Thread: Shrimp and grits

I grew up in New Orleans, my family has been in the city since the city was built. My name is on our family mausoleum 3 times already, there are instructions for a Viking funeral for me when the time comes, too crowded in there. Personally I've been cooking since I was 8, started when Tennessee Pride breakfast sausage came out. I would stand on a Saltine Crackers Can "they came in metal cans then" to reach the cook top to make my own breakfast. Paul & Kay Prudehome had me doing some handyman work for them and I got hook on creating food combinations. I got to sample stuff when working at the restaurant.

Originally Posted by rojoguio

I grew up in New Orleans, my family has been in the city since the city was built. My name is on our family mausoleum 3 times already, there are instructions for a Viking funeral for me when the time comes, too crowded in there. Personally I've been cooking since I was 8, started when Tennessee Pride breakfast sausage came out. I would stand on a Saltine Crackers Can "they came in metal cans then" to reach the cook top to make my own breakfast. Paul & Kay Prudehome had me doing some handyman work for them and I got hook on creating food combinations. I got to sample stuff when working at the restaurant.

Mom had one of those old metal cans. Like many things in life once it's gone there comes a day you wish you had it back.
I have seen some of your dishes on here. You learned well from those years on that cracker can

I'm finishing the new crappie boat right now, maybe a month left to have it ready to try out. Thank you for the kind words too.

I will post the complete process for both as well as my Coquille St Jaques Crappie Conversion. Still have to try it in a baking pan as it is fantastic over a pasta but the small quantities in the shells is a issue.

Growing up in Coastal Alabama, I do miss the vreole influence in the food and the fresh seafood.

Certainly look forward to seeing boat picks as well

Originally Posted by Micanopy

He must have been demented to ruin perfectly good shrimp by dousing them atop some nasty old grits. Cheese grits at that. Yuck.

now I can tell my therapist what’s wrong with me!

I had to do some reading on the subject of shrimp and grits. It is said to have originated in tbe low country of the Carolinas. Same place the claims frogmore stew( Low Country boil)
Wherever it came from it likely was food for folks that worked hard and had little. It does make a hardy and filling meal, it certainly would be welcome on a cold day

Originally Posted by DockShootinJack

I had to do some reading on the subject of shrimp and grits. It is said to have originated in tbe low country of the Carolinas. Same place the claims frogmore stew( Low Country boil)
Wherever it came from it likely was food for folks that worked hard and had little. It does make a hardy and filling meal, it certainly would be welcome on a cold day

i love a good low country boil too. Something about all that fresh food dumped out on a table coupled with my desire/ability to dig in!

Originally Posted by DockShootinJack

Mom had one of those old metal cans. Like many things in life once it's gone there comes a day you wish you had it back.
I have seen some of your dishes on here. You learned well from those years on that cracker can

I remember those cracker cans. I do have a few old metal Band Aid cans.