Announcement

Collapse
No announcement yet.

Shrimp & Grits

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Shrimp & Grits

    Note: We were served this at a Navy reunion in Alabama recently and it is super!. The hosts graciously gave us the recipe explaining it's an old Alabama recipe originating down on the coast around Mobile. These folks are big on grits....could probably serve this over rice or noodles. But....I became a fan of grits while there.

    SHRIMP & GRITS

    1 lb. bacon
    1 lb. smoked link sausage
    2 cloves garlic, chopped
    1 onion, chopped
    2 cans Rotel tomatoes
    1 qt. Half & Half
    ¼ cup flour
    2 lbs. shrimp, peeled
    Salt & Pepper

    Chop bacon in small pieces and fry in large skillet until crisp. Take bacon out of skillet, leave drippings. Cut sausage into circles and brown in skillet. Saute sausage until both sides are browned, remove from skillet. Saute onion and garlic in skillet until lightly browned, remove from skillet. Saute shrimp in skillet until lightly browned. Remove excess grease from skillet (leave a little…..you’ll see why in a minute) then put bacon, sausage, onions & garlic back in skillet with the shrimp. Add the flour and brown. Now add Rotel tomatoes and bring to a boil. Add Half & Half while stirring. Cover skillet and cook for 10-15 minutes.

    GRITS: Get quick cooking grits (creamier and cook better than regular grits) and follow directions on package. When done, add butter and Half & Half until creamy.

    (This recipe feeds a crowd. I halved it and my wife and I ate big on it for two days)

    #2
    copy - paste - save as - print

    Thank you

    Comment


      #3
      Just emailed the list to the wife, she is at the grocery store right now!

      Comment


        #4
        Im sure its good but thats alot of doctoring up for shrimp and grits.


        Jumbo shrimp spiced and grilled to perfection

        Grits with loads of chedder cheese melted in.


        Plate grits serve shrimp on top.

        You can sweeten it with some brown sugar if it tickles your fancy.

        Comment


          #5
          My wife found a recipe in a Cajun cookbook and we have made it several times :-)

          Comment


            #6
            Originally posted by reddrummer View Post
            My wife found a recipe in a Cajun cookbook and we have made it several times :-)
            Its not cajun if its not ragin blaze

            Comment


              #7
              would like to try this one

              Comment


                #8
                Buying ingredients today...............

                Comment


                  #9
                  Originally posted by thorthunder View Post
                  Buying ingredients today...............
                  Yall should be picking a lake lol

                  Comment


                    #10
                    Originally posted by rtread View Post
                    Note: We were served this at a Navy reunion in Alabama recently and it is super!. The hosts graciously gave us the recipe explaining it's an old Alabama recipe originating down on the coast around Mobile. These folks are big on grits....could probably serve this over rice or noodles. But....I became a fan of grits while there.

                    SHRIMP & GRITS

                    1 lb. bacon
                    1 lb. smoked link sausage
                    2 cloves garlic, chopped
                    1 onion, chopped
                    2 cans Rotel tomatoes
                    1 qt. Half & Half
                    ¼ cup flour
                    2 lbs. shrimp, peeled
                    Salt & Pepper

                    Chop bacon in small pieces and fry in large skillet until crisp. Take bacon out of skillet, leave drippings. Cut sausage into circles and brown in skillet. Saute sausage until both sides are browned, remove from skillet. Saute onion and garlic in skillet until lightly browned, remove from skillet. Saute shrimp in skillet until lightly browned. Remove excess grease from skillet (leave a little…..you’ll see why in a minute) then put bacon, sausage, onions & garlic back in skillet with the shrimp. Add the flour and brown. Now add Rotel tomatoes and bring to a boil. Add Half & Half while stirring. Cover skillet and cook for 10-15 minutes.

                    GRITS: Get quick cooking grits (creamier and cook better than regular grits) and follow directions on package. When done, add butter and Half & Half until creamy.

                    (This recipe feeds a crowd. I halved it and my wife and I ate big on it for two days)
                    I grew up on Mother's Grits. If you are ever in Fort Worth, try Grady's Cowboy Grill on Forest Park. Great Pork Chops served on a bed of Cheese Grits.

                    Comment


                      #11
                      I made it earlier in the year. One of my favorites
                      Attached Files

                      Comment


                        #12
                        This is my pick for today so on my way to the store

                        Comment


                          #13
                          Let me know how you liked it. I love the stuff......

                          Comment


                            #14
                            just got back from gulf shores, everywhere you go to eat down there has this on the menu. Guess i should of tried it...

                            Comment


                              #15
                              Sounds good. Copied, pasted, and e-mailed to my wife.

                              Comment

                              Working...
                              X