Shrimp and grits?
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Anonymous
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Where's the best place in dc or nova to find authentic and delicious s&g?
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Anonymous
| This is random but the best I've had was at Rumors. I visit New Orleans every year, to indulge, and I still dream about those Shrimp & Grits at Rumors. |
Anonymous
| do it in your own kitchen |
Anonymous
| Any great recipes out there? |
Anonymous
| Black Market in Kensington, their shrimp and grits is amazing. |
Anonymous
My house! Let me see if I can get it written down, but one of the major rules of shrimp and grits: cook the grits initially in chicken broth instead of water. Be forewarned, my recipe involves heavy cream 
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Anonymous
| Please! Not the op but I just had some in south Carolina, they added a little bacon gravy, omg it was goooood |
Anonymous
| I had some at eventide and it was pretty good, it was a while ago though so not sure if they still have it |
Anonymous
| Someone told me that the best they have ever had is in a restaurant over in Herndon at clock tower. Not sure of the restaurants name, but they were hell bent it was the absolute best. |
Anonymous
| Second for black market in Garrett Park. |
Anonymous
| Vidalia |
BethesdaDad23
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Member Offline
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Black Market. Absolutely.
Vidalia's also great, but it's downtown with white tablecloths and priced accordingly. More of a special occasion or expense account place. |
Anonymous
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These are better at home. Easy to make and restaurants always short you on the shrimp. Buy a $10 bag of frozen gulf shrimp and a box of grits and make your own. I don't use a recipe, but this is basically it.
Cook 1 c grits to 4 c water with salt to taste. Finish with 1/4 c grated sharp cheddar, 1 chopped scallion, splash of tabasco, pinch cayenne, and black pepper. Sometimes I add a spoonful of cream cheese or a little yogurt and use less cheddar. Thaw and shell shrimp. Cook shells with 3/4 cup water for 20 min and let cool and strain liquid. (Or buy shelled shrimp and sub clam juice or extra white wine). Chop 1/2 onion, 1/2 sliced green pepper, 1/2 box sliced mushrooms in olive oil for 6-7 min. Add shrimp and stock plus 1/4 c white wine. Cook 3 min. Thicken with 1 tab cornstarch mixed with 1 1/2 tab water), cook 2 min more. Taste shrimp for doneness and salt to taste. |
Anonymous
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14:40 here. This is an approximation because I usually make to taste. Most low country grits have bell peppers in them, but I prefer without:
1 cup yellow stone-ground grits 2 cups milk 1 1/2 cup chicken broth 3/4 tub of boursin garlic cheese spread 2 Tablespoons butter 4 tablespoons all purpose flour 1/2 package of bacon 1 small onion, finely chopped 3 vine-ripened tomatoes, diced 1 pound shrimp, peeled and deveined Lawrys seasoning salt, pepper and garlic powder to taste Grits: In a medium saucepan, bring the milk and chicken broth to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 20 minutes. When shrimp is almost finished, stir in cheese spread until melted. Shrimp Gravy: Saute bacon until crispy and remove and crumble. Add 2 TBSP butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat. (Look, you just made a roux!) When the roux reaches dark brown, increase the heat to medium-high, and add the onions and tomatoes until tender. Toss in shrimp in a mixing bowl with 1 tablespoon fluor, Lawry's seasoning salt, pepper and garlic powder to taste. Pour shrimp into the pan, and stir constantly for 1 minute. Whisk in remaining 1/2 cup chicken broth, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Sprinkle in crumbled bacon and serve immediately. |
Anonymous
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http://www.myrecipes.com/recipe/cheesy-shrimp-grits-10000000550069/
This recipe is very easy. I make these all the time. |