Dinner tonight, grits and shrimp

[stonewallred]

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.

[dudeabides]

What's a grit?

[Chris_Worthington]

I actually like grits and I love shrimp, but the 2 together?

[stonewallred]

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.

[Bebe]

polenta e semplice, no miscelato

[Green Mountain]

What's a grit?

Times two !!!! Go PATROITS !!!!

[stonewallred]

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.

[behappy]

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).

[stonewallred]

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?

[behappy]

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.

[stephy]

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 ]

[dudeabides]

I'll admit, they sound good.

[ncboston]

Just tried shrimp and grits at a local restaurant. They were excellent.

[key]

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 ]

Grits are wall-paper paste

[kipedwards]

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.

damn I just ate and you are making me hungry again

[Tuffey]

Well it is a good option in dinner and grits and shrimp seems to be great because the recipe sounds great and i liked it.

[behappy]

FWIW.....

I found myself eating breakfast at one of my favorite restaurants this weekend.
The fire department.
We were having a typical low carb breakfast of fried eggs, thick sliced bacon , grits and homemade biscuits.Surrounded by the connoisseur's of fine southern cooking and eating. As a breakfast topic, I decided to ask them about shrimp and grits......

The most polite response was, it must be a acquired taste.
Followed by, "Why would you waste shrimp in grits when you could put them in a gumbo, fry or boil them. Depending on how many you have of course.

I have actually become found of shrimp in a salad. In So. Louisiana they put the little fried popcorn shrimp in a salad. i guess someone had some left over and BAM!

[enb54]

Ahhh... Grits...
As someone else said, think cream of wheat. When I was in Texas, got my first taste of grits (fried) and did not like them that way, but boiled and with syrup, just great! Looked at the recipe with shrimp, and will definitely give it a try, very unusual. As an additional story, my childhood friends' dad was from China and mom was French Canadian, he called us in once for a playtime snack and gave us each a bowl of cooked white rice, and when we looked a bit perplexed, he pulled out a quart can of maple syrup, poured it over the rice, and boy, I still love that stuff!!

It's a weird world in foodland...

[behappy]

It's a weird world in foodland...

Really!

We were in S. California a couple of years back and went out for breakfast.
I remember scrambled eggs some kind of faux meat and a ball of plain white rice.

I ate the eggs and drank the espresso.

[gtt]

Love my grits, the Tex-Mex crowd are not on to them, a lot yet. I like a breakfast of grits with egg, cheese, garlic salt, butter, either black pepper or Tabasco/Texas Pete, etc. Wife from NY and the kiddos think I'm nuts! Grits HAVE TO BE DOCTORED UP, BUT, as much as I love maple syrup, haven't been down THAT road!