Got home from the store a little bit ago. Shrimp are on sale here too so we got 2 lbs for breakfast and a steak dinner Sunday. He he
Printable View
Got home from the store a little bit ago. Shrimp are on sale here too so we got 2 lbs for breakfast and a steak dinner Sunday. He he
We love them, we cut up the the shrimp, then dice some jalapeņo and mix with the cheese grits. Goooooooood stuff.
I don't think there is a bad Shrimp & Grits. I came up with two twists on traditional Shrimp & Grits. First ours looks like Smitty39365's. We make Garlic - Cheddar Grits set with one egg in the oven and spoon the Shrimp & Butter sauce over the top. So for the twists, I flash boil peeled & deveined jumbo shrimp for 90 seconds, scoop them out and drop in ice water to stop the cooking. Afterwards they get shredded in the food processor before getting mixed with some very stiff garlic cheese grits. The mixture is scooped with a small cookie scoop and dropped into a egg wash. From there I fork the balls into seasoned flour, then into the deep fryer as a appetizer. I also take this mixture and run it into a natural sausage casing then grill the sausages.
Who'da ever thought it??? I'd love to hear the story about who/how someone came up with that combination.
I'd love to know. I feel sure it had to start somewhere around Louisianna or Mississippi. Does anyone know???
[QUOTE=Micanopy;4174913]He must have been demented to ruin perfectly good shrimp by dousing them atop some nasty old grits. Cheese grits at
Some really good eating. That is a staple at most Gulf Coast restaurants