Mar 23 2015
I have loved grits and shrimp for a long time; but it was
only about 10 years ago I first had Shrimp and Grits. Our kids were living in
S.C. just south of Charleston N.C. They
took us to a place called the Flying Biscuit and said you have to try their Shrimp
and Cheesy Grits. I did and wished I had known of this dish ages ago!
I have made this a lot of different ways since then; with
water, milk, or chicken broth to cook the grits in and with cheese and without,
with just shrimp and with shrimp and sausage, it’s all good! I had some
Aidelles andouille sausage and a 10 oz. bag of wild caught gulf shrimp and my
peasant bread would be good with it.
I followed a recipe I will give a link too but I changed it
some. I did a ½ cup of stone ground grits that were half yellow and half white
and cooked in chicken broth. It took about a half hour to get cooked down and
thick. I added the ¼ cup of cream cheese and about a cup of shredded sharp
cheddar. I placed a lid on the pan and in a 200 deg. oven to hold while I cooked
the shrimp and sausage.
My wife did not want the sausage so I just sliced up one
link to brown for mine. I browned the sausage in a skillet a couple minutes on
each side and sautéed the shrimp with Cajun seasoning in a little butter and
olive oil for about 5 minutes. I had heated some BBQ sauce for in mine too.
You will note I didn’t spend much time on the presentation
of my wife’s bowl! For mine I ladled in some of the grits, a couple Tbs. of the
BBQ sauce, topped with the sausage and the shrimp.
That was a good supper, I think I prefer my grits a little
less cheesy but the wife thought they were great! The BBQ sauce was lemony with some heat.
Click here for link to recipe I followed
The shrimp
The sausage
The Grits
Wife's bowl
My bowl
My supper
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