11/15/2023 0 Comments Coastal flats shrimp and grits![]() ![]() Finish with a shake or two of Tabasco to your liking and garnish diced scallions over your platter of the Lowcountry's best. Tossing shrimp in flour punches up its crispiness, and the reserve of bacon fat in the pan adds another layer of juicy flavor to this shrimp and grits dish. Take your pick of white or corn varieties-but always choose stoneground over instant if you want the unmatched creamy texture of top-notch grits. In this take from Robert Stehling of Charleston's Hominy Grill, it all begins with the grits. (Yes, this was originally a breakfast dish.) After a 1985 Craig Claiborne piece in the New York Times put the Southern dish in the national spotlight, variations complex and varied have graced menus across the country. This simple entrée has Lowcountry origins, with the earliest makers stirring fresh catch into the day's first bubbling pot of grits. ![]() Serve immediately.Melted Parmesan and cheddar, the Lowcountry bounty of briny shrimp, silky and creamy grits- shrimp and grits are coastal comfort food at its best. The recipe below is the way I make it for my family and the way we enjoy eating Southern shrimp and grits. Season with salt and pepper stir in the parsley and green onion. Southern shrimp and grits is a recipe that can be made hundreds of different ways. Add the cayenne pepper, Tabasco and lemon juice. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. When the liquid comes to a simmer, add the shrimp. Slowly pour in the chicken stock and continue to stir to avoid lumps. Sprinkle in the flour and stir with a wooden spoon to create a roux. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Add the onion and garlic saute for 2 minutes to soften. ![]() A great appetizer if you are craving the grits too but dont want. Place a deep skillet over medium heat and coat with the olive oil. The Fried Green Tomatoes are delicious Also they are served with rich and creamy grits. Remove from heat and stir in the butter, thin it out with a little extra cream. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Place a 3-quart pot over medium-high heat. ![]()
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