Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > The Southeast
  New Posts New Posts RSS Feed - Shrimp & Grits
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Shrimp & Grits

 Post Reply Post Reply Page  12>
Author
Message
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4250
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Topic: Shrimp & Grits
    Posted: 22 February 2012 at 06:54

Shrimp & Grits is an iconic dish of the Carolina Low Country that has spread throughout the south, especially along the coastal areas.  All sorts of variations on the theme can be found; but most of them are based on a roux for flavoring.

This one is different. Originally given to me by a classmate from Charleston, it’s undergone some modifications through the years. But I’ve never fed it to anyone who didn’t rave about it.

Don’t be put off by the multiple steps. It’s nowhere’s near as complicated as it sounds.

Barbecued Shrimp & Grits

2 lbs shrimp, peeled and deveined

1 tbls Old Bay seasoning

2 tbls butter

 

For the grits:

 

4 cups water

1 cup cream

½ lb butter

Salt and white pepper to taste

2 cups quick cooking (not, repeat not, instant!) grits

 

For the sauce:

 

¼ lb slab bacon, diced

1 cup finely diced red onion

1 medium red bell pepper, diced

1 medium green bell pepper, diced

4 tbls Southern Comfort

1 bottle (14 oz) ketchup

½ cup brown sugar

Salt and pepper to taste

 

Make the grits: Bring the water and cream to boil in a large saucepan. Add the butter, salt, and pepper. Slowly stir in the grits. Reduce heat to low and cook for 15-20 minutes, stirring to prevent scorching. If grits become too thick, stir in up to ½ cup additional water. Cover the pot and set aside where it will stay warm.

 

Make the sauce:  Fry the bacon until it browns and is almost crisp. Add the onion and bell peppers. Saute until onion becomes translucent. Add the Southern Comfort and ignite it. After the flames die down, add the ketchup and brown sugar. Season with salt & pepper to taste. Simmer sauce for 10 minutes over low heat to meld flavors.

Meanwhile, prepare the shrimp: Toss the shrimp with the Old Bay seasoning. Melt the butter in a skillet. Add the shrimp to the hot pan, and cook, turning as necessary, until they just turn opaque, 3-5 minutes.

Add the cooked shrimp to the sauce, and let them warm though about a minute.

 

Spoon portions of grits into individual serving bowls. Top the grits with some of the shrimps and sauce.

 

Enjoy

 

 

 

Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8234
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 February 2012 at 10:01
the more i see of carolina/coastal georgia cooking, the more i love it. would really like to visit there someday, but until that happens, preparing a meal like this is the next best thing to actually being there!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4250
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 22 February 2012 at 14:20
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.
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1777
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 14:04
    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  Smile   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 LOL.

   But now, she got called away to work Confused  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
Enjoy The Food!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Madrid & Puglia
Status: Offline
Points: 5751
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 14:29
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.
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Madrid & Puglia
Status: Offline
Points: 5751
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 14:31
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.
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8234
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 14:54
looks great so far, dan ~ can't wait to see how it turns out!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1777
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 18:16
   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
Enjoy The Food!
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1777
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 18:25
   Margi, yes...I shall check out Southern Living.  Thanks for the suggestion!

  Dan
Enjoy The Food!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8234
Post Options Post Options   Thanks (1) Thanks(1)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 18:30
impressive, dan ~ very nice job!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4250
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 21:14
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?
 
 
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Madrid & Puglia
Status: Offline
Points: 5751
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2012 at 00:52
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
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1777
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2012 at 09:48
Originally posted by HistoricFoodie HistoricFoodie wrote:

 
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?
 


   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 Smile


      Here's some Shrimp & Grits I had at a restaurant down in Sanibel, Florida
   

  Dan
Enjoy The Food!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Madrid & Puglia
Status: Offline
Points: 5751
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2012 at 12:27
Dan, Divino !   TU for posting. Kind regards. Margi.
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Madrid & Puglia
Status: Offline
Points: 5751
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2012 at 12:30
Dan, It slipped my mind a tad ... Taste of America carries Grits !
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1777
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2012 at 13:24
Originally posted by Margi Cintrano Margi Cintrano wrote:

Dan, It slipped my mind a tad ... Taste of America carries Grits !


  Very nice, Margi!  You'll be serving some "Southern Cooking" in no time Thumbs Up  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 LOL

     Dan


Enjoy The Food!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Madrid & Puglia
Status: Offline
Points: 5751
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2012 at 13:40
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.
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1777
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 30 September 2015 at 18:54
   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!

  


Enjoy The Food!
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1777
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 23 December 2016 at 15:42
  made this one many times...this time served over rice (due to someone who has trouble with dairy)

   
Enjoy The Food!
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4250
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 24 December 2016 at 10:52
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.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
 Post Reply Post Reply Page  12>
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.094 seconds.