Recipe request

[Big slick]

Hey brethren,

I have a recipe request. My wife is a huge lover of shrimp and grits. We use to go to a new orleans style restaurant by us that made a very simple down home version of shrimp and grits. That place closed up though about 3 years ago. Ever since then we have been trying to find a replacement restaurant, but none have even come close. Lots of the restaurants today mess with the classic shrimp and grits and it just tastes F'd up. So now I've taken it upon myself to make my wife her favorite meal for her birthday (2/23). I call out to you all for any KISS recipes that you may know for shrimp and grits.

A huge thank you in advance.

[John Bowen]

I have been cooking shrimp and grits most of my life but it would help if you described what she liked about the dish served at the restaurant that closed. Does she like a little heat on her shrimp or cheese in the grits?

[Big slick]

Ill find out and let you know. I personally am not a big fan so I never taste it. I know for a fact she loves heat and cheese, but not sure I the meal itself contained it.

[John Bowen]

I think this would be simple enough.

I use the Quick Grits most of the time now. Not the instant but the 5 minute.

First I cook about 6 strips of thick cut bacon with fresh cracked pepper. I cook it in the oven on a broiler pan about 375 until crisp then I hold on paper towels. You can fry if you want but I like the way the fat renders when I cook it in the oven.

I mix the grits by the package instructions but use chicken stock instead of water. I bring the chicken stock to a boil and add the grits with a little garlic salt. I bring back to a boil and then reduce the heat to low and put the top on the pot. I have added roasted tomatoes chopped up or half a small jar of roasted pimentos (drained). I don’t have an exact amount I just eyeball. After 5 min I add processed cheddar to the color looks good. Before I serve I put a handful of shredded cheddar cheese and the crumbled bacon in the pot and stir it until mixed. Be careful and not let the grits dry out and get hard. You can take it off of the heat and let it sit for several minutes or just add chicken stock as needed. Sometimes people also add cream.

For the shrimp – I take about 25-30 large gulf shrimp – shelled and deveined. I coat them lightly with olive oil and sprinkle a light coating of Old Bay seasoning and fresh cracked pepper. (I have often used my BBQ rub too). I put them on skewers and on a medium hot grill for about 4 min. I flip them over and coat with my special sauce and grill for another 4 min. I then flip put another coat of sauce on then take off after a few minutes.

It is important to not “over cook” the shrimp – take until just opaque. The biggest way to screw shrimp up is to overcook it.

Special Sauce: 3 Tlb mayo, 2 Tlb scallions chopped fine, 11/2 Tlb Thai Sweet Chili Sauce, ½ teaspoon Shirachia. I suggest to mix this a day ahead to let the flavors meld.

I serve in a bowl with a lip and 2 skewers of shrimp with 5-6 on each.

[Big slick]

Awesome thanks!

[deguerre]

Oddly enough, I was looking for something else when this popped up right before I opened your thread.

http://www.foodnetwork.com/recipes/b...ipe/index.html

I'll be trying this one myself.

[MS2SB]

I made shrimp and grits for the first time about 2-weeks ago, it was darn good.

Firecracker Shrimp:
1/2 lb shrimp shelled & deveined
2-3 tbls olive oil
1 tsp garlic chili paste or sambal
2 tbls sriracha
1/2 tsp garlic jelly (optional, can be replaced with 1tsp cider vinegar and 1 clove minced garlic)
Pinch of salt & pepper

Mix the wet ingredients + S & P together and pour into a ziploc bag, place shrimp in bag to marinate 15-30 minutes.

Heat a non stick skillet over med-high heat, add shrimp and marinade and cook until shrimp are just pink and opaque. Serve over grits.

For my grits I used the direction on the back of the bag but replaced the water with milk, chicken stock would be good here as well. After liquid is absorbed stir in 1/2 C or so of shredded cheddar cheese.

[deguerre]

Originally Posted by MS2SB

I made shrimp and grits for the first time about 2-weeks ago, it was darn good.

Firecracker Shrimp:
1/2 lb shrimp shelled & deveined
2-3 tbls olive oil
1 tsp garlic chili paste or sambal
2 tbls sriracha
1/2 tsp garlic jelly (optional, can be replaced with 1tsp cider vinegar and 1 clove minced garlic)
Pinch of salt & pepper

Mix the wet ingredients + S & P together and pour into a ziploc bag, place shrimp in bag to marinate 15-30 minutes.

Heat a non stick skillet over med-high heat, add shrimp and marinade and cook until shrimp are just pink and opaque. Serve over grits.

For my grits I used the direction on the back of the bag but replaced the water with milk, chicken stock would be good here as well. After liquid is absorbed stir in 1/2 C or so of shredded cheddar cheese.

And you were doing SO good right up until the instant grits...

[MS2SB]

Originally Posted by deguerre

And you were doing SO good right up until the instant grits...

Who said anything about instant grits? These are the grits I used,

Bob's Red Mill Organic Corn Grits/Polenta, 24-Ounce (Pack of 4): Amazon.com: Grocery & Gourmet Food

Bob's Red Mill Organic Corn Grits/Polenta, 24-Ounce (Pack of 4): Amazon.com: Grocery & Gourmet Food

They could be instant I suppose, but I'm just a silly Yank so how would I know?

[deguerre]

Originally Posted by MS2SB

Who said anything about instant grits? These are the grits I used, Bob's Red Mill Organic Corn Grits/Polenta, 24-Ounce (Pack of 4): Amazon.com: Grocery & Gourmet Food

They could be instant I suppose, but I'm just a silly Yank so how would I know?

My most humble apologies then. I saw bag and immediately thought packet seeing as how you were a leftie and all...

[T-Man]

Use stone ground grits to take this dish to another level , instead of quick or instant .
Adluh and Anson mills in South Carolina produce some good old time grits . They used in shrimp and grits recipes in S.C and Low Country restaurants .

[John Bowen]

I have spent my life (short of military service) south of the Mason Dixon line and I came here to meet “grits” snobs LOL!!!

I haven’t had good grits since my momma passed away last year.

[deguerre]

The Old Mill brand from East Tennessee is pretty good too.

[deguerre]

Originally Posted by John Bowen

I have spent my life (short of military service) south of the Mason Dixon line and I came here to meet “grits” snobs LOL!!!

I haven’t had good grits since my momma passed away last year.

Good thing we're not talking cornbread here...



Sorry bout your momma.

[cholloway]

Originally Posted by John Bowen

I haven’t had good grits since my momma passed away last year.

What... they don't have a Waffle House in Tupelo?