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  1. #1
    Join Date
    Jun 2005
    Location
    Winston-Salem NC
    Posts
    1,133

    Dinner tonight, grits and shrimp

    One of my favorites, as I have two ways of cooking it. One way is when I get home and am ready to eat, and the other is more of a WoW type impressive meal.
    But like many things I cook, it is much easier to cook than it looks.

    1) grits, per normal
    2) I use salad shrimp
    3) sweat onions and green peppers, turn up the heat and add shrimp to pan, then mix into grits with some garlic powder, salt, pepper and if you like hot, some red pepper flakes.
    Nice and simple, cheap, and quick.

    1) grits per normal
    2) sweat onions, green peppers and chopped fresh garlic
    3) heat cast iron griddle with raised bars in oven until 400 degrees
    4) pull cast iron griddle, and use bigger, peeled and de-veined shrimp
    5) throw shrimp and vegs onto pan, making sure to get sear marks on shrimp
    6) mix with grits, and serve with some lightly oiled and toasted french bread with a touch of butter (season to taste)

    neither takes more than 20 minutes tops, and both are delicious.

  2. #2
    Join Date
    Apr 2006
    Posts
    329
    What's a grit?

  3. #3
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    Quote Originally Posted by dudeabides View Post
    What's a grit?
    Times two !!!! Go PATROITS !!!!

  4. #4
    Join Date
    Jul 2007
    Location
    Mount Airy, MD
    Posts
    7,281
    I actually like grits and I love shrimp, but the 2 together?

  5. #5
    Join Date
    Jun 2005
    Location
    Winston-Salem NC
    Posts
    1,133
    Classic SC/LA meal.
    Italians put all kinds of stuff in their grits, and call it polenta, and folks love it.
    We do it and call it "x" and grits, folks think it is bad.
    Go figure.

  6. #6
    Join Date
    Feb 2006
    Location
    Float'N Vally, MS
    Posts
    1,807
    Quote Originally Posted by stonewallred View Post
    Classic SC/LA meal.
    Italians put all kinds of stuff in their grits, and call it polenta, and folks love it.
    We do it and call it "x" and grits, folks think it is bad.
    Go figure.
    Actually, I have lived all over S. Louisianan and Mississippi.
    I love grits and I love shrimp.

    I have NEVER seen that combination until I went to Alabama (Mobile).
    Life is too short, Behappy!
    TFMM

  7. #7
    Join Date
    Jun 2011
    Location
    Brooklyn, NY
    Posts
    29
    polenta e semplice, no miscelato

  8. #8
    Join Date
    Jun 2005
    Location
    Winston-Salem NC
    Posts
    1,133
    Grits?
    You actually don't know what grits are?
    Think cream of wheat, except made from corn and really good to eat.
    Grits are the same thing cornbread is made from, minus the flour and baking powder/soda.
    Cook them in boiling, then simmering water, add butter, salt and pepper, and eat them with eggs, bacon and maybe some red eye gravy.

  9. #9
    Join Date
    Mar 2008
    Location
    Baltimore MD and Ridgebury PA
    Posts
    542
    Quote Originally Posted by stonewallred View Post
    Grits?
    You actually don't know what grits are?
    Think cream of wheat, except made from corn and really good to eat.
    Grits are the same thing cornbread is made from, minus the flour and baking powder/soda.
    Cook them in boiling, then simmering water, add butter, salt and pepper, and eat them with eggs, bacon and maybe some red eye gravy.
    Correction. It should read "Think cream of wheat, except made from corn and if you make the mistake of getting grits instead of cream of wheat at a breakfast buffet you'll regret it."

    I don't know what it is about grits but I just don't like them. I have wondered if it's the butter... I am a huge user of butter in general but it would never occur to me to add it to something that is similar to cream of wheat. Since I have moved from PA to Maryland I find grits at pretty much every diner/restaurant or breakfast buffet instead of cream of wheat. What a drag.

    I never knew they were essentially the same thing cornbread is made from. I love cornbread... especially with butter or honey butter. Oh well, I wouldn't eat regular bread either without the flour, baking soda/powder, and the baking in the oven bit.

  10. #10
    Join Date
    Apr 2010
    Location
    Red Deer, Alberta
    Posts
    653
    Quote Originally Posted by platchford View Post
    I never knew they were essentially the same thing cornbread is made from. I love cornbread... especially with butter or honey butter. Oh well, I wouldn't eat regular bread either without the flour, baking soda/powder, and the baking in the oven bit.
    You are right in my mind about cream of wheat, but grits I found were just about the same, except in Waco TX... I had a choice about "fried" and boy, I just could not figure out how fried grits were worth eating... I guess it is just what you were brought up with, but as long as they are boiled first and maple syrup added, grits are fine with me!

    Keep cookin' and also, I really like cornbread... and lobster...!

  11. #11
    Join Date
    Jun 2005
    Location
    Winston-Salem NC
    Posts
    1,133
    Got friends in BR and near NO who introduced it to me.
    Wonder if it is a regional socioeconomic/cultural thingee, sort of like hog's brains and eggs or chitlins?

  12. #12
    Join Date
    Feb 2006
    Location
    Float'N Vally, MS
    Posts
    1,807
    Quote Originally Posted by stonewallred View Post
    Got friends in BR and near NO who introduced it to me.
    Wonder if it is a regional socioeconomic/cultural thingee, sort of like hog's brains and eggs or chitlins?
    Now, Hog's head cheese is good! Especially if it is made right.
    Life is too short, Behappy!
    TFMM

  13. #13
    Join Date
    Feb 2005
    Location
    GEORGIA
    Posts
    1,532
    Shrimp and CHEESE Grits have been on the menu as long as I can remember.........

    CHEESE Grits are a acquired taste for many.....

    I'm a transplant, but, I crave good Grits.....[ It took me a while ]

    "Value our Differences"

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