So what do our members from South of the Mason-Dixon line (that's exit 130 on the Garden State Parkway) suggest?
Got a hankerin' fer shrimp and grits
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Go to Charleston SC and eat at 82 Queen. Order Queen’s Barbeque Shrimp & Grits.
That looks like a tasty and simple recipe right there. I had some tasty shrimp and grits while in Savannah, GA during a business trip...but for the life of me I can't remember the name of the establishment. The shrimp / grits were presented with a tomato/bacon gravy, it was the chef's special for the evening. Wish I could find a decent recipe for that! The flavors were amazing!
I normally hate grits (seems to be the overwhelming minority in the South), so I will keep an eye on this thread. Maybe I will discover my love for them 
I normally hate grits (seems to be the overwhelming minority in the South), so I will keep an eye on this thread. Maybe I will discover my love for them
"Hate" and "grits" just don't belong together. Grits aren't that popular around here, but they should be. Crumble some bacon and parmesan cheese into a properly cooked steaming bowl of grits and you will see God! Especially if you are diabetic or have a heart condition.
Lots of good food in Savannah. Was it Belford's by any chance?
Crumble some bacon and parmesan cheese into a bowl of mud and it would taste great too
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I know I didn't specifically ask for any tips or recipes, but.............
Sweet Georgia Browns in DC does right by shrimp and grits. Plus, you might get seated next to the former Mayor for Life now councilman who, legend has it, was set up.
Make polenta, but with white cornmeal instead of yellow, and you have grits. Add lot's of butter and shrimp cooked in crab boil, along with some of the shrimp water, stir into the grits so that it's a loose consistency. Dash liberally with Louisiana hot sauce and consume.
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Finally!
Mmmmmm....pork chop of the sea.......
82 Queen is only one of few dozen places in Charleston that makes a delicious shrimp and grits. They are all a little bit different but mostly all are good.
As far as making it at home...I cheat. Not with the shrimp and not with the grits but with the gravy. The shrimp should be fresh. The grits should slow-cooked with plenty of butter. For the gravy, I use a simple tomato gravy as a base. It can be spiced or flavoured as wished. Spicy pork sausage, andoullie, ham or tasso are excellent additions. Yum!
As far as making it at home...I cheat. Not with the shrimp and not with the grits but with the gravy. The shrimp should be fresh. The grits should slow-cooked with plenty of butter. For the gravy, I use a simple tomato gravy as a base. It can be spiced or flavoured as wished. Spicy pork sausage, andoullie, ham or tasso are excellent additions. Yum!
Mr. B's in New Orleans is my absolute favorite, in fact, almost time for another NOLA trip in the near future. Anyways, this is the one I follow, and it is pretty close to what I get down there. Enjoy!
Shrimp with Red-Eye Gravy and Grits
8 strips applewood-smoked bacon, cut crosswise into thirds
20 jumbo shrimp (12 per pound, about 1 3/4 pounds), peeled, leaving tail intact, and deveined
4 large wooden skewers, soaked in water for 10 minutes
kosher salt and freshly ground black pepper to taste
2 Tbsp vegetable oil
2 Tbsp apple cider vinegar
3 1/2 tsp firmly packed dark brown sugar
2 1/2 cups dark chicken stock
2 1/2 Tbsp pepper jelly
1 Tbsp cold unsalted butter
3 cups Mr. B’s stone-ground grits
2 Tbsp minced fresh chives
Mr. B's Stone-Ground Grits
2 cups heavy cream
2 cups whole milk
1 cup stone-ground grits
1/3 cup mascarpone cheese
kosher salt and freshly ground black pepper to taste
In a medium saucepan bring cream and milk to a simmer over moderately low heat. Whisk in grits and cook, stirring often, 25 minutes. Stir in cheese and season with salt and pepper
Wrap 1 piece bacon around center of each shrimp (reserve leftover bacon) and line up on a work surface. Skewer 5 wrapped shrimp onto each skewer, leaving a little space in between each shrimp. Season shrimp with salt and pepper.
Heat a large skillet over high heat. Add 1 tablespoon oil and heat until almost smoking. Add 2 skewers and cook 2 minutes each side, or until bacon gets crisp. Repeat cooking shrimp in same manner. Transfer shrimp to a plate.
To skillet add vinegar and brown sugar and cook about 1 minute, or until reduced by half. Add stock and cook over high heat until reduced by half. Add jelly and cook 1 minute, or until jelly is dissolved. Remove skillet from heat and add butter, stirring, until just melted. Adjust seasoning with salt and pepper.
In a small skillet cook leftover bacon until crisp. Cool and crumble.
To serve, mound grits on plates. Remove shrimp from skewers
Shrimp with Red-Eye Gravy and Grits
8 strips applewood-smoked bacon, cut crosswise into thirds
20 jumbo shrimp (12 per pound, about 1 3/4 pounds), peeled, leaving tail intact, and deveined
4 large wooden skewers, soaked in water for 10 minutes
kosher salt and freshly ground black pepper to taste
2 Tbsp vegetable oil
2 Tbsp apple cider vinegar
3 1/2 tsp firmly packed dark brown sugar
2 1/2 cups dark chicken stock
2 1/2 Tbsp pepper jelly
1 Tbsp cold unsalted butter
3 cups Mr. B’s stone-ground grits
2 Tbsp minced fresh chives
Mr. B's Stone-Ground Grits
2 cups heavy cream
2 cups whole milk
1 cup stone-ground grits
1/3 cup mascarpone cheese
kosher salt and freshly ground black pepper to taste
In a medium saucepan bring cream and milk to a simmer over moderately low heat. Whisk in grits and cook, stirring often, 25 minutes. Stir in cheese and season with salt and pepper
Wrap 1 piece bacon around center of each shrimp (reserve leftover bacon) and line up on a work surface. Skewer 5 wrapped shrimp onto each skewer, leaving a little space in between each shrimp. Season shrimp with salt and pepper.
Heat a large skillet over high heat. Add 1 tablespoon oil and heat until almost smoking. Add 2 skewers and cook 2 minutes each side, or until bacon gets crisp. Repeat cooking shrimp in same manner. Transfer shrimp to a plate.
To skillet add vinegar and brown sugar and cook about 1 minute, or until reduced by half. Add stock and cook over high heat until reduced by half. Add jelly and cook 1 minute, or until jelly is dissolved. Remove skillet from heat and add butter, stirring, until just melted. Adjust seasoning with salt and pepper.
In a small skillet cook leftover bacon until crisp. Cool and crumble.
To serve, mound grits on plates. Remove shrimp from skewers
Jay, thank you for the idea. Here is my end result. I used this recipe.
That looks tasty!!!!
+1 Super delicious looking!!!
That looks like a tasty and simple recipe right there. I had some tasty shrimp and grits while in Savannah, GA during a business trip...but for the life of me I can't remember the name of the establishment. The shrimp / grits were presented with a tomato/bacon gravy, it was the chef's special for the evening. Wish I could find a decent recipe for that! The flavors were amazing!
Had to use the Google-Fu. No it wasn't Belford's. The restaurant was on River ST., with the entry door actually in the alley between two buildings.
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