Shrimp and grits at home?

[Anonymous]

I bought grits (not instant) and I have some frozen shrimp and had planned to try to make this at home. But now I’m looking at the recipes and feeling like it’s not worth it. It’s not gonna taste as delicious and creamy as at my local restaurant (Daily Dish in Silver Spring). Should I attempt anyway? The NYT cooking recipe makes me weary for some reason. Share one you’ve tried and liked? Or should I give up and only eat this insanely delicious meal out?

[Anonymous]

It’s actually pretty easy to make at home. There’s nothing to making grits. My husband makes a coconutty version without even following a recipe. It’s very quick too. I almost feel the opposite as you: it’s so easy to make at home that I won’t order it in a restaurant.

[Anonymous]

Here’s my technique for slow cooked grits. Bring to a boil on the stove and keep stirring, not allowing to stick, until the water thickens a bit indicating the starch is starting to come off the grits. Probably takes less than 5 min at a boil. Put in an oven at 225 covered for >2 hours, you can go as long as you want really. You can pull out of the oven and stir occasionally if you want. When you’re done stir and reduce if you want or add water depending on how runny you want. You might find the grits fall out of suspension, just stir. I don’t add much to high quality grits but some people do. Butter cream stock whatever.

Once you do that once it stops feeling like trouble, you just forget about it.

The shrimp I can’t help you with. Love to serve this with dark greens, a beef stew, etc.

[Anonymous]

Anonymous wrote:It’s actually pretty easy to make at home. There’s nothing to making grits. My husband makes a coconutty version without even following a recipe. It’s very quick too. I almost feel the opposite as you: it’s so easy to make at home that I won’t order it in a restaurant.

Quick grits are not good grits.

[Anonymous]

Anonymous wrote:

Anonymous wrote:It’s actually pretty easy to make at home. There’s nothing to making grits. My husband makes a coconutty version without even following a recipe. It’s very quick too. I almost feel the opposite as you: it’s so easy to make at home that I won’t order it in a restaurant.

Quick grits are not good grits.

She didn’t say they use quick grits.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It’s actually pretty easy to make at home. There’s nothing to making grits. My husband makes a coconutty version without even following a recipe. It’s very quick too. I almost feel the opposite as you: it’s so easy to make at home that I won’t order it in a restaurant.

Quick grits are not good grits.

She didn’t say they use quick grits.

No, we don’t use quick grits. If you get the grits going first, they are done by the time you’ve prepped and prepared everything for the shrimp.

[Anonymous]

We make stone ground grits regularly at home, and it’s not hard. However— please note that unless you put a ton of butter in (much more than you would think), they won’t taste the way they do in a restaurant. My family is from Charleston, and all the restaurants there will tell you that’s the real trick.

[Anonymous]

I use my instant pot to make grits.

[Anonymous]

I would prefer the home version bc I could put less fat in.

[Anonymous]

I make them at home all the time and they taste just as good as restaurants.

https://www.foodnetwork.com/recipes/shrimp-and-grits-recipe-1937554.amp

I sometimes use pancetta instead of bacon, I’ve also don’t it with chorizo

[Anonymous]

My friend. So easy. saute bacon. saute onions in bacon fat. Make grits in our out of bacon fat. If in, save some fat to saute grits. Add to the grits whatever you want or nothing. Butter, garlic in the shrimp saute. Perfection.

There's a way to make this for every southerner. You'll love it .

[Anonymous]

Anonymous wrote:We make stone ground grits regularly at home, and it’s not hard. However— please note that unless you put a ton of butter in (much more than you would think), they won’t taste the way they do in a restaurant. My family is from Charleston, and all the restaurants there will tell you that’s the real trick.

and salt.

[Anonymous]

Anonymous wrote:I use my instant pot to make grits.

+1 foolproof grits.

[Anonymous]

My friend makes the best shrimp and grits. I don't know his full recipe but I do know it starts with 3 lbs of butter, so there is that part...

[Anonymous]

Anonymous wrote:

Anonymous wrote:We make stone ground grits regularly at home, and it’s not hard. However— please note that unless you put a ton of butter in (much more than you would think), they won’t taste the way they do in a restaurant. My family is from Charleston, and all the restaurants there will tell you that’s the real trick.

and salt.

Agree. I have a wonderful recipe, and it calls for more butter, heavy cream & salt than you would imagine.