Anyone have a GREAT recipe for S@G:question: I’m looking for a recipe, that you would drive 2 counties over to get some:stuck_out_tongue: A recipe that if you are cookin it up and the word gets out, complete strangers show up at meal time[:0]
It will only taste good south of the Mason-Dixon line though.
Ooops, can I still say Mason-Dixon Line?
“Apathy is the Glove into Which Evil Slips It’s Hand”.
I have a good simple recipe for shrimp and grits that my wife loves. First I buy quick grits and follow directions on the back, instead of using all water I use a combo of half water and half half and half. At the end of cooking I season with kosher salt , fresh ground pepper, a little garlic powder and a table spoon or two of kraft parmesan, and a couple pats of butter. The use of half and half makes grits nice and creamy, if they get too thick you can add a little more cream to adjust. Very important to taste-does it need more salt or pepper, always taste,very important. I cook off plenty of good peppered bacon on a cookie tray in oven till crispy, this can be done ahead of making grits, drain on paper towels. For the sauce I finely dice onion and 2 big ripe tomato. Cook onion in a little olive oil a minute or two then add the tomato and slow stew together with salt , pepper, and a couple tablespoons of kraft bbq sauce. Cook this mix about 10 min. till thick but not a paste-can add a tablespoon of water if it gets really thick to thin. I then simply take some fresh local shrimp toss in a bowl with kosher salt,more fresh pepper, some garlic powder and a little olive oil, fry up in a single layer in a very hot pan till browned on both sides, very hot pan, once browned cut off pan put to side throw in a couple pats of butter to moisten and flavor, dont overcook. Put sum grits on da plate, put your smokey tomato bbq around on top, top with your fresh local shrimp,grate sum sharp cheddar cheese over them, top with plenty of hand broken peppered bacon 1 inch strips and fresh scallions. Top with a little more tomato/bbq sauce and there you have it BBQ SHRIMP AND GRITS, SHARP CHEDDAR, CRISPY PEPPERED BACON AND FRESH SCALLIONS. Sounds complicated but its very easy ,allot of ingredients already in fridge cook your bacon and bbq sauce before,then grits and shrimp. Serve to your favorite lady with an adult beverage and u are good. Enjoy sir.
In other words DF, You don’t have one:wink: Maybe I should have asked The Pea:smiley:
Miz Penny, will be along with one, I hope?
quote:
Originally posted by runbabyrunI have a good simple recipe for shrimp and grits that my wife loves. First I buy quick grits and follow directions on the back, instead of using all water I use a combo of half water and half half and half. At the end of cooking I season with kosher salt , fresh ground pepper, a little garlic powder and a table spoon or two of kraft parmesan, and a couple pats of butter. The use of half and half makes grits nice and creamy, if they get too thick you can add a little more cream to adjust. Very important to taste-does it need more salt or pepper, always taste,very important. I cook off plenty of good peppered bacon on a cookie tray in oven till crispy, this can be done ahead of making grits, drain on paper towels. For the sauce I finely dice onion and 2 big ripe tomato. Cook onion in a little olive oil a minute or two then add the tomato and slow stew together with salt , pepper, and a couple tablespoons of kraft bbq sauce. Cook this mix about 10 min. till thick but not a paste-can add a tablespoon of water if it gets really thick to thin. I then simply take some fresh local shrimp toss in a bowl with kosher salt,more fresh pepper, some garlic powder and a little olive oil, fry up in a single layer in a very hot pan till browned on both sides, very hot pan, once browned cut off pan put to side throw in a couple pats of butter to moisten and flavor, dont overcook. Put sum grits on da plate, put your smokey tomato bbq around on top, top with your fresh local shrimp,grate sum sharp cheddar cheese over them, top with plenty of hand broken peppered bacon 1 inch strips and fresh scallions. Top with a little more tomato/bbq sauce and there you have it BBQ SHRIMP AND GRITS, SHARP CHEDDAR, CRISPY PEPPERED BACON AND FRESH SCALLIONS. Sounds complicated but its very easy ,allot of ingredients already in fridge cook your bacon and bbq sauce before,then grits and
Man that does sound like a keeper! Any others?
In hind sight-we are all DF ers . You really should try recipe though its pretty good Mr. Easy.
I will undoubtedly be trying this. thanks
I got a fishing pole for my wife…Greatest trade i ever made.
You had me interested right up to the point where you mention QUICK GRITS.
Charleston City Papers Best Guide of 2014
quote:
Originally posted by CaptFritzYou had me interested right up to the point where you mention QUICK GRITS.
Charleston City Papers Best Guide of 2014
Bet you a nickle I could do a batch with stone ground or instant and you’d have a hard time telling the difference.
Runbaby, try some chicken broth to make your grits. 
quote:
Originally posted by Fred67quote:
Originally posted by CaptFritzYou had me interested right up to the point where you mention QUICK GRITS.
Charleston City Papers Best Guide of 2014
Bet you a nickle I could do a batch with stone ground or instant and you’d have a hard time telling the difference.
Runbaby, try some chicken broth to make your grits.
Fred, no way you can make instant swell up and eat like stone ground! I refuse to believe it. However x2 on the chicken stock.
I like adluh grits, use half chicken stock and half whole milk as the liquid. Add as needed like you’re making risotto until desired consistency. Salt and pepper to taste, pull off the burner and add a block of cream cheese (or less for a small batch) and stir it in. You can stand a fork in these grits.
Edit: room temp cream cheese. If it’s too cold it’s a pain to mix it in.
Mac509, don’t confuse these guys with talk of Risotto! To most of them, adding cheese to grits, is food blasphemy. They don’t even know the word Risotto, rice maybe:smiley: I like your take on it though! But then again, I know what Risotto is:wink:
quote:
I like your take on it though! But then again, I know what Risotto is
Sounds good to me too, but I had to google Risotta [:I] Love cheese grits too! And no, never instant.
Capt. Larry Teuton
Swamp Worshiper
Larry, if I get down to your Neck of the Wood’s, I have a killer Mushroom Risotto recipe, I would be honored to cook for you:stuck_out_tongue: Hell, me wife even likes it:smiley: And she’s picky!
Bring it on down, Easy. If I’m not here, the door is open and there is food in the cabinets. Start cooking supper:sunglasses:
Capt. Larry Teuton
Swamp Worshiper
quote:
Originally posted by Fred67quote:
Originally posted by CaptFritzYou had me interested right up to the point where you mention QUICK GRITS.
Charleston City Papers Best Guide of 2014
Bet you a nickle I could do a batch with stone ground or instant and you’d have a hard time telling the difference.
Runbaby, try some chicken broth to make your grits.
Most definitely on the chicken broth. I use chicken broth and half and half, no water.
Used to use a combo of heavy cream and milk to go with the broth, but I’m trying to eat better as I get older. Half and half works well.
quote:
Originally posted by pitcherquote:
Originally posted by Fred67quote:
Originally posted by CaptFritzYou had me interested right up to the point where you mention QUICK GRITS.
Charleston City Papers Best Guide of 2014
Bet you a nickle I could do a batch with stone ground or instant and you’d have a hard time telling the difference.
Runbaby, try some chicken broth to make your grits.
Most definitely on the chicken broth. I use chicken broth and half and half, no water.
Used to use a combo of heavy cream and milk to go with the broth, but I’m trying to eat better as I get older. Half and half works well.
You know half and half stands for half milk and half cream right? Your old combo and half and half are the same thing.
Yes quick grits are a short cut, I tried to keep in mind the level of difficulty and the cost of recipe. Dont forget to save shrimp shells and when u get a bunch you can make shrimp stock with them and use this as a base to make bouillabaisse a wonderful fishermans stew. Easy that risotto sounds great-not many people know how to make it, sounds like your a good cook. You should try at the end when most of them call for finishing with parmesan and butter, to finish with parmesan reggiano " THE KING OF CHEESES" and truffle butter, it takes it to a new level and I truly think you would enjoy. You can find both at whole foods both can be had for about 10 dollars. The truffle butter is also great for adding to grits at end as well .
My favorite version:
Ingredients: 1 pound unpeeled fresh shrimp
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/4 cup finely chopped onion
1/3 cup finely chopped green pepper
3 tablespoons bacon drippings (may substitute oil)
2 tablespoons all purpose flour
1 cup diced Hilshire Sausage
3/4 cup Shrimp Stock or chicken broth
Charleston Shrimp: Peel and de-vein shrimp. Combine shrimp, lemon juice, salt, and red pepper in a small bowl and set aside.
Cook onion, sausage, and green pepper in bacon drippings or oil, in a large skillet over medium high heat, stirring constantly for about ten minutes. Sprinkle flour over vegetables; cook, stirring constantly for about 2 minutes or until flour begins to brown. Add shrimp and shrimp stock. Cook, stirring constantly, 2 to 3 minutes or until shrimp turns pink and gravy is smooth. Add water or additional stock if gravy is too thick. Serve immediately over good quality grits, stone ground or yellow if available.
Pioneer 222 Sportfish
Yamaha 250
Shrimp and grits with crab cakes. Keep it simple and let the shrimp do the talking:
Pioneer 222 Sportfish
Yamaha 250