Shrimp & Grits

Desert Filly

All this talk about grits this week....has me craving them too. Went to the farmers market this morning and bought some freshly roasted poblano peppers. Gonna roast some garlic too....find some cheese...and make my grits tonight. I'll post later....hope it satifies this craving

kim

rockytopsc

thanks

rockytopsc

Kim
Thanks. I've been waiting since I bought these to cook them and couldn't wait after reading others were going to cook some. Can't wait to see your post.
Jason

Charleston Dave

Man, I love shrimp-n-grits. Yours look great, Rocky. The restaurant that provided the recipe you cite, Magnolia's (exec chef Donald Barickman) on East Bay St here, is part of a management group that runs Cypress and Blossom as well. Magnolia's is probably the most traditional Southern of the three, with Cypress being the most modern (amazing computer-controlled lighting in that place). Their current version of shrimp-n-grits includes scallops and lobster and runs $27 for dinner. :ohmy:

We had a featured pull-out section in the Charleston daily newspaper a couple of years ago that collected shrimp-n-grits recipes from all the local restaurants. They ended up with 30 or 40 different versions, as I recall. When I make this dish, I think it's ideal to get shrimp with heads on (must be VERY fresh) and make the shrimp stock that way. It's really one of those dishes that reflects the individual style of the cook. My fave version for many years was at a French restaurant that closed, a place called Market East Bistro. They used LOTS of garlic and it made for a perfect Sunday brunch.