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She do like her some grits
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We should work up a comedy act John, we have the timing down close.


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We could call it "Two Old Clowns from Iowa". grin


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So, these two old clowns from Iowa walk into a bar--ber shop-----?


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... to get their ear hair and nose hair trimmed ... grin


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Here's how I make it:

6 C chicken broth
2 C uncooked quick-cooking grits (I don't think brand matters)
1 t salt
1 t pepper
4 T butter
3 C shredded Colby/Jack

2 lbs medium shrimp, peeled and deveined
Juice of 1/2 fresh lemon
1 T Worcestershire sauce
1/4 C chopped fresh parsley
12 green onions, chopped
4 cloves garlic, minced
12 slices bacon, chopped

Bring chicken broth to a boil over medium-high heat, stir in grits. Cook, stirring occasionally for 5-7 minutes or until thickened. Remove from heat, stir in next 4 ingredients. Set aside, keep warm.

Cook bacon over medium heat until crisp, remove bacon from pan.

Cook shrimp in same pan over medium heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice, Worcestershire, parsley, green onions, and garlic. Stir in bacon.

Spoon grits onto individual plates or into shallow bowls, top with shrimp mixture. Serves 4-6.

With a good side salad and a cold beer or nice glass of wine, it's pretty hard to beat. Can't vouch for how "authentic" the recipe is, but it works for me.

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looks good

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Hah!
My buddies wife is Flip. Her folks come out every year from the home land and we BBQ and drink beer. After some ribbing and chit talking, I'm supposed to eat balut when he comes back this year.

I'll get pics.

Last edited by MadMooner; 02/27/15.

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Leighton has posted some weird looking stuff a few times, but I would be willing to try all of them. Would even try lutefisk, but balut, no freakin way.



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been real busy, traveling and getting ready for some canoe camping trips.
First of all, don't listen to a damn thing anyone says about grits, if'n they are not born, or at least, raised, in the South. smile

The folks in Charleston seem to like their shrimp and grits fixed with the grits first, and the sauteed shrimp and stuff poured on top.
I am more attuned to Florida style, where you make the cheese grits, and just before they are done, you add in the raw shrimp, and let the heat of the grits cook 'em.
Top with a mix of fresh scallions and curley Parsley, and butter. Good fresh shrimp will let you do that, and you don't have to mask the real flavor with a lot of extraneous stuff.
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Many thanks to USMC2602 & Sam. This thread has been drawn out but fun as well. I'll be going to town when the weather breaks and get me a 5 pound box of 16/20 shrimp and LET 'R' RIP.

ML, I'll put the deed to the farm back in the lock box later today.

Epic fail waiting for Golden Boy to share his grit cookin' talents.

"Vinny wants to know ! " grin


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Originally Posted by USMC2602
Shrimp & Grits - at the top of my list of favorites. Personally, I'd just go with whatever brand of grits your store carries. Much more important that you use good (fresh) shrimp, butter, bacon, and cheese than the brand of grits.


Oh, hell yeah.


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Once I start eating carbs again I will give grits one more try
I can just feel my arteries clogging with butter,cheese and the paste


My dog is a member of the "Turd Like Clan"

Covert Trail Cameras are JUNK

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BTW I was in Wegmans today and not a grit in the whole store...not even instant


My dog is a member of the "Turd Like Clan"

Covert Trail Cameras are JUNK

3 Time Dinkathon Champion #DinkGOAT



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Originally Posted by USMC2602
Here's how I make it:

6 C chicken broth
2 C uncooked quick-cooking grits (I don't think brand matters)
1 t salt
1 t pepper
4 T butter
3 C shredded Colby/Jack

2 lbs medium shrimp, peeled and deveined
Juice of 1/2 fresh lemon
1 T Worcestershire sauce
1/4 C chopped fresh parsley
12 green onions, chopped
4 cloves garlic, minced
12 slices bacon, chopped

Bring chicken broth to a boil over medium-high heat, stir in grits. Cook, stirring occasionally for 5-7 minutes or until thickened. Remove from heat, stir in next 4 ingredients. Set aside, keep warm.

Cook bacon over medium heat until crisp, remove bacon from pan.

Cook shrimp in same pan over medium heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice, Worcestershire, parsley, green onions, and garlic. Stir in bacon.

Spoon grits onto individual plates or into shallow bowls, top with shrimp mixture. Serves 4-6.

With a good side salad and a cold beer or nice glass of wine, it's pretty hard to beat. Can't vouch for how "authentic" the recipe is, but it works for me.


That sounds just about damn right, although I get flat goofy heavy-handed sometimes when it comes to time to add the cheese.


Slaves get what they need. Free men get what they want.

Rehabilitation is way overrated.

Orwell wasn't wrong.

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Originally Posted by dvdegeorge
BTW I was in Wegmans today and not a grit in the whole store...not even instant


Must be a subversive communist establishment... shocked


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Originally Posted by dvdegeorge
BTW I was in Wegmans today and not a grit in the whole store...not even instant


They're hard to find here too. Just put some sawdust in a boiling pot of water and add butter and copious amounts of cheese. Wa La.....instant grits.

Mike


Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.
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I am surrounded by Philistines. shocked


Sam......

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