Shrimp and grits!

[GallopingGhost]

Kind of new to the Lounge.

I'm wondering if anyone has a really good recipe for this they would be willing to share. I don't want to pull one off the internet that may or may not be good.

Hoping for a family secret, or tried and true recipe.

I'm wanting to make it at home and have it turn out well.

Any tips & tricks to give it that authentic cajun flavor would be appreciated (type of shrimp, how to make the sauce, ect) Thanks!

[FloridaBlues]

1. One of best recipes for shrimp and grits

Go to food network than bobby flay/ shrimp and grits.
Love me some shrimp and grits and I make it all the time. Use ex large shrimp and don't over cook them, don't be afraid to use fair amt of salt to shrimp they need it
Happy cooking

[FoxNewsSucks]

2. Bobby Flay's recipe is great,

I also like these 2 recipes.

http://www.foodnetwork.com/recipes/tyler-florence/ultimate-shrimp-and-grits-recipe

Tyler Florence is more of a southern-style shrimp and grits, it's delicious.


My favorite is this recipe from Emeril Lagasse. It's nice and spicy

http://emerils.com/122851/spicy-shrimp-and-andouille-over-charleston-style-grits



I like extra-hot and spicy, so if it is just for me, I put 2-3 extra chopped serano peppers and a few extra cloves of chopped garlic. For guests, though, I just make it by these 2 recipes or Bobby Flay's.

[GallopingGhost]

3. Thanks!

So true s & g has sausage in it, then?

I had it at a restaurant about a year ago, but no sausage, just the grits, shrimp and sauce. Then I had it a short while ago elsewhere, but they made it with tiny bay shrimp. It wasn't very good. No sausage there either.

[Phentex]

4. Not in my opinion...

I don't think there's one true version. I like different kinds like the ones that use bacon or sausage but I also like lighter versions with just a spicy shrimp and diced tomatoes. I've had some that were tomato-y and some with a dark brown gravy. I like to use chicken broth in the grits and have recently discovered goat cheese instead of cheddar and cream. Yum!

[GallopingGhost]

5. It sounds like it's a recipe

you can play around with a bit. I'm trying to mentally reconcile the taste of shrimp and sausage together. I'm going to try the first recipe this weekend.

I tried goat cheese for the first time last year. I didn't care for it at first, but I've had it a couple times since and it's kind of growing on me.

[Texasgal]

6. The shrimp is what makes a difference in my opinion.

I'd make sure that you get a hold of some good FRESH shrimp. Anything frozen now days tastes "mealy" with no flavor.

If I do shrimp which is only for special occasions ( I am mostly vegetarian ) I get it at Whole Foods. It costs more but we get Texas Gulf shrimp in these parts.

The Bobby Flay recipe is good... I like to use extra sharp cheddar cheese in my grits.

[Major Nikon]

7. There's something to be said for the grits part of the recipe as well

Yellow corn grits work far better IMO. Some people just use coarse ground corn meal which may or may not work well as the grind size is important. They also need to be cooked properly as undercooked they are gritty and overcooked they are mush.

Bobs Red Mill Grits made to package directions are a good place to start.
http://www.bobsredmill.com/corn-grits-polenta.html

[GallopingGhost]

9. So no Quaker instant?

Reminds me of those lines in My Cousin Vinny.

"No self-respectin' southerner uses instant grits!"

"How do you like your grits- regular, creamy or al dente?"

[Major Nikon]

10. I'd actually prefer instant over what is typically served in restaurants

Most restaurants even in the South serve hominy grits that are overcooked and completely flavorless.

So-called "instant" grits are really unnecessary as you can cook regular grits in the microwave with just a few more minutes.

https://www.democraticunderground.com/115760103

[GallopingGhost]

8. I get mine there too.

Really expensive but I try to always eat/buy sustainable. I love extra sharp cheddar.

I have a package of shrimp in my freezer; I'll have to check what kind they are.

[mnhtnbb]

11. Crook's Corner (well known restaurant here in Chapel Hill, NC) has published their shrimp and grits

recipe.

http://www.myrecipes.com/recipe/crooks-corner-shrimp-grits


And if you're interested in reading about the chef, Bill Smith, check out this article about him: http://www.chapelhillmagazine.com/2016/03/04/a-closer-look-at-one-of-chapel-hills-most-iconic-chefs-bill-smith/