Lil down south shrimp n grit action from Saturday nite
- Thread starter Triple C
- Start date
Triple C
Well-Known Member
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.
Jeff H
Well-Known Member
No lemon juice ?
Drycreek
Well-Known Member
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 !
Jeff H
Well-Known Member
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 !
Drycreek
Well-Known Member
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......
Triple C
Well-Known Member
Never had it in shrimp n grits.
Triple C
Well-Known Member
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 !
So here's what I want you to do - Go to the grocery store and buy you a bag or box of old-fashion stone-ground grits...not the quick grit variety. In a sauce pan put the following:
2 C of water and bring to a boil along with a tsp of salt.
Add 1 C of grits with the butter, reduce heat to a simmer and stir off and on for bout 5 minutes til the grits start thickening up.
Add 1 C of chicken broth and 1/2 C of heavy cream and continue stirring.
Add 3/4 C of shredded sharp cheddar cheese and stir until melted. If too thick just add a little more chicken broth.
You won't need the shrimp and other stuff. You gonna taste those grits and see what you been missing.
Triple C
Well-Known Member
Always thought they originated in the coastal plain coast area. Think Charleston to Savannah.
Triple C
Well-Known Member
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.
Jeff H
Well-Known Member
Try just a teaspoon in them next time, or a few drops on the side.
DocHolladay
Well-Known Member
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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DocHolladay
Well-Known Member
Just replace the grits with a steak and it is perfect
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Mennoniteman
Well-Known Member
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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