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Fri Mar 25, 2022, 04:08 PM

This Californian made Shrimp and Grits yesterday

Stone ground grits, cooked in a quick shrimp stock I made from the shells
Later added butter and cheddar
Cooked the diced bacon, then cooked the shrimp in the grease, readded the bacon with scallions, parsley and pepper flakes
Served with a side of collard greens cooked in (guess what) bacon and water

Turned out great but only had one hitch, there were some lumps in the grits

Any suggestions from those who know grits?

[url=https://ibb.co/tJ3RGXV][img][/img][/url]

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Arrow 16 replies Author Time Post
Reply This Californian made Shrimp and Grits yesterday (Original post)
RFCalifornia Mar 2022 OP
Chin music Mar 2022 #1
RFCalifornia Mar 2022 #2
Croney Mar 2022 #3
RFCalifornia Mar 2022 #4
Croney Mar 2022 #5
RFCalifornia Mar 2022 #6
Croney Mar 2022 #8
Lochloosa Mar 2022 #12
Croney Mar 2022 #13
Lochloosa Mar 2022 #14
mitch96 Mar 2022 #7
dhol82 Mar 2022 #9
RFCalifornia Mar 2022 #10
FloridaDAR Mar 2022 #11
Thunderbeast Mar 2022 #15
RFCalifornia Mar 2022 #16

Response to RFCalifornia (Original post)


Response to Chin music (Reply #1)

Fri Mar 25, 2022, 04:11 PM

2. HAHAHA If there were any leftovers

Everything was eaten and there were no leftovers

The family loved it

But I need to figure out how to get those lumps out

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Response to RFCalifornia (Original post)

Fri Mar 25, 2022, 04:18 PM

3. ONLY because you asked those who know grits...

I grew up having grits every day, and grits have two things added: salt and butter.

I'm Jack in this clip... 🤣

https://m.

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Response to Croney (Reply #3)

Fri Mar 25, 2022, 04:19 PM

4. Cheese doesn't go in grits?

But then how to you get them to be cheesy grits?

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Response to RFCalifornia (Reply #4)

Fri Mar 25, 2022, 04:24 PM

5. I never heard of adding cheese to grits until I was grown.

I know people have created many new dishes using grits since I was a kid. I'm sure they are delicious; just not for me. 🙂

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Response to Croney (Reply #5)

Fri Mar 25, 2022, 04:27 PM

6. I guess that rules out my plan for a kale/kombucha/pomegranate grits recipe

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Response to RFCalifornia (Reply #6)

Fri Mar 25, 2022, 04:30 PM

8. Go for it!

👍

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Response to Croney (Reply #5)

Fri Mar 25, 2022, 04:42 PM

12. Then you've never been to a fish fry in the south.

Cheese grits are standard.

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Response to Lochloosa (Reply #12)

Fri Mar 25, 2022, 04:55 PM

13. I grew up in Louisiana. Things have changed since I left 50 years ago.

We never heard of anything "blackened" back then either. Things evolve.

(I go back often, since my descendants live there.)

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Response to Croney (Reply #13)

Fri Mar 25, 2022, 05:20 PM

14. We used to catch redfish for fun. Then throw them back.

They were considered a "trash" fish. Of course, you could fish for red snapper and grouper anytime back then.

Still don't like blackened any fish.

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Response to RFCalifornia (Original post)

Fri Mar 25, 2022, 04:30 PM

7. "lumps in the grits " I do an over nite in the slow cooker..smooth as glass..

Or just use an emersion blender to whiz it up...YMMV
m

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Response to RFCalifornia (Original post)

Fri Mar 25, 2022, 04:33 PM

9. Make sure you add your grits slowly to boiling liquid while stirring.

Lumps generally come from adding it too quickly.

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Response to dhol82 (Reply #9)

Fri Mar 25, 2022, 04:34 PM

10. Thanks!

Sounds like good advice

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Response to RFCalifornia (Reply #10)

Fri Mar 25, 2022, 04:42 PM

11. Southern Gal Here

This was the best advice. Add grits slowly to the boiling water and use a whisk to stir as you add. Then also stir often during cooking to loosen any lumps and keep them from forming.

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Response to RFCalifornia (Original post)

Fri Mar 25, 2022, 05:47 PM

15. Made some for guests recently...

Shrimp, chorizo sausage, garlic sauteed. Added a little bit of vodka sauce.

Served over grits and cheese.

Yum!

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Response to Thunderbeast (Reply #15)

Mon Mar 28, 2022, 06:58 PM

16. Yum!

Do you have your recipe?

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