Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: squirtthecat on February 26, 2012, 11:02:38 AM

Title: Sriracha Shrimp & Garlic Cheesy Grits
Post by: squirtthecat on February 26, 2012, 11:02:38 AM

Coloring outside the lines, indeed!

The marinade.

(http://lh5.googleusercontent.com/-bRwdrj90dow/T0pSaE4uK8I/AAAAAAABg78/UQcnXTtUoXg/s800/20120225143943.jpg)

Looks like Catalina dressing when mixed. (note to self, label that bottle)

(http://lh4.googleusercontent.com/-x0Arz8edGag/T0pSeCwNOFI/AAAAAAABg8E/QBkfp_7ZLCY/s800/IMGP8175.JPG)


Some rather sad looking shrimp, into the pool.

(http://lh4.googleusercontent.com/-ehjTXzlaqUc/T0pSiYxcjnI/AAAAAAABg8M/sDuf4ZLXSL4/s800/IMGP8174.JPG)

90 minutes later..

Start the grits.   Equal parts 2% milk and water, and some flavor elements..

(http://lh3.googleusercontent.com/-AUfnp2G15tQ/T0pSm0GJyLI/AAAAAAABg8U/mtgHbP3cmr8/s800/IMGP8176.JPG)

Furious stirring and splattering of boiling milk commences.  No pictures.

Onto the MAK.   I threw some chicken/apple sausage on as we won't have enough shrimp for 3.

(http://lh4.googleusercontent.com/-I6EgQtnMudk/T0pSrUZc8rI/AAAAAAABg8c/K2B_zDBUEJs/s800/IMGP8179.JPG)


40-ish minutes later.   Done.  (should have gone a little hotter)

(http://lh6.googleusercontent.com/-Nyxi69knnzw/T0pSu1hgMUI/AAAAAAABg8k/Yfy9_7TXavQ/s800/IMGP8180.JPG)


Fold in a big handful of shredded cheese, a couple T of parm, and a T of garlic powder. (hat tip to KyNola  ;))

(http://lh4.googleusercontent.com/-c1HZ-4E4Ef8/T0pSwBlVBmI/AAAAAAABg8s/OHkNvJ38ubo/s800/20120225182907.jpg)


Let's eat!

(http://lh4.googleusercontent.com/-ZDWsKx_1VQI/T0pS0SIM0xI/AAAAAAABg80/cenw5923M1c/s800/IMGP8189.JPG)


Grits couldn't have been all that bad...  I have barely enough left for a snack.   

(http://lh5.googleusercontent.com/-LBCMbKZL1CM/T0pS15LXdmI/AAAAAAABg88/kzmPYKK-t0c/s800/20120225185944.jpg)

Title: Re: Sriracha Shrimp & Garlic Cheesy Grits
Post by: teesquare on February 26, 2012, 11:09:51 AM

Nice use of "What's in the cupboard?" !!!

I will bet that tasted awesome squirt. Have you tried adding just a tiny amount of sugars ( could be honey, molasses, etc...) to balance any residual saltiness of the Siracha/Italian dressing? It would not be much at all.....


Just curious about that...

T

Title: Re: Sriracha Shrimp & Garlic Cheesy Grits
Post by: squirtthecat on February 26, 2012, 11:20:31 AM

Good idea.   I might cut in some molasses and turn it into a 'schmear' for chicken/etc.

Those are the grits from your Christmas care package.   :D  I finally got brave enough to try fixing them.

Ended up with a 66% approval rating from the diners...    ;D

Title: Re: Sriracha Shrimp & Garlic Cheesy Grits
Post by: teesquare on February 26, 2012, 11:34:35 AM

Or - if you do not want the "iron, mineral"  taste that molasses can impart - and do not want to over sweeten - Karo syrup - the clear one will help give it the sticky-ness you may want.

Great about the grits - they are a regioanl thing that has grown since the poularity of the movie "My Cousin Vinnie".
 ;D

T

Title: Re: Sriracha Shrimp & Garlic Cheesy Grits
Post by: squirtthecat on February 26, 2012, 11:37:56 AM

I've only had them in Charleston, SC...

Love that movie.

Title: Re: Sriracha Shrimp & Garlic Cheesy Grits
Post by: smokeasaurus on February 26, 2012, 12:07:55 PM

Man, I would sleep real good with a belly full of that grub!!! Looks great Squirt!

Title: Re: Sriracha Shrimp & Garlic Cheesy Grits
Post by: LostArrow on February 26, 2012, 05:07:51 PM

If watching fat , try the Low-Fat dressing , rather than the fat free. A little oil helps marinades.