Let's Talk BBQ
Recipes => Recipes => Seafood => Topic started by: TMB on August 01, 2018, 08:24:25 AM
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Well last night I wanted shrimp and grits so I said OK, I'm going to try this again and see if I can make it bettter.
So I melted 1/4 stick real butter in the frying pan and brought it up on very high heat. Next I tossed in my shrimp and Tony Chachere's just for a few seconds then turned them then removed so they wouldn't over cook (trying Hub's advice :thumbup: ) I din't over cook them
Next I added the grits to the butter and let the grits become browned (like you would with noodles and rice in Rice-A Roni from my younger days ;)
I browned the grits for about 3 mins to soak up all the remaining butter in the pan then I added water, half & half and the shimp back in let that simmer for about 5 mins plus more Tony Chachere's
Then I plated and used an alfredo sauce to top off with a little red pepper.
To me this was better than the last try for sure and browning the grits in the butter first really helped!
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Tommy that looks great...can you sameday fed-ex me some ;) ;) ;) ;) ;) ;) Wow that looks great
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Tommy,
How much half and half and other ingredients?
('cause this looks good and I want to try it)
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Tommy,
How much half and half and other ingredients?
('cause this looks good and I want to try it)
Sorry Gus, filled this out this morning at work was still sleeping :D :D
I used 1 packet of instant grits, 1/2 cup of water and 3 Tbs of Half & Half. as for the Tony Chachere's I used about a 1 Tbs total 1/2 with cooking the shrim and the other half when finishing
as far as shrimp I used about 3/4 cup small shrim fryed in 1/4 stick of butter
OR come to the Bomm-A-Roasa and I'll ifix it for you
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Looks yummy.