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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-17-2010, 08:53 PM
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#1 |
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Knows what a fatty is.
Join Date: 11-11-09
Location: miami, fla
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shrimp and grits?
whos got a good recipe for shrimp and grits i have been seeing alot about it lately but need a good recipie \
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06-17-2010, 09:12 PM
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#2 |
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is One Chatty Farker
Join Date: 10-20-07
Location: doerun, ga
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i just boil my shrimp in zatterans shrimp boil and then just dump them in the grits!! a little cheese does not hurt!!
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weber kettle brinkman gourmet smoker smokey joe brinkman smoker big azz upright smoker really ugly UDS kingsford kettle grill weber smokey joe platnium big gas grill (sorry!) |
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06-17-2010, 09:21 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I do like Capri Man.. make some spicy shrimp and serve it over the grits.
Last batch I made on the drum.. then used leftover shrimp to top some grits. http://www.bbq-brethren.com/forum/sh...ad.php?t=71246 They were pretty spicy though. 
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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06-17-2010, 09:24 PM
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#4 | |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Ditto!
Quote:
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06-17-2010, 09:26 PM
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#5 |
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Knows what a fatty is.
Join Date: 11-11-09
Location: miami, fla
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cowgirl i just reviewed your thread and as always i say (even if it is not politically corrct) you are the man!
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06-17-2010, 09:28 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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06-17-2010, 09:30 PM
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#7 |
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Quintessential Chatty Farker
 Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I make a very dirty roux, then add in chopped onion, celery, bell pepper, and a little
garlic. Saute. Add in some bacon (already cooked, and chopped). Thin with a little chicken broth. While doing this, cook seasoned shrimp in a little bacon grease. In plate, put a bunch of grits, then spoon the saute'd mixture in the center, and line with shrimp. NO CHEESE.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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| Thanks from:---> |
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06-17-2010, 11:19 PM
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#8 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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When I was in Savannah I had the most amazing Shrimp and Grits. The grits were a fried cake and shrimp gravy was poured over that.
I recreated it on my blog as MOINK Balls and Grits with a side note on how to used shrimp instead. I don't have the link handy on mi iPhone I'll post it when I get home but if you hit my blog and then the MOINK category you should find it with ease.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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