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Shrimp and grits #8194439 03/06/21 07:41 PM
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rolyat.nosaj Offline OP
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I have tried to make shrimp and grits 3 times and I have always failed. I even look up the best rated recipes and follow their exact instructions.

Anyone have a good recipe for shrimp and grits? If they are done right there isn't much that can beat them. Thanks

Re: Shrimp and grits [Re: rolyat.nosaj] #8194496 03/06/21 08:56 PM
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No recipe from me. Try shrimp scampi the next time. Sautéed shrimp, Add sauce and pasta done deal.

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Re: Shrimp and grits [Re: rolyat.nosaj] #8194531 03/06/21 09:38 PM
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Love them, and do an OK job on them. First question - what are you trying to do? Low country (SC) creamy or tangy, "Nawlins style with Creole and heat, or Texas seafood style?? So many recipes out there to pick from; living in Myrtle Beach area and all over GA and FLA, I like a little creamier, but I do add a tangy Parmesan to mine too!

Here's mine off my phone -

4-4 1/2 cups water
Salt and pepper
1 cup stone-ground grits (not Instant)
3 tablespoons butter
1 3/4 cups shredded sharp cheddar cheese (*fresh grated is much better than packaged, and smoked cheddar is AWESOME)
1/4 cup shredded Parmesan cheese
1/4 cup heavy cream (add last as you don't want too runny)

1 pound shrimp, peeled and deveined. Mix flour, s&p, and you can add Creole spice if desired
4-6 slices bacon, chopped
2 teaspoons lemon juice
2 tablespoons chopped parsley
1/2 cup thinly sliced green onions or scallions
1 large clove garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. If they are too dry or lumpy add just a little more water at the 15 minute mark.
Remove from heat and stir in butter, cream and cheese.
Rinse shrimp and pat dry. Dredge in flour to add crispness and hold sauce.
Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink, turning once.
Add lemon juice, chopped bacon, parsley, half of the onions/scallions, and garlic. Sautee for 3 minutes.
Spoon grits into a serving bowl. Add shrimp, pour mixture over the top, and mix well. Top with parsley, or onions
Serve immediately, with Tabasco to top off.

Last edited by Blank; 03/06/21 09:41 PM.
Re: Shrimp and grits [Re: Blank] #8194593 03/06/21 10:56 PM
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Originally Posted by Blank
Love them, and do an OK job on them. First question - what are you trying to do? Low country (SC) creamy or tangy, "Nawlins style with Creole and heat, or Texas seafood style?? So many recipes out there to pick from; living in Myrtle Beach area and all over GA and FLA, I like a little creamier, but I do add a tangy Parmesan to mine too!

Here's mine off my phone -

4-4 1/2 cups water
Salt and pepper
1 cup stone-ground grits (not Instant)
3 tablespoons butter
1 3/4 cups shredded sharp cheddar cheese (*fresh grated is much better than packaged, and smoked cheddar is AWESOME)
1/4 cup shredded Parmesan cheese
1/4 cup heavy cream (add last as you don't want too runny)

1 pound shrimp, peeled and deveined. Mix flour, s&p, and you can add Creole spice if desired
4-6 slices bacon, chopped
2 teaspoons lemon juice
2 tablespoons chopped parsley
1/2 cup thinly sliced green onions or scallions
1 large clove garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. If they are too dry or lumpy add just a little more water at the 15 minute mark.
Remove from heat and stir in butter, cream and cheese.
Rinse shrimp and pat dry. Dredge in flour to add crispness and hold sauce.
Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink, turning once.
Add lemon juice, chopped bacon, parsley, half of the onions/scallions, and garlic. Sautee for 3 minutes.
Spoon grits into a serving bowl. Add shrimp, pour mixture over the top, and mix well. Top with parsley, or onions
Serve immediately, with Tabasco to top off.


Sounds great

Re: Shrimp and grits [Re: rolyat.nosaj] #8194647 03/07/21 12:03 AM
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That sounds awesome Blank. I will give it a try and report back to you. I always try and stay true to the area of origin. I have a cajun wife that can make all of the main cajun staples but neither of us have conquered shrimp and grits. I went to a restaurant on the riverwalk and had one of my top 3 meals in my life and it was shrimp and grits. There were notes of bacon, white wine, cream, etc... and it was all balanced. I have high standards for this meal and might not ever reach my expectations. Also, I thought you use the shrimp shells for a broth for this recipe? Thanks again

Re: Shrimp and grits [Re: rolyat.nosaj] #8194740 03/07/21 01:25 AM
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Do it this way and smile, smile, smile.
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Re: Shrimp and grits [Re: rolyat.nosaj] #8194744 03/07/21 01:28 AM
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It may help if you can tell us what exactly failed. Didn’t like the flavor, bland, etc.

Re: Shrimp and grits [Re: BayouGuy] #8194829 03/07/21 02:31 AM
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Originally Posted by BayouGuy
Do it this way and smile, smile, smile.
https://www.youtube.com/watch?v=D7qIC4ew0F4&t=566s

Damn...

Re: Shrimp and grits [Re: rolyat.nosaj] #8194831 03/07/21 02:33 AM
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There is only 1 right shrimp and grits. If you have never had it then you dont know.

Re: Shrimp and grits [Re: rolyat.nosaj] #8194868 03/07/21 02:58 AM
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Re: Shrimp and grits [Re: rolyat.nosaj] #8194951 03/07/21 05:24 AM
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Not me. Must be instant grits, cause you don't get them done in 4 minutes!!

Re: Shrimp and grits [Re: rolyat.nosaj] #8195542 03/07/21 09:57 PM
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I have an excellent recipe I got from a cook from New Orleans, he made them once a week offshore and they were unbelievable. It would be great if I could find the dang recipe now. bang

Re: Shrimp and grits [Re: rolyat.nosaj] #8195929 03/08/21 04:29 AM
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Thanks Blank.


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Re: Shrimp and grits [Re: rolyat.nosaj] #8196884 03/09/21 12:56 AM
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Re: Shrimp and grits [Re: rolyat.nosaj] #8196974 03/09/21 02:25 AM
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Re: Shrimp and grits [Re: rolyat.nosaj] #8197004 03/09/21 02:54 AM
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Thanks for the recipe!

Re: Shrimp and grits [Re: rolyat.nosaj] #8197012 03/09/21 03:04 AM
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One very important thing to remember about adding cheese to any of your meals -

Quote from a very renowned chef - "In order to keep shredded cheese from turning into a clump, additives like anti-caking agents and mold inhibitors are added. One of the ingredients that is used (and less than appetizing) is cellulose powder. This light powder keeps the cheese from sticking together."

Always use block cheese, that you shred yourself, if possible!!! up

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