anyone have a good shrimp and grits recipe?
Go up top to your tab and select Services then Recipes … A bunch of good stuff there.
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thanks Fred67
I posted this a while back
http://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=109308
Pretty easy.
Karma is 360 degrees
I think the real secret is to make a roux using a shrimp stock made from fresh heads boiled in onion celery bell pepper and cooked down not using tasso ham or bacon which masks the taste of the shimp. There was lady at DNR some years ago that posted a number of great recipes check their site recipes
Bill Green…“The Gullah Cook” says the original receipe was called Shrimp and Gravy. He demonstrates this receipe on Comcast Channel 2, along with other traditional lowcountry dishes. His gullah receipes feature “in season” foods such as shrimp & okra in the summertime. His receipes are very simple and traditional, and he uses what he describes as “Free Hand Cooking” to estimate portions and combinations of salt, pepper, garlic, ginger, flour, etc. Bill points out that gullah natives had resources limited to “the fat of the land”, and they used those seasonal bounties to enhance their diets accordingly.
Shrimp & Gravy…Gullah Style:
Sweat a large sliced onion in Lg. cast iron skillet w/butter
Add salt, pepper, powdered garlic “to taste”
Stir it around…move the flavors
Add 1lb. peeled shrimp
Move 'em around…cook evenly on medium heat…light pink color
Add all purpose flour…stir around in the shrimp juices…make rue
Add water as needed to smooth out gravy
“Free Hand” salt, pepper,garlic “to taste”
Serve on top of Rice, Grits, Mashed Potatoes, etc.
Add diced colored Bell Pepper for eye appeal
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There’s a groupon today for Gullah Gormet. $25 for a $50 Gift certificate…I hear they have excellent shrimp and grits
quote:I keep a couple of the Gullah Gourmet Shrimp and Grits on hand as they make great hostess gifts, etc. Plus, they're pretty darned tasty as well! Thanks for the tip, Ricky!
Originally posted by 23SailfishThere’s a groupon today for Gullah Gormet. $25 for a $50 Gift certificate…I hear they have excellent shrimp and grits
31 Contender
Carolina Skiff J16
shrimp and gravy is what we grew up on…first time I went to a restaurant and ordered shrimp and grits and they brought out their pretty little dish i said…but wheres the gravy 
we always cooked it like the “gullah cook” …as mentioned above…cook down a little butts or bacon with some onions/scallions and seasonings and shrimp…make it into a gravy wih some browned flour and serve on grits or rice
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
you forgot to add heavy cream
I like to put the cream in the grits and really makes the grits creamy
My personal favorite:
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
3/4 cup Shrimp Stock or chicken broth
Shrimp Stock: Peel 2 pounds of fresh shrimp and place the heads and peels in a large Dutch oven or pot. Add 3 quarts of water a carrot, 2 stalks of celery, 1 onion. 1/2 cup each of fresh thyme, fresh basil, fresh oregano, and fresh parsley. Boil for 20 minutes then cool and strain. Extra stock can be frozen and used later or in other dishes.
Charleston Shrimp: Peel and de-vein shrimp. Combine shrimp, lemon juice, salt, and red pepper in a small bowl and set aside.
Cook onion 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.
Long Enuff
Cooked it your way Sat. night for the in-laws. Always good and a hit with guests.
quote:
Originally posted by penfishnshrimp and gravy is what we grew up on…first time I went to a restaurant and ordered shrimp and grits and they brought out their pretty little dish i said…but wheres the gravy
we always cooked it like the “gullah cook” …as mentioned above…cook down a little butts or bacon with some onions/scallions and seasonings and shrimp…make it into a gravy wih some browned flour and serve on grits or ricemiss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
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