Anybody wanna share their favorite shrimp and grits recipe?
I’ll share mine…
I like to start w/ whole/fresh shrimp and head/peel them. Put heads/peels in stock pot w/ your favorite spices and cook until well done, then strain. While it is still hot, drop in the cleaned shrimp just long enough to turn color, but NO MORE. Remove and ice them to stop any add’l cooking, but keep the broth cooking down some more.
While the stock is cooking, I make an old fashioned roux.
Also, I try to start one more pot for the grits. I prefer slow cook grits, and use 1/2 water and 1/2 milk, and a little chicken boullion. Once the grits are cooked, my favorite flavoring is smoked gouda cheese.
Now the main ingredients are ready for combining. Start adding/stiring in the roux to the stock pot. Once thickened, and everyone is ready to eat, THEN drop the partially cooked shrimp back into the sauce and serve as soon as you can to avoid overcooked shrimp, and serve w/ or on the grits w/ some sliced tomato.
Enjoy
Here is my go to 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
quote:
Originally posted by Long EnuffHere is my go to 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 brothShrimp 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.
That’s just about like my ma’s “Christmas Morning Shrimp and Grits”
I ALWAYS fix it on Christmas morning too!
Long Enuff
Good grits are the key, and slow cooking them a must (with cream!) In all honesty, my favorite quick recipe uses the “sauce” made from the Gullah Gourmet bag - no joke, and I’m a pretty good cook. It’s quick and easy and super good - Pig now has all of the Gullah Gourmet products at way lower prices than the other specialty shops in town. Our favorite “homemade” version is quite simple: Peel and devein about a pound of shrimp and saute them in a stick of real butter seasoned with garlic powder, white pepper and salt (to taste). The additional juice from the shrimp makes just the right amount of liquid to serve over grits for 2(made, of course, according to directions to serve 4!) If ya want the plate to look pretty and add a nice extra flavor, add fresh chopped tomatoes and parsley. And, you even have Christmas Colors! 
Dolphus,
If you want to try something good, give this a try. This recipe changed my idea of what S&G is…
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.
The recipe is Hoppy’s and came from this thread
http://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=79032
Here is my favorite , easy, way to fix em…
Peel and devein shrimp as usual and set in a bowl of hot sauce to marinate …
Make a roux of equal parts real butter and flour, cook slowly until about medium brown ( peanut butter color )… saute some small pieces of Hillshire pork sausage with green pepper and onions ( Vidalia if in season ) … when pepper and onions are done, mix in a whole can of Campbells Cream Of Mushroom soup … add some whole milk or cream to get the right consistancy …season with crushed rep pepper and salt to taste… when its " right" , add the shrimp to cook just until they turn pink …
Put the above good stuff on top of some cooked , yellow , cheese grits and serve with some lightly toasted french bread … go and lock all the out side doors , then open a cold cervesa of your choice and kick back …
SV2100 Sea Pro w/ 150 Yamaha 2 stroke… " Mangowillie"
take the last one change soup to cream of shrimp its what i call cheaters shrimp & grits
don’t add to salt!!!
From reds to marlin you got it.
2001 210 Sea Fox
2009 Yamaha F150
2010 Skeeter ZX22T
2010 Yamaha VMAX 225
TEAM BOAT
Greg1 had a good one I did with a little changes turned out great will be doing it agin.
It had Tasso in it, first time I had used it and everyone said it was great.
You will have to get him to post it here of go to the other site and look it up.
Hey next time wave at me with all your fingers.