Let's Talk BBQ
Recipes => Recipes => Seafood => Topic started by: TMB on July 16, 2018, 08:14:53 AM
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Kimmie and I went to Tenn a few weeks back for an adventour drive (go where the car takes us) ;) We stopped for lunch at a coffee place and found they had Shrimp and Grits so Kimmie said I'm in lets go. So we did, now I not much on grits but OMG this was sooooo good I had to try to make it for her at the house. and here it is ...
I used quick cheese grits due to time.
I pan fried shrimp in butter and Tony Chachere's then removed to a side dish till the grits were ready
Next.. I boiled the water in the pan and used the water to clean the fond off the bottom to keep as much flavor as I could. Then I cooked the grits in the water and mixed in a little half and half then added shrimp to set the flavor. Cooked down for 5 mins low boil then added a few more shrimp to the top. Add Alfrado sauce as the gravy (Crazy but works)!!!
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Looks good..where's the recipe please? need baby pics too. .☆´¯`•.¸¸. ི♥ྀ.
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Looks awesome Tommy. When you want to do something extra...try adding some tasso ham rind, and sub heavy cream for water or milk to those grits as they cook..... ;)
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Looks awesome Tommy. When you want to do something extra...try adding some tasso ham rind, and sub heavy cream for water or milk to those grits as they cook..... ;)
I added cream. At work had to stop writing :o I'll go back and write the rest down
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boy that does look good :thumbup:
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Oh man does that look good.
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We scored a bunch of extra jumbos (16-20) a few weeks ago at a ridiculously low price and went on a shrimp binge. The highlight was making KyNola's New Orleans style BBQ shrimp (http://forum.bradleysmoker.com/index.php?topic=11942.0;topicseen) (one of our go-to recipes) on cheese grits. And since we didn't dip all the sauce I had some amazing flavored butter left over for the roux in a great shrimp & sausage gumbo. Just sayin'...
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Very sound initial approach, TMB. They look mighty fine! You're getting some good advice feedback, too. One more thing: Undercook your shrimp just slightly. A minute in the hot grits will finish them perfectly. I love this dish but the hardest part of doing it right is not letting the shrimp get overdone. Overcooked shrimp are rubbery and lose a lot of their flavor. Keep on cookin' ;D
Hub
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Very sound initial approach, TMB. They look mighty fine! You're getting some good advice feedback, too. One more thing: Undercook your shrimp just slightly. A minute in the hot grits will finish them perfectly. I love this dish but the hardest part of doing it right is not letting the shrimp get overdone. Overcooked shrimp are rubbery and lose a lot of their flavor. Keep on cookin' ;D
Hub
Will do Hub thanks! Yes they were a tad over cooked, but i'll do better next time! :thumbup: :thumbup:
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I just need one of those bowls and I'd be set!
You can boil or saute the shrimp shells and heads a few minutes and get really nice stock for things like this too.