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Shrimp and Grits Tonight...

Florida Grillin GirlFlorida Grillin Girl Posts: 4,371
edited 9:27AM in EggHead Forum
My first time making this. I got the recipe from Throwdown, yes, this guy beat Bobby Flay:
I used the one from the cookbook which calls for homemade shrimp stock instead of chicken stock, yes I used homemade fish stock. I also used smoked paprika and did not use italian seasoning.

The egg is happy and ready for the shrimp to go on. It is raining but I'm not sure if you can tell in the pic:


The shrimp were egged very gently - here they are right before the flip:


I made the cheesy grits and the sauce in the house, not to mention fried up some pancetta, too.

Plated - grits first, then shrimp, then sauce, garnished with parsley and crispy pancetta~


Closeup, wish I knew how to use a flash correctly:


WOW, what a great dish. A definite do over!


  • cookn bikercookn biker Posts: 13,407
    Looks and sounds delicious Faith!! You are such a great cook!!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • HossHoss Posts: 14,587
    I LOVE good shrimpngrits!Those look divine. :)
  • bobbybbobbyb Posts: 1,349
    Looks great. I like the idea of the pancetta addition.
  • elzbthelzbth Posts: 2,075
    WOW! Looks should be proud! :)
  • Le Oeuf VertLe Oeuf Vert Posts: 512
    Even in the rain the view looks wonderful. Looks like a tasty meal.
  • YUMMY!! Down home southern meal! Nice FGG
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • C'mon, Hoss, I am not sure if this would meet your standards, after all, this is not really the REAL south!!
  • brisket30brisket30 Posts: 122
    Looks dalish, way to go on the extra effort of making fish stock.
  • fasteddiemfasteddiem Posts: 212
    Yup...just added that to the "to-do" list! Great cook! Thanks for sharing!
  • Desert FillyDesert Filly Posts: 1,042
    Faith...that's my favorite recipe. I do love scrimp and grits....enjoy.

  • Austin  EggheadAustin Egghead Posts: 3,356
    Shrimp and grits, now that is good eats and yours definitely looks delicious.
    Large, small and mini SW Austin
  • BeliBeli Posts: 10,751
    Faith you ara an inspiration as usual, congratulations
  • Rolling EggRolling Egg Posts: 1,995
    Grits? What a way to mess some good shrimp up! :laugh: :laugh: ;) Dish looks good. I like the skewers by the way. Never been a grits fan, but I would try it like your serving it.
  • Little ChefLittle Chef Posts: 4,725
    Faith...Not that I am the least bit surprised...but OUTSTANDING!!!!! :woohoo: That looks totally outrageous!!! I couldn't get the link to work for the recipe...if you have the time, PA-LEEase email it, or post it again! Amazing, and on my definate MUST try list!!! Excellent post!! :)
  • LC,

    I had the same trouble with the link and have seen that episode, assuming there was only one shrimp and grits throwdown.

    I've made this one on the egg, grilling the shrimp first instead of sautéing. It got rave reviews.

    Florida Grilling Girl can hopefully confirm that this link is the same recipe.


    p.s. Just checked the link and found the problem with the link in the original post. It was simply the trailing period that makes it fail.
  • Hi, LC. And thank you!

    It's a great recipe. The grits were awesome just on their own. Add the spicy shrimp and that sauce, and it's a wow!! I will make this again and again!
  • Little ChefLittle Chef Posts: 4,725
    Nice Job! Thanks for your help! :)
  • Always glad to help, Michelle.

    It's a great recipe. I did the grits on the egg, as well, in a cast iron pan. Faith's post has me thinking about grilling the shrimp and then going indirect with a paella pan fir the grits.

  • That is the correct link, Captain Spaulding. I used the Throwdown cookbook, and the recipe is slightly different. The main difference is the use of shrimp stock instead of chicken stock.
  • GriffinGriffin Posts: 7,239
    As usual Faith....WOW!! I have that cookbook, as well, and I have marked that as a recipe to do, I just never got around to it. I'm going to have to now. I wonder if adding some sausage to it would make it even better......hmmmm. That's got me thinking.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Griffin, I think the addition of sausage would be great. The flavors of this dish are really good, even using a different cheese would be good too.
  • MaineggMainegg Posts: 7,787
    Oh NICE!!! have that bookmarked and will have to give a shot.. going to have to order some grits though lol now a staple in the stores here in Maine LOL
  • Mainegg, I used the quick cooking kind, not the instant. I can send you some, no problem.
  • RipnemRipnem Posts: 5,511
    Boy that sure looks good, Faith. Thanks for sharing. ;)

    Can I get grits up here? :S
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