Shrimp and grits

All this talkAttachment 408974 about seafood of different varieties and grits got to me. It really hit the spot

Dad gum!!Whered you get that??Looks awesome and it’s the wife’s favorite.


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But hers never has close to that much shrimp.


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Yum yum, shrimp on sale here this week, might cook me some up as well.

Have always heard of shrimp and grits being a specialty and have saw them on several menus and I love them both but haven’t ever tried them together until couple weeks ago ! And man I tell ya ! Homemade grits and hickory fired shrimp was outstanding! I’ll be going back for some more of dat! :fingerdance

Shrimp and Grits are one of those things, if you ain’t ever tried them, you sure don’t know what your missing! My wife had some while we were on vacation many years ago in Jacksonville FL. She told me I had to figure out how they made it. I make it all the time now. [emoji4]
Attachment 408987


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Originally Posted by Damion Kidd

Dad gum!!Whered you get that??Looks awesome and it’s the wife’s favorite.


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Shrimp Sautéed in butter with a little Tony's creole seasoning, and cheese grits. Shrimp was on sale here this week too. Good stuff

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Originally Posted by Damion Kidd

Dad gum!!Whered you get that??Looks awesome and it’s the wife’s favorite.


Sent from my iPhone using Crappie.com

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Shrimp Sautéed in butter with a little Tony's creole seasoning, and cheese grits. Shrimp was on sale here this week too. Good stuff

Now I have to make some....grrrrrr.

It definitely was tasty

Got home from the store a little bit ago. Shrimp are on sale here too so we got 2 lbs for breakfast and a steak dinner Sunday. He he

We love them, we cut up the the shrimp, then dice some jalapeño and mix with the cheese grits. Goooooooood stuff.

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Originally Posted by BuckeyeCrappie

Got home from the store a little bit ago. Shrimp are on sale here too so we got 2 lbs for breakfast and a steak dinner Sunday. He he

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Sounds like you will be eating well.

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Originally Posted by SpeckledSlab

We love them, we cut up the the shrimp, then dice some jalapeño and mix with the cheese grits. Goooooooood stuff.

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That sounds awesome

I don't think there is a bad Shrimp & Grits. I came up with two twists on traditional Shrimp & Grits. First ours looks like Smitty39365's. We make Garlic - Cheddar Grits set with one egg in the oven and spoon the Shrimp & Butter sauce over the top. So for the twists, I flash boil peeled & deveined jumbo shrimp for 90 seconds, scoop them out and drop in ice water to stop the cooking. Afterwards they get shredded in the food processor before getting mixed with some very stiff garlic cheese grits. The mixture is scooped with a small cookie scoop and dropped into a egg wash. From there I fork the balls into seasoned flour, then into the deep fryer as a appetizer. I also take this mixture and run it into a natural sausage casing then grill the sausages.

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Originally Posted by rojoguio

I don't think there is a bad Shrimp & Grits. I came up with two twists on traditional Shrimp & Grits. First ours looks like Smitty39365's. We make Garlic - Cheddar Grits set with one egg in the oven and spoon the Shrimp & Butter sauce over the top. So for the twists, I flash boil peeled & deveined jumbo shrimp for 90 seconds, scoop them out and drop in ice water to stop the cooking. Afterwards they get shredded in the food processor before getting mixed with some very stiff garlic cheese grits. The mixture is scooped with a small cookie scoop and dropped into a egg wash. From there I fork the balls into seasoned flour, then into the deep fryer as a appetizer. I also take this mixture and run it into a natural sausage casing then grill the sausages.

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Dude, your killing me! LOL

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Originally Posted by BuckeyeCrappie

Dude, your killing me! LOL

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He is killing me too. It is too late to try that appetizer tonight. That thing will haunt my dreams tonight.

Who'da ever thought it??? I'd love to hear the story about who/how someone came up with that combination.
I'd love to know. I feel sure it had to start somewhere around Louisianna or Mississippi. Does anyone know???

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Originally Posted by Special K

Who'da ever thought it??? I'd love to hear the story about who/how someone came up with that combination.
I'd love to know. I feel sure it had to start somewhere around Louisianna or Mississippi. Does anyone know???

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He must have been demented to ruin perfectly good shrimp by dousing them atop some nasty old grits. Cheese grits at that. Yuck.

[QUOTE=Micanopy;4174913]He must have been demented to ruin perfectly good shrimp by dousing them atop some nasty old grits. Cheese grits at


Some really good eating. That is a staple at most Gulf Coast restaurants

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Originally Posted by Micanopy

He must have been demented to ruin perfectly good shrimp by dousing them atop some nasty old grits. Cheese grits at that. Yuck.

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Also hard to beat fried shrimp. Any left overs make a mighty fine poboy the next day.

I grew up in New Orleans, my family has been in the city since the city was built. My name is on our family mausoleum 3 times already, there are instructions for a Viking funeral for me when the time comes, too crowded in there. Personally I've been cooking since I was 8, started when Tennessee Pride breakfast sausage came out. I would stand on a Saltine Crackers Can "they came in metal cans then" to reach the cook top to make my own breakfast. Paul & Kay Prudehome had me doing some handyman work for them and I got hook on creating food combinations. I got to sample stuff when working at the restaurant.

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Originally Posted by rojoguio

I grew up in New Orleans, my family has been in the city since the city was built. My name is on our family mausoleum 3 times already, there are instructions for a Viking funeral for me when the time comes, too crowded in there. Personally I've been cooking since I was 8, started when Tennessee Pride breakfast sausage came out. I would stand on a Saltine Crackers Can "they came in metal cans then" to reach the cook top to make my own breakfast. Paul & Kay Prudehome had me doing some handyman work for them and I got hook on creating food combinations. I got to sample stuff when working at the restaurant.

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Mom had one of those old metal cans. Like many things in life once it's gone there comes a day you wish you had it back.
I have seen some of your dishes on here. You learned well from those years on that cracker can:ThumbsUp

I'm finishing the new crappie boat right now, maybe a month left to have it ready to try out. Thank you for the kind words too.

I will post the complete process for both as well as my Coquille St Jaques Crappie Conversion. Still have to try it in a baking pan as it is fantastic over a pasta but the small quantities in the shells is a issue.

Growing up in Coastal Alabama, I do miss the vreole influence in the food and the fresh seafood.

Certainly look forward to seeing boat picks as well

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Originally Posted by Micanopy

He must have been demented to ruin perfectly good shrimp by dousing them atop some nasty old grits. Cheese grits at that. Yuck.

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now I can tell my therapist what’s wrong with me! :Rofl

I had to do some reading on the subject of shrimp and grits. It is said to have originated in tbe low country of the Carolinas. Same place the claims frogmore stew( Low Country boil)
Wherever it came from it likely was food for folks that worked hard and had little. It does make a hardy and filling meal, it certainly would be welcome on a cold day

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Originally Posted by DockShootinJack

I had to do some reading on the subject of shrimp and grits. It is said to have originated in tbe low country of the Carolinas. Same place the claims frogmore stew( Low Country boil)
Wherever it came from it likely was food for folks that worked hard and had little. It does make a hardy and filling meal, it certainly would be welcome on a cold day

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i love a good low country boil too. Something about all that fresh food dumped out on a table coupled with my desire/ability to dig in! :biggrin

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Originally Posted by DockShootinJack

Mom had one of those old metal cans. Like many things in life once it's gone there comes a day you wish you had it back.
I have seen some of your dishes on here. You learned well from those years on that cracker can:ThumbsUp

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I remember those cracker cans. I do have a few old metal Band Aid cans.

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Originally Posted by BuckeyeCrappie

I remember those cracker cans. I do have a few old metal Band Aid cans.

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Those Band aid cans ended up a bb gun targets. Those and soda cans. Until fall came then it was the Hickory nuts, when all nuts were gone I worked to the hull pieces still on the tree. Those were good times

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Originally Posted by DockShootinJack

I had to do some reading on the subject of shrimp and grits. It is said to have originated in tbe low country of the Carolinas. Same place the claims frogmore stew( Low Country boil)
Wherever it came from it likely was food for folks that worked hard and had little. It does make a hardy and filling meal, it certainly would be welcome on a cold day

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Sullivan's Island outside Charleston has a small restaurant that had the best shrimp and grits I ever had. Owner said it was her grandmothers recipe. Used day old grits and either fried or baked them in a triangular cornbread iron skillet.

That does sound awesome.

As much shrimp as we got down here from the Gulf of Mexico, shrimp and grits is a completely unknow dish in New Orleans and the surrounding area.

Just over in Coastal Alabama it was a staple at nost of thw seafood restaurants

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Originally Posted by DockShootinJack

Just over in Coastal Alabama it was a staple at nost of thw seafood restaurants

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I'm 57, and only heard of such a thing a few years ago .We have so many different kinds of shrimp dishes around here that I suppose is the reason why it never really took off.

Very true. Lots and lots of good food

My wife found me some crawfish tails at our local Wal Mart...Woo Hooo
:biggrin

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Originally Posted by BuckeyeCrappie

My wife found me some crawfish tails at our local Wal Mart...Woo Hooo
:biggrin

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Always good eating

Yep and she won’t touch it with a ten foot pole so.....more for me.

Mine doesn't eat anything spicy.