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Shrimp & Grits |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 04 January 2017 at 19:44 |
Ron, have you had polenta? For all intents and purposes, samee-same.
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Really nice, Dan - I would love to sit down to a plate of that!
I am ashamed to say, I've never tried grits...one of these days.... |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Looking good, Dan.
You might try the grits with something other than dairy; stock comes to mind. Won't be quite as creamy, but won't be bad, either. I've had some great grits made only with water, so the possibilities are endless. That aside, rice is a good sub. And keeps with the culinary traditions of the Low Country. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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made this one many times...this time served over rice (due to someone who has trouble with dairy)
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Enjoy The Food!
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Shrimp and Grits
Here's another variation of shrimp and grits I cooked the other day. Cajun trinity, andouille, shrimp stock and cream served over (non-smoked) gouda grits. My mistake? My wife was craving some shrimp and grits...I think she was craving grits most of all. We didn't have our Anson Mills grits, just wasn't the same. shrimp and grits, yum! |
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Enjoy The Food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan, The Christmas Season has a tendency to activate all those special moments and thoughts of people near and far... And with this in mind Pecan Pie amongst a few other epicurean comforts of my childhood, I enjoy taste testing ! Happy Holidays, Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Very nice, Margi! You'll be serving some "Southern Cooking" in no time While shopping at Taste of America, you must feel the same way I do when shopping here. Except I'm happy when I can get good Mediterranean ingredients, and you're happy when you can get good ol' U.S.A. ingredients Dan |
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Enjoy The Food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan, It slipped my mind a tad ... Taste of America carries Grits !
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan, Divino ! TU for posting. Kind regards. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Brook, thanks for the suggestion on cutting back on the sugar, probably start at 1/4 then adjust. I need to start thinking two steps ahead, like this, more often. Thanks! Marge, great suggestions to add your wonderful touches to the dish. Thanks for all the kind words Here's some Shrimp & Grits I had at a restaurant down in Sanibel, Florida Dan |
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Enjoy The Food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Gorgeous plating Dan. I like Brook' s Bbq sauce and I would employ a bit of Smoked Spanish Paprika Pimento de La Vera and the spicy Sausage certainly. Grits ! The best grits I had ever tasted were in the Rocky Mount Region of North Carolina in a small village enroute to Nagshead. There was a sleepwear manufactuerer in same tiny town called Paul Bruce. If memory . serves me the town was Scotland Neck near their otherfactory. LV Myles and that was Rich Square if memory serves me correctly. We have dear friends who were raised there and now live in Raleigh. I have not had grits since. I shall see if Taste of America carries, or polenta or mash potatoes great subs.TU for posting. MC
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Lovely looking plate, Dan. I'm really glad you liked it.
BBQed shrimp & grits is probably the least common form. There are great recipes, such as this one, and some, shall we say not so great ones.
Once, in a Charleston restaurant, I ordered bbqed s&g from the menu. What they brought me was a bowl of undercooked grits, overcooked shrimp, and a dousing of canned, commercial sauce. I thank all the culinary gods that that wasn't my first experience, and that I knew what it should taste like.
I like your idea of adding smoked sausage, Dan. I reckon I'd cut back a little on the brown sugar, though, so that the smokiness comes through. Maybe 3/8th cup, or even cut way back to 1/4 cup?
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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impressive, dan ~ very nice job!
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Margi, yes...I shall check out Southern Living. Thanks for the suggestion!
Dan |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Shrimp and Grits - HistoricFoodie Style
some prep on the sauce...with homemade bacon (basic cure with hickory/cherry smoke) Bbq Shrimp and Grits - YUM! really nice recipe...loved the sauce, shrimp and old fashion grits. Loved the recipe as it is. Next time I may try and add a little fresh Serrano pepper (served as a condiment) and maybe cook just a very little smoked sausage (cut the same size as the diced bell peppers) and added in the sauce. Great, easy recipe Brook...thanks! Dan |
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Enjoy The Food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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looks great so far, dan ~ can't wait to see how it turns out!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan. You should subscribe to Southern Living Magazine or read their travel and food sections: www.southernliving.com They specialize in exemplary travel pieces in Va. NC. SC. Ga. FL. TN. Mississippi. Alabama. TX. Louisiana . Arkansas. KY and W. VA. Charleston is a beautiful city. Savannah has fab antique shops. San Antonio and Austin are fab. Memphis is alot of fun and close to Elvis Museum Plantation and Mississippi native american museum. I truly like Blue Ridge Virginia. Norfolk. Va. Beach zone and Nagshead. Cape Hatteras too. Atlanta adored. Truly polite helpful people too. I loved the Gone with the wind and Coca Cola Museums. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan. You should subscribe to Southern Living Magazine or read their travel and food sections: www.southernliving.com They specialize in exemplary travel pieces in Va. NC. SC. Ga. FL. TN. Mississippi. Alabama. TX. Louisiana . Arkansas and W. VA. Charleston is a beautiful city. Savannah has fab antique shops. San Antonio and Austin are fab. Memphis is alot of fun and close to Elvis Museum Plantation and Mississippi native american museum. I truly like Blue Ridge Virginia. Norfolk. Va. Beach zone and Nagshead. Cape Hatteras too. Atlanta adored. Truly polite helpful people too. I loved the Gone with the wind and Coca Coola Museums. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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You've given me a taste for Shrimp & Grits, Brook! After our discussion, I've decided to travel on to many variations of Shrimp & Grits...starting with yours This is, of course, wife willing. She says she's not a fan of grits, I quickly dismissed it and figured we'd see if I can convert her .
But now, she got called away to work I'll have to set some aside for her, to cook when she gets home. My brother's going to come over now...so all is not lost! I'll post an updated pic when the meal's done... Thanks Brook! Dan |
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Enjoy The Food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Like everywhere nowadays, the Low Country is changing, becoming more homogenous with the rest of the country. But you can still find pockets that are, culinarily at least, giant steps backwards.
Plus, if you can ever connect with the Gullah community, you're in for some eating that you won't find anywhere else.
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