Shrimp and Grits in Charleston
Mar 10th, 2007, 10:42 AM
#25
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There are as many different recipes for Shrimp and Grits as there are cooks. Had some last week at a recommended restaurant that was dreadful.
Basically, make a pot of grits, plain or cheese. I think plain goes better with the shrimp and other stuff. Dump in a big blob of butter.
Then, saute your shrimp QUICKLY, it only take a minute or two, in butter and add any kind of goodies that you want. Bacon, onions, garlic, etc. Salt and pepper. Serve the shrimp over the well buttered grits.
It's not a dish that everyone likes. My son orders it at his favorite place and then insists that they serve it over rice instead of grits.
Basically, make a pot of grits, plain or cheese. I think plain goes better with the shrimp and other stuff. Dump in a big blob of butter.
Then, saute your shrimp QUICKLY, it only take a minute or two, in butter and add any kind of goodies that you want. Bacon, onions, garlic, etc. Salt and pepper. Serve the shrimp over the well buttered grits.
It's not a dish that everyone likes. My son orders it at his favorite place and then insists that they serve it over rice instead of grits.
Mar 14th, 2007, 05:45 PM
#35
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Motor city girl: I just read that the Boathouse is opening a branch in Greenville. It will be at the Reedy River Falls. I can't wait to try it out. Thanks for letting me know that there is one on the pennisula.
Mar 15th, 2007, 12:19 PM
#38
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Shrimp and Grits
4 cups water
Salt and pepper, to taste
1 cup quick grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices pancetta/bacon, chopped
1 teaspoon lemon juice
1 cup thinly sliced scallions
1 large clove garlic, minced
1 pinch red pepper flakes
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 8 to 10 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink and remove from pan. Add lemon juice, chopped bacon, scallions, garlic and red pepper flakes. Saute for 5 minutes. Return the shrimp to the pan and cook for another 2 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
4 cups water
Salt and pepper, to taste
1 cup quick grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices pancetta/bacon, chopped
1 teaspoon lemon juice
1 cup thinly sliced scallions
1 large clove garlic, minced
1 pinch red pepper flakes
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 8 to 10 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink and remove from pan. Add lemon juice, chopped bacon, scallions, garlic and red pepper flakes. Saute for 5 minutes. Return the shrimp to the pan and cook for another 2 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Mar 15th, 2007, 02:23 PM
#39
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i posted mine above. It is basically the same as MotorCity's but PLEASE PLEASE use milk for at least half of the water, and preferably some cream for the rest. It is an entirely different dish (Obviously) and the way it is REALLY made when done right.
The shrimp can also be char-grilled.
The shrimp can also be char-grilled.
)
