.
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Offline deepsouth

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Re: Shrimp and Grits
« Reply #18 on: March 10, 2012, 05:57:39 PM »
that looks banGin euge!
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Offline corkybstewart

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Re: Shrimp and Grits
« Reply #19 on: March 10, 2012, 07:27:28 PM »
I was digging through our small freezer looking for some salmon for dinner and I found a last bag of Mobile shrimp and a big bag of frozen green chile.  So of course we had green chile shrimp and grits tonight.  I do love this stuff, but I may have eaten too much(again).
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Offline hokerer

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Re: Shrimp and Grits
« Reply #20 on: May 06, 2012, 06:28:28 PM »
All this talk got me going so I just had to put together my own recipe...

2 Lbs shrimp, peeled
  Cajun seasoning
1 Cup grits old fashioned
2 Cups shredded cheddar
3 Tbsp butter
3 or 4 Slices bacon
3 Tbsp flour
1 Large onion diced
1 Small bell pepper diced
2 Stalks celery diced
3 Tbsp garlic minced
1 12-oz bottle beer

Clean shrimp, pat dry, coat with cajun seasoning, and set aside.

Cook grits in water according to package directions, remove from heat.  Stir cheese and butter into grits until melted. 

Cook bacon until very crisp, remove and crumble into grits.  Add flour to bacon drippings and cook until you have a medium brown roux.  Add onion, bell pepper, celery, and garlic and saute until tender.  Add beer (and more cajun seasoning if desired) and bring to a boil.  Simmer until slightly thickened.  Add shrimp and cook until lightly pink. 

Serve shrimp and sauce over grits.


...and it turned out fantastic.
Joe

Offline punatic

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Re: Shrimp and Grits
« Reply #21 on: May 06, 2012, 06:40:18 PM »
Chef Emeril's "Bammage"  creole seasoning. 
This recipe calls out tablespoons.  I make it in larger quantities.  Just keep the ratio of ingredients the same. 

This is what Chef M calls "Essence."  It is a great seasoning!  I use it on all kinds of foods. 

Very cheap to make (using Costco-size spice containers).  Stores well at room temp in an airtight container.  Good for months (even here in humid Hawaii).

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 oregano
1 tablespoon dried thyme
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Offline hokerer

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Re: Shrimp and Grits
« Reply #22 on: May 06, 2012, 07:25:36 PM »
This is what I use for all my stuff...



http://shopping.nosoc.com/9ozbigkevinsbayoublend.aspx
Joe

Offline ultravista

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Re: Shrimp and Grits
« Reply #23 on: May 06, 2012, 07:30:02 PM »
Grits have a horn?

Offline kraftwerk

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Re: Shrimp and Grits
« Reply #24 on: May 08, 2012, 12:31:15 PM »
This one'll rock your socks:

Green Chile and Sausage Grits (from Colorado Cache cookbook)

1 lb regular sausage, browned
Tabasco sauce to taste
1/3 clove garlic, minced
1/2 tsp salt
1/8 tsp pepper
1 cup grits (regular, not instant)
5 cups water
1 cup grated extra-sharp Cheddar cheese
1/4 cup butter, melted
2 large eggs, well beaten
8-12 oz fresh roasted green chiles, or to taste (canned are OK too)

Brown sausage and drain. Add Tabasco, garlic, salt, and pepper to sausage. Set aside. Cook grits in boiling water, whisking frequently. Add all ingredients together, stirring until well mixed. Pour mixture into a well buttered 9 x 13 x 2 baking dish. Bake uncovered at 350 degrees for one hour

My mom makes this for every Easter and Christmas brunch. Serve with warm tortillas. You won't be disappointed!
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