You should live on the gulf

mslaw

It wasn't on the egg, so sorry, but I had to brag. Fresh gulf shrimp that were swimming two days ago. Called Shrimp and grits( polenta for those of you north of the Mason-Dixon Line .
Pancheta cooked down sautéed mushrooms, green onions, onion, lotsa different Cajun spices, shrimp and in a seafood stock served over stone ground grits( polenta). Can't get any better. Wow! Tomorrow back to egg, spatchcock.

nolan8v

This looks delicious!

I would truly appreciate it if you would share your recipe.

Phatchris

Yes please B-)

Dobie

I'm on the east coast of Florida but when I retire I will be watching the sun go down on the gulf. Looks great.

yzzi

I love shrimp and grits. Good work!

nolaegghead

Looks great!

Grits are alkaline treated (with lye) corn and polelta isn't subjected to that.  Hominy versus corn.  Otherwise, yes, both corn.

mslaw

Ok here goes;
Ingrediants for shrimp stuff
1 one lb fresh gulf shrimp
2 .cup or more shrimp stock or chicken stock.
3 . 1/2 cup or more to taste chopped green onion.
4. 3 or 4 diced cloves garlic.
5. Cup of sliced mushrooms.
6 juice of one lemon
7 quarter cup or so of all purpose flour.
8 Cajun spices to your liking, I use caynne pepper, half teaspoon at least. Salt and pepper to taste
9. Three or four slices of good bacon such as Benton's or couple thick slices of panchetta, diced.

For grits
1 app one cup stone ground grits( polenta).
2. 2 cups cream
3. Two cups more of chicken or shrimp stock, shrimp stock is better.
4. Caynne pepper to taste.
5. 1/4 cup butter.
6. 1/2 cup grated Parmesan cheese.

Get the grits to going by bringing the cream and one cup stock to boil, stir in grits slowly. Cut heat to simmer and cook for about 20 mins or so adding stock as may be necessary to maintain a creamy consistency. When grits are tender drop in butter and cheese and stir in. Add red pepper as you may desire.

While grits are cooking sautéed diced bacon until crisp and remove to paper towel to drain. In bacon drippings sautéed mushrooms until tender. Add in green onions for couple minutes.then. Add shrimp which have been coated in flour, and sautéed for two mins. It might be necessary to add a little more oil to keep shrimp from sticking , also add garlic along with shrimp.then, pour in cup to cup and half of stock. Bring to boil to thicken, not more than couple minutes. DONT over cook shrimp.
sometimes, if I have a really nice garden fresh tomato, I'll dice it up and throw it in at the end.

Ladle up grits in large serving bowl and spoon some shrimp mixture over grits. Serve with crusty French bread for sopping.

mslaw

Oh yea, put bacon over the grit and shrimp

NPHuskerFL

Dang!!! \m/

nolan8v

Thank you very much!

This will be prepared next week.

mslaw

NPHuskerFL said:

Dang!!! \m/

Thank you: coming from you I'm honered. It's very good but very badddd

mslaw

The shrimp was perfect, the gravey perfect and the grits creamy and cheesey. One of my favorite inside dishes.