A staple down south and ate em a whole bunch of times but that was the 1st time I ever made em. Grits made with water, chicken stock, heavy cream, salt, butter and sharp cheddar cheese. Chicken stock and heavy cream take the grits to a whole new level.Shrimp and Grits is one of God's greatest gifts to man and when it's done right makes you feel like you are in heaven!
No lemon juice ?A staple down south and ate em a whole bunch of times but that was the 1st time I ever made em. Grits made with water, chicken stock, heavy cream, salt, butter and sharp cheddar cheese. Chicken stock and heavy cream take the grits to a whole new level.
Fry up a few strips of bacon along with andouille sausage. Sprinkle shrimp with any cajun or creole seasoning and cook in the bacon drippings. Slice some green onions and you in bidness. I made a roux out of the drippings from all the stuff but not necessary.
A staple down south and ate em a whole bunch of times but that was the 1st time I ever made em. Grits made with water, chicken stock, heavy cream, salt, butter and sharp cheddar cheese. Chicken stock and heavy cream take the grits to a whole new level.
Fry up a few strips of bacon along with andouille sausage. Sprinkle shrimp with any cajun or creole seasoning and cook in the bacon drippings. Slice some green onions and you in bidness. I made a roux out of the drippings from all the stuff but not necessary.
I had thought the birth place of Shrimp n Grits was in the Coastal Southeast although I've had it in Memphis and New Orleans. I've never traveled to coastal Georgia but I'l bet it's on a lot of menus there.Are you a LA transplant ? That’s coonarse worthy right there ! In my younger years in the oilfield I spent lots of time visiting drilling rigs with South Louisiana company men that lived in trailer houses on location. One thing those guys had in common was that they could COOK ! Maybe it’s in the water.
Up until this post I never heard of shrimp and grits. Grits are something I usually leave on the plate if they happen to serve them at breakfast, but yours look really good !
I had thought the birth place of Shrimp n Grits was in the Coastal Southeast although I've had it in Memphis and New Orleans. I've never traveled to coastal Georgia but I'l bet it's on a lot of menus there.
Never had it in shrimp n grits.No lemon juice ?
Not from LA but been there many times over the years. I figure anything with cajan or creole seasoning is gonna make just about anything better.Are you a LA transplant ? That’s coonarse worthy right there ! In my younger years in the oilfield I spent lots of time visiting drilling rigs with South Louisiana company men that lived in trailer houses on location. One thing those guys had in common was that they could COOK ! Maybe it’s in the water.
Up until this post I never heard of shrimp and grits. Grits are something I usually leave on the plate if they happen to serve them at breakfast, but yours look really good !
Always thought they originated in the coastal plain coast area. Think Charleston to Savannah.I had thought the birth place of Shrimp n Grits was in the Coastal Southeast although I've had it in Memphis and New Orleans. I've never traveled to coastal Georgia but I'l bet it's on a lot of menus there.
Drycreek - My place is about an hour east of Atlanta headed toward Augusta. You would think it was east TX if you visited. Gently rolling terrain with lots of planted pine, upland and bottom land hardwoods.Sad to say, I’ve only traveled through GA on the way to somewhere else, N GA at that. Lots of my kin came to TX from GA and AL I think, but that was long ago. I need to expand my horizons, culinary and otherwise......
Try just a teaspoon in them next time, or a few drops on the side.Never had it in shrimp n grits.
Doc - Add enuf bacon, andouille n shrimp along with some cajun seasoning and you won't even taste the grits.
I'm a yankee, and I like grits. But you've got to know how to doctor them up, like at cracker barrel, I melt a pat of butter on them while I eat the rest of my breakfast, then mix in half a little bottle of maple syrup and they taste like caramel candy.You had me at bacon, andouille, and shrimp. Lost me with the grits. I was born and raised in the south and won’t touch them. I’ve had people tell me, “Well you have t tried my grits”... and I do.... and they still taste like grits.
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