Had to mention that I had a great dinner, in a great location, with some awesome people. Shrimp and Grits that could put most restaurants to shame, some of the best I ever had.
I even got to see earlytimes do the “nasty girl”
Thanks again Hoppy and Lane
“Here squeaka”
Let’s Fish
www.carolinaaeromarine.com
The best recipe I’ve used and enjoyed…
http://www.virtualcities.com/ons/sc/gov/scgvfs1.htm
quote:
Originally posted by Captain TomHad to mention that I had a great dinner, in a great location, with some awesome people. Shrimp and Grits that could put most restaurants to shame, some of the best I ever had.
I even got to see earlytimes do the “nasty girl”
Thanks again Hoppy and Lane
“Here squeaka”
Let’s Fish
www.carolinaaeromarine.com
If I could only remember…
reelly…
Dilly…thats exactly how Ui fix mine except I dont put bell pepper in it…and sometimes use butts meat instead of bacon cooked down…may just have to fix me some now:stuck_out_tongue:
miss’n fish’n
212 SEAHUNT
thanks tom. glad your bride and you could make it. anything is fun when earlytimes gets out the earlytimes.
here is my version
grits - yellow stone grits. no water, all the liquid is chicken broth and half and half, kosher salt, fresh black pepper, and a dash of cayenne pepper
stuff -
caramelize a sliced sweet onion, set aside
sautee a bunch of sliced ****ake mushrooms, set aside
slice a bunch of andouille sausage and fry off, set aside
shrimp- peel, devein, and butterfly a bunch of shrimp. season with salt and pepper and whatever else you like (i used emerils original essence last night b/c that is what was here)
turn skillet on high, put shrimp in and quickly sear them, then add all the other cooked ingredients and cook until shrimp are just done. put some more butter in. spoon over grits
the onion and mushrooms were cooked with butter.
congratz
quote:
Originally posted by Hoppythanks tom. glad your bride and you could make it. anything is fun when earlytimes gets out the earlytimes.
here is my version
grits - yellow stone grits. no water, all the liquid is chicken broth and half and half, kosher salt, fresh black pepper, and a dash of cayenne pepper
stuff -
caramelize a sliced sweet onion, set aside
sautee a bunch of sliced ****ake mushrooms, set aside
slice a bunch of andouille sausage and fry off, set aside
shrimp- peel, devein, and butterfly a bunch of shrimp. season with salt and pepper and whatever else you like (i used emerils original essence last night b/c that is what was here)turn skillet on high, put shrimp in and quickly sear them, then add all the other cooked ingredients and cook until shrimp are just done. put some more butter in. spoon over grits
the onion and mushrooms were cooked with butter.
congratz
I am printing that one for Dawn…BTW the Stone Crab Claws were better cold than hot…
www.purposeonecharters.com
captainrick@purposeonecharters.com
quote:
Originally posted by Hoppythanks tom. glad your bride and you could make it. anything is fun when earlytimes gets out the earlytimes.
here is my version
grits - yellow stone grits. no water, all the liquid is chicken broth and half and half, kosher salt, fresh black pepper, and a dash of cayenne pepper
stuff -
caramelize a sliced sweet onion, set aside
sautee a bunch of sliced ****ake mushrooms, set aside
slice a bunch of andouille sausage and fry off, set aside
shrimp- peel, devein, and butterfly a bunch of shrimp. season with salt and pepper and whatever else you like (i used emerils original essence last night b/c that is what was here)turn skillet on high, put shrimp in and quickly sear them, then add all the other cooked ingredients and cook until shrimp are just done. put some more butter in. spoon over grits
the onion and mushrooms were cooked with butter.
congratz
What do you deglaze with?
i didnt deglaze the pan for this dish. since the onions were slow carmelized in butter there was nothing there. i wiped the the xtra grease out of the pan after the sausage. i used a goody amount of butter for the shrimp so there wasnt really anything much on the bottom of the pan, and then i put a couple of xtra hunks of butter in when everything was done. there were enough natural juices and butter to spoon over the top of each plate
10-4
quote:
Originally posted by Hoppythanks tom. glad your bride and you could make it. anything is fun when earlytimes gets out the earlytimes.
here is my version
grits - yellow stone grits. no water, all the liquid is chicken broth and half and half, kosher salt, fresh black pepper, and a dash of cayenne pepper
stuff -
caramelize a sliced sweet onion, set aside
sautee a bunch of sliced ****ake mushrooms, set aside
slice a bunch of andouille sausage and fry off, set aside
shrimp- peel, devein, and butterfly a bunch of shrimp. season with salt and pepper and whatever else you like (i used emerils original essence last night b/c that is what was here)turn skillet on high, put shrimp in and quickly sear them, then add all the other cooked ingredients and cook until shrimp are just done. put some more butter in. spoon over grits
the onion and mushrooms were cooked with butter.
congratz
thats how you do it right there!
only thing i do differently is i add a stick of butter to my grits and i use a combo of white and yellow stone ground grits.
ive never used the shrooms but i might give it a try.
I bought the boathouse recipe book a few years ago. It’s the best S&G’s recipe I have ever had and it’s not that hard to make.
Boathouse cookbook has some great stuff in it! Will have to try Hoppys recipe as it looks like the only other thing it needs is some bacon!
quote:
Originally posted by Wastin AwayWill have to try Hoppys recipe as it looks like the only other thing it needs is some bacon!
thats where the cajun (andouille) sausage comes into play…!
Just found this topic while browsing. This is the recipe I like the best.
http://www.ansonmills.com/page19/page39/page39.html
Simply delicious!
Carolina Skiff Doug
1980DLX Carolina Skiff
Best I ever had the grits were stone ground and cooked in a quart of heavy cream and 4 sticks of butter (no water) similar to what hoppy said but basically pure animal fat.
Hold the tomato, fool!
quote:
Originally posted by Hoppyhere is my version
grits - yellow stone grits. no water, all the liquid is chicken broth and half and half, kosher salt, fresh black pepper, and a dash of cayenne pepper
stuff -
caramelize a sliced sweet onion, set aside
sautee a bunch of sliced ****ake mushrooms, set aside
slice a bunch of andouille sausage and fry off, set aside
shrimp- peel, devein, and butterfly a bunch of shrimp. season with salt and pepper and whatever else you like (i used emerils original essence last night b/c that is what was here)turn skillet on high, put shrimp in and quickly sear them, then add all the other cooked ingredients and cook until shrimp are just done. put some more butter in. spoon over grits
the onion and mushrooms were cooked with butter.
congratz
A new bar/restaraunt in Summerville, Montraux, uses a similar recipe, ■■■■ good!
quote:i wonder if the poached my recipe???
Originally posted by sand N sudsquote:
Originally posted by Hoppyhere is my version
grits - yellow stone grits. no water, all the liquid is chicken broth and half and half, kosher salt, fresh black pepper, and a dash of cayenne pepper
stuff -
caramelize a sliced sweet onion, set aside
sautee a bunch of sliced ****ake mushrooms, set aside
slice a bunch of andouille sausage and fry off, set aside
shrimp- peel, devein, and butterfly a bunch of shrimp. season with salt and pepper and whatever else you like (i used emerils original essence last night b/c that is what was here)turn skillet on high, put shrimp in and quickly sear them, then add all the other cooked ingredients and cook until shrimp are just done. put some more butter in. spoon over grits
the onion and mushrooms were cooked with butter.
congratz
A new bar/restaraunt in Summerville, Montraux, uses a similar recipe, ■■■■ good!
bastards