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Reply to "Shrimp and grits at home?"
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[quote=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. [/quote]
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