Shrimp and grits

Posted a recipe on recipe thread for shrimp and grits. One of the best I've had.

Used the new wood pellet grill instead of the oven.

Sounds good!!

Sorry, you had me at shrimp....lost me at grits

I promise you will like the grits.

Aint no way man, grits aint nothing but corn thats been through the hog twice.

I'll take the grit's and you can have fish bait. Caint eat no shrimps. But bet it's good. Grits with sugar,butter and milk, grits with salt,pepper and eggs, grits with gravy, grits with cheese mixed in. Can eat me some grits.

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Originally Posted by MrGoodtime

Aint no way man, grits aint nothing but corn thats been through the hog twice.

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AMEN to that. I have always said that grits were pieces of corn that didn't make the grade to be called cornmeal. Anyone that wants them can have my part. I don't do me any grits period.

Shrimp and grits is awesome when done right! We have them at the Veranda in Starkville all the time and it is excellent

Shrimp and grits is sho nuff good!Started in the Carolinas by shrimpers for breakfast.If you ever been to Carolina, grits is served with everything.The grits belt runs from Carolina all the way to Louisiana.I think American Indians invented grits!

I think it is illegal to use shrimp and grits in the same sentence. Besides isn't that cruel and unusable treatment of the shrimp.:cheers2

Can't do much better than shrimp and grits in my opinion. The only way to top it is to add a ribeye steak.

If I were the shrimp and the steak I'd go on strike, call the AFLU and complain about unfair paring. Oh well its just fun for me.

There's a world of difference between good quality stone-ground grits and the crap Quaker puts in a bag. I'd wager most folks who don't like grits have only had the latter.

I have never had either and as long as I am in my "right mind" I'm not going to. Looks about like super thin bondo.:Rofl

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Originally Posted by feeshrman

Can't do much better than shrimp and grits in my opinion. The only way to top it is to add a ribeye steak.

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Originally Posted by Firebug2006

There's a world of difference between good quality stone-ground grits and the crap Quaker puts in a bag. I'd wager most folks who don't like grits have only had the latter.

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I've never seen baked shrimp & grits. What's the texture like after it's baked, Cricket? Are the grits still loose, or is it firm like fried polenta?

Never met a grit or a shrimp that I didn't like