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cheesy grits an shrimp

lowercasebilllowercasebill Posts: 5,218
edited 3:59PM in EggHead Forum
the raws


chinese broccoli


sauteed in butter and garlic


brushed with butter and egged


used the creamy goat cheese,, way to bitter so i shredded a fist sized piece of jarlsburg and added some more salt ..

this was a first try and the bottomless pits appoved i would make a few changes,, first, find a less bitter and creamier goat cheese. the shrimps were brushed with butter..... good but next time i will dust with tony's or old bay.. and before plating the shrimp i think putting the grits under the broiler to add a bit of crisp to the top

now the story behind the story.
thanks to jl for the grits.. i asked him to send me some down home southern grits as all i can get here is quaker oats grits ,.. what do phila quakers know about grits? i open the package from my friend and guess who manufactures aunt jemima grits .. yep quaker oats,, they were good.
i have moved the grits line north


  • HossHoss Posts: 14,600
    Looks like a DARN good start.Mitee Purty.
  • cookn bikercookn biker Posts: 13,407
    Haha, funny! Looks like a great meal Bill!! Nice change of pace for dinner!
    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
  • FlaPoolmanFlaPoolman Posts: 11,675
    Looks like almost all the ingredients for a JL proper Philly cheese steak :laugh: :laugh:
  • not a bad start for north of the mason dixon
  • we have been doing grits for 20 years but never with cheese., and there are leftovers ,, to be sliced and fried and called cheesy cornmeal mush and served with scrapple muhahahahaha
  • HossHoss Posts: 14,600
    B) I know you'll get it! :)
  • would have been a cheese steak if i had put the andui in it,,
    thinking now of a zippy moment savory sage corn bread with steak shrimp and andui or chorizo topping and call it a philly cheese steak ,, :laugh:
  • elzbthelzbth Posts: 2,075
    It looks good....I usually use a mild cheddar cheese and a dash of garlic powder. If you like the Jarlsberg you might consider Gruyere - I've used that as well.

    Funny, when it comes to oatmeal, the only brand for me is Quaker Oats...and when we're talking grits, I only buy Aunt Jemima (had no clue Quaker owned them). :laugh:
  • being a southern gal myself, I just discovered shrimp n grits about a year ago. Try some crumbled bacon bits, and sliced green onions on top of your shrimp and grits...yummyy.... got me craving some....
  • i am a label reader ..
    grew up with quaker oats but sue McCanns now,
    got to experiment with the cheese,, the bottomless pits liek goat cheese .. i am not a fan but i was cooking for them
  • that is a winner .. pass on the tony's or old bay and use home made hickory smoked bacon bits..
    now i am thinking about the left overs egged sliced cheesy grits with bacon bits maybe sliced egged chicken breasts and green beans sauteed in bacon grease?
  • Gotta love it - grits are seaux simple and seaux good.

    Very nice lcb
  • thanks. i have been serving the boys grits for 20 years but this is the first time for cheesy grits. it was a hit and i will be expanding my grits repetoire..
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Very nicely done William. I always like when I can add a little culture to backwards Yankies!! :laugh: Still trying to figure out how to get aundui to ya with out spending a fortune. :whistle:
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