Mrs. L.A. like shrimp & grits. I’ve only had grits like twice. I tasted her shrimp & grits at a restaurant last month, and I’d like to try making it for her.
Recipes please?
I use this one. I absolutely love it. Everybody in the family loves it. I do one thing differently: I just use regular sweet paprika instead of smoked paprika (and just use the regular cheese, not the smoked), but otherwise, exactly the same recipe. I love smoked foods, but not everyone in my family does, and I actually like my shrimp and grits not to be smokey.
This recipe by Emeril Lagasse is a bit of work, but it’s a favorite in our household. BBQ Rock Shrimp over Creamy Grits.
Don’t get caught up on “rock” shrimp. I use either 16-20 or 21-25 per pound shrimp, whichever size is on sale in the supermarket. Emeril uses an 8-to-1 liquid to grits ratio, but I back it down to 6-to-1 ratio. Lastly, saute the shrimp shells with the onions to really draw out their flavor. Even when cutting the recipe in half, I make the full amount of bbq base/sauce.
Shrimp + grits.
:~}
I often have leftover shrimp… cajun or BBQ or plain. I try to always make twice as much as needed, so I’ll have extra for a dish like this.
My biggest decision is always “Quick five-minute ‘Instant’ grits”, like Quaker makes; or long-simmering whole grain grits like Speckled Heart Grits… looks like Callaway Gardens still carries them, even online!
I usually use Bob’s Red Mill for grits. In my experience, Stone-ground grits cook and thicken in a very short time, so I’ve never been tempted to purchase “fast cooking” grits. My grits are usually ready in five minutes anyway.
If you can’t find grits at the store because you live in Yankeeland, buy the polenta. It’s the same thing.
Umm. Polenta is not grits. Different taste, IMHO
I made this dish the other day. It was super delicious. As I was eating it, it occurred to me that I could have poured it over grits instead of pasta, since the flavors were very similar to the shrimp and grit dishes I’ve eaten in the past.
I think that’s what I’m going to make for dinner tomorrow.
Suggestion for the grits, which makes the grits simply the vehicle for the taste.
Make grits, as directed: 1 part chicken stock, 4 parts grits.
Once plumped, add 1 block cream cheese, 1 stick of butter, 1 jar of Cheese Whiz. Pepper. Stirring, always stirring.
Add one can of diced peppers (green chili’s, jalapeños), a couple of cups of Harvarti cheese and 1 bag of real bacon bits. Stirring, always stirring.
Let simmer. Shrimp entirely optional.
You are most welcome.
Polenta and grits are the same size grind of cornmeal. Different taste is how you grease and season them. Cracker or Guido. IMHO.
holy shit. Will my heart survive until tomorrow, or give out after midnight?
I dunno. They’re different to me. Most grits I’ve had are hominy, and hominy is different than polenta.
I went to a wedding, reception held at a small venue on Jekyll Island, Georgia. The grits were formed into triangular cakes, like scones, and deep fried. Shrimp in a cream sauce were poured over. HEAVENLY.
How is this possible?
Looks good.
The supermarket only had Albers grits (5-10 minutes).
Just got back from [del]margaritas[/del] Mexican food. I’ll have to study this tomorrow.
pulykamell: I use this one.
Quick question: What is ‘Cajun salt’? Is it just salt, but you pay extra for it because someone put ‘Cajun’ on the label? Kosher salt? Sea salt?
Cook some grits (not the instant if possible)
Stir in butter (enough to keep the consistency smooth)
some chili powder (to taste)
Shovel in a bunch of grated cheddar cheese
In a separate pan, cook a bunch of bacon. Remove bacon and keep the fat. In the fat, saute mushrooms and shrimp. Crumble bacon.
Put grits in a plate or bowl. Spoon mushrooms over grits. Top with crumbled bacon.
It’s da bomb.
(I can get more precise if anyone wants it)
If you make it past midnight, they are delicious for breakfast. Put a poached egg on top of a bowl of them.
Sigh.
With food I usually go with my heart and just scan recipes for ideas. This Shrimp & Gritsrecipe is very close to my own and it’s delicious. I leave out one of the bell peppers (using all 3 colors seems pretentious) and substitute it with an extra slice of bacon.
Shrimp & Grits is one of those things that make life worth living.
Oh, I’ve always used Slap Ya Mama there—a mix of salt, red pepper, black pepper, and garlic.
ETA: If you look in the comments, someone asks this question and the recipe writer clarifies that she mean Creole or Cajun seasoning. So, yeah, something like Slap Ya Mama, Tony Chachere’s, etc., would be fine, but she says you can also use plain salt, if you prefer.
Isn’t hominy a synonym for posole, which is not ground, and can even be purchased (wet) in the can, like dried beans/canned beans? I’ve made pork stewed hominy many times, both from the dried grain and the canned.