Grits

#27
#27
Vol524 said:
I love shrimp but if you haven't tried Shrimp and Grits you are missing out.
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Youre right. I should try shrimp and grits. Especially if I'm going argue that there is something better than shrimp and grits. Idk what I was thinking.
 
#32
#32
Butter, salt and pepper. Not sweetened, ugh. And the texture is great. And not instant grits.

I fell in love with Cafe Four’s shrimp and grits the first time I had them, 15 years ago, and I haven’t been able to duplicate them. They use goat cheese, wow.
 
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#33
#33
Vol524 said:
I love shrimp but if you haven't tried Shrimp and Grits you are missing out.
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Here's my recipe for SC Stone Ground Grits I posted here in 2011, thread is locked so I couldn't quote it. I like small 31-35 shrimp sauteed in olive oil and served with mine.

IMO. Stone ground grits are overrated (when making a dish like this), but that's only my opinion...

Pour about 4 cups of water in a heavy saucepan and cover it. Bring the water to a boil. Remove the lid and add 1 cup of stone-ground grits, 2 tbsp of bacon grease and a pinch of salt and turn the heat down to low or simmer.

Stir the grits continually for about eight minutes or until they begin to thicken to a consistency similar to thick soup. Reduce the heat to low and simmer the grits uncovered for about 20 minutes, stir constantly.

Remove the saucepan from the heat when the grits are creamy and soft. Stir in 1/2 stick of butter and fresh ground pepper to taste. Add about a half cup uf shredded smoked cheese, I like gouda or cheddar.
 
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#48
#48
NorCalVol67 said:
You have to wait 20 minutes after eating before you fight.
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That's swimming, and may be true with fighting. However, me being a little guy it gives me an advantage. Big guys eat more, thus getting sluggish, and slow. I eat a little at a time, and stay fast. 😄
 
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#49
#49
Behr said:
Here's my recipe for SC Stone Ground Grits I posted here in 2011, thread is locked so I couldn't quote it. I like small 31-35 shrimp sauteed in olive oil and served with mine.

IMO. Stone ground grits are overrated (when making a dish like this), but that's only my opinion...

Pour about 4 cups of water in a heavy saucepan and cover it. Bring the water to a boil. Remove the lid and add 1 cup of stone-ground grits, 2 tbsp of bacon grease and a pinch of salt and turn the heat down to low or simmer.

Stir the grits continually for about eight minutes or until they begin to thicken to a consistency similar to thick soup. Reduce the heat to low and simmer the grits uncovered for about 20 minutes, stir constantly.

Remove the saucepan from the heat when the grits are creamy and soft. Stir in 1/2 stick of butter and fresh ground pepper to taste. Add about a half cup uf shredded smoked cheese, I like gouda or cheddar.
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Thanks this sounds great. I will give it a try.
 
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