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#1
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Southern Cooking
No cats in this, they didn't even get a shrimp.
I just made the best dinner. Now I like southern cooking. I grew up in Washington DC and spent a lot of time in Virginia as well. But I've been in California for almost forty years now, so I've missed out of some of the more recent innovations in Southern food. A few weeks ago an internet friend mentioned that they had shrimp and grits for dinner in a nice restaurant. I'd vaguely heard of such a thing and since I love grits and I love shrimp it sounded pretty good. Next time I was in the store I grabbed a bag of 35 count ready to cook frozen shrimp. I already had a box of real (NOT instant) grits in the cupboard. Finally today I had the chance and did some internet searching for a recipe. Found lots and lots of recipes. Mostly to the effect of cook the grits and maybe add some cheese. Cook the shrimp in oil or butter and season it. Serve shrimp over grits. So, I cooked a pot of grits. About four cups of water and a cup of grits, adjust so it isn't too thick or too thin, add salt and simmer for twenty minutes. Stir once in a while so it doesn't stick to the pan and scorch. When was done, I added about a cup of grated white American cheese. Set it off the stove while I cooked the shrimp. While the grits were cooking, I thawed about a pound of shrimp in a colander under running water. Then after the grits were done and resting, I melted half a stick of butter in the bottom of a frying pan. I added about a tablespoon of olive oil to that, and figured I should season it before I put in the shrimp since they cook so fast. I added about a half tablespoon of minced garlic and about a tablespoon of Emeril's Essence seasoning to the oil. Looked like it needed some green and I know my grandson won't touch green onions so I added some freeze dried chives. I wasn't too sure about trying to feed him grits as it was. Got the pan good and hot, dried of the shrimp a bit with some paper towels and tossed them in. Stirred till they were done. I put a scoop of grits into the bottom of three soup bowls, topped them with the shrimp and them drizzled some of the oil the shrimp cooked in over the tops. Had some collard greens on the side just to stay southern. When I went in to clean up the kitchen, Charlie and Steven had not only cleaned their plates, they finished up the left over's as well. I will be doing this again. The cats are trying to figure out why the kitchen smells so good and there is nothing in their bowls but kibble. Jo |
#2
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Southern Cooking
"Jofirey" wrote in message
... No cats in this, they didn't even get a shrimp. I just made the best dinner. Now I like southern cooking. I grew up in Washington DC and spent a lot of time in Virginia as well. But I've been in California for almost forty years now, so I've missed out of some of the more recent innovations in Southern food. A few weeks ago an internet friend mentioned that they had shrimp and grits for dinner in a nice restaurant. I'd vaguely heard of such a thing and since I love grits and I love shrimp it sounded pretty good. Next time I was in the store I grabbed a bag of 35 count ready to cook frozen shrimp. I already had a box of real (NOT instant) grits in the cupboard. Finally today I had the chance and did some internet searching for a recipe. Found lots and lots of recipes. Mostly to the effect of cook the grits and maybe add some cheese. Cook the shrimp in oil or butter and season it. Serve shrimp over grits. So, I cooked a pot of grits. About four cups of water and a cup of grits, adjust so it isn't too thick or too thin, add salt and simmer for twenty minutes. Stir once in a while so it doesn't stick to the pan and scorch. When was done, I added about a cup of grated white American cheese. Set it off the stove while I cooked the shrimp. While the grits were cooking, I thawed about a pound of shrimp in a colander under running water. Then after the grits were done and resting, I melted half a stick of butter in the bottom of a frying pan. I added about a tablespoon of olive oil to that, and figured I should season it before I put in the shrimp since they cook so fast. I added about a half tablespoon of minced garlic and about a tablespoon of Emeril's Essence seasoning to the oil. Looked like it needed some green and I know my grandson won't touch green onions so I added some freeze dried chives. I wasn't too sure about trying to feed him grits as it was. Got the pan good and hot, dried of the shrimp a bit with some paper towels and tossed them in. Stirred till they were done. I put a scoop of grits into the bottom of three soup bowls, topped them with the shrimp and them drizzled some of the oil the shrimp cooked in over the tops. Had some collard greens on the side just to stay southern. When I went in to clean up the kitchen, Charlie and Steven had not only cleaned their plates, they finished up the left over's as well. I will be doing this again. The cats are trying to figure out why the kitchen smells so good and there is nothing in their bowls but kibble. Jo Ah yes, shrimp and grits. I've lived in the southern US since I was 12. It took me until I was 40-something to discover this classic southern dish. That's probably because I don't eat out a lot. You'll find this on many restaurant menus, particularly here in the lowcountry of South Carolina where shrimping is an industry. Sounds like ya done good, Jo Jill |
#3
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Southern Cooking
this sounds really good, do you think it would work with scallops instead of
shrimp? Lee "Jofirey" wrote in message ... No cats in this, they didn't even get a shrimp. I just made the best dinner. Now I like southern cooking. I grew up in Washington DC and spent a lot of time in Virginia as well. But I've been in California for almost forty years now, so I've missed out of some of the more recent innovations in Southern food. A few weeks ago an internet friend mentioned that they had shrimp and grits for dinner in a nice restaurant. I'd vaguely heard of such a thing and since I love grits and I love shrimp it sounded pretty good. Next time I was in the store I grabbed a bag of 35 count ready to cook frozen shrimp. I already had a box of real (NOT instant) grits in the cupboard. Finally today I had the chance and did some internet searching for a recipe. Found lots and lots of recipes. Mostly to the effect of cook the grits and maybe add some cheese. Cook the shrimp in oil or butter and season it. Serve shrimp over grits. So, I cooked a pot of grits. About four cups of water and a cup of grits, adjust so it isn't too thick or too thin, add salt and simmer for twenty minutes. Stir once in a while so it doesn't stick to the pan and scorch. When was done, I added about a cup of grated white American cheese. Set it off the stove while I cooked the shrimp. While the grits were cooking, I thawed about a pound of shrimp in a colander under running water. Then after the grits were done and resting, I melted half a stick of butter in the bottom of a frying pan. I added about a tablespoon of olive oil to that, and figured I should season it before I put in the shrimp since they cook so fast. I added about a half tablespoon of minced garlic and about a tablespoon of Emeril's Essence seasoning to the oil. Looked like it needed some green and I know my grandson won't touch green onions so I added some freeze dried chives. I wasn't too sure about trying to feed him grits as it was. Got the pan good and hot, dried of the shrimp a bit with some paper towels and tossed them in. Stirred till they were done. I put a scoop of grits into the bottom of three soup bowls, topped them with the shrimp and them drizzled some of the oil the shrimp cooked in over the tops. Had some collard greens on the side just to stay southern. When I went in to clean up the kitchen, Charlie and Steven had not only cleaned their plates, they finished up the left over's as well. I will be doing this again. The cats are trying to figure out why the kitchen smells so good and there is nothing in their bowls but kibble. Jo |
#4
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Southern Cooking
I'm sure it would. I'd try it in a second if I could get decent
scallops at a reasonable price around here. Still feeding growing boys. Jo "Stormmee" wrote in message ... this sounds really good, do you think it would work with scallops instead of shrimp? Lee "Jofirey" wrote in message ... No cats in this, they didn't even get a shrimp. I just made the best dinner. Now I like southern cooking. I grew up in Washington DC and spent a lot of time in Virginia as well. But I've been in California for almost forty years now, so I've missed out of some of the more recent innovations in Southern food. A few weeks ago an internet friend mentioned that they had shrimp and grits for dinner in a nice restaurant. I'd vaguely heard of such a thing and since I love grits and I love shrimp it sounded pretty good. Next time I was in the store I grabbed a bag of 35 count ready to cook frozen shrimp. I already had a box of real (NOT instant) grits in the cupboard. Finally today I had the chance and did some internet searching for a recipe. Found lots and lots of recipes. Mostly to the effect of cook the grits and maybe add some cheese. Cook the shrimp in oil or butter and season it. Serve shrimp over grits. So, I cooked a pot of grits. About four cups of water and a cup of grits, adjust so it isn't too thick or too thin, add salt and simmer for twenty minutes. Stir once in a while so it doesn't stick to the pan and scorch. When was done, I added about a cup of grated white American cheese. Set it off the stove while I cooked the shrimp. While the grits were cooking, I thawed about a pound of shrimp in a colander under running water. Then after the grits were done and resting, I melted half a stick of butter in the bottom of a frying pan. I added about a tablespoon of olive oil to that, and figured I should season it before I put in the shrimp since they cook so fast. I added about a half tablespoon of minced garlic and about a tablespoon of Emeril's Essence seasoning to the oil. Looked like it needed some green and I know my grandson won't touch green onions so I added some freeze dried chives. I wasn't too sure about trying to feed him grits as it was. Got the pan good and hot, dried of the shrimp a bit with some paper towels and tossed them in. Stirred till they were done. I put a scoop of grits into the bottom of three soup bowls, topped them with the shrimp and them drizzled some of the oil the shrimp cooked in over the tops. Had some collard greens on the side just to stay southern. When I went in to clean up the kitchen, Charlie and Steven had not only cleaned their plates, they finished up the left over's as well. I will be doing this again. The cats are trying to figure out why the kitchen smells so good and there is nothing in their bowls but kibble. Jo |
#5
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Southern Cooking
YOU MADE ME HUNGRY ;-)
"jmcquown" wrote in message ... "Jofirey" wrote in message ... No cats in this, they didn't even get a shrimp. I just made the best dinner. Now I like southern cooking. I grew up in Washington DC and spent a lot of time in Virginia as well. But I've been in California for almost forty years now, so I've missed out of some of the more recent innovations in Southern food. A few weeks ago an internet friend mentioned that they had shrimp and grits for dinner in a nice restaurant. I'd vaguely heard of such a thing and since I love grits and I love shrimp it sounded pretty good. Next time I was in the store I grabbed a bag of 35 count ready to cook frozen shrimp. I already had a box of real (NOT instant) grits in the cupboard. Finally today I had the chance and did some internet searching for a recipe. Found lots and lots of recipes. Mostly to the effect of cook the grits and maybe add some cheese. Cook the shrimp in oil or butter and season it. Serve shrimp over grits. So, I cooked a pot of grits. About four cups of water and a cup of grits, adjust so it isn't too thick or too thin, add salt and simmer for twenty minutes. Stir once in a while so it doesn't stick to the pan and scorch. When was done, I added about a cup of grated white American cheese. Set it off the stove while I cooked the shrimp. While the grits were cooking, I thawed about a pound of shrimp in a colander under running water. Then after the grits were done and resting, I melted half a stick of butter in the bottom of a frying pan. I added about a tablespoon of olive oil to that, and figured I should season it before I put in the shrimp since they cook so fast. I added about a half tablespoon of minced garlic and about a tablespoon of Emeril's Essence seasoning to the oil. Looked like it needed some green and I know my grandson won't touch green onions so I added some freeze dried chives. I wasn't too sure about trying to feed him grits as it was. Got the pan good and hot, dried of the shrimp a bit with some paper towels and tossed them in. Stirred till they were done. I put a scoop of grits into the bottom of three soup bowls, topped them with the shrimp and them drizzled some of the oil the shrimp cooked in over the tops. Had some collard greens on the side just to stay southern. When I went in to clean up the kitchen, Charlie and Steven had not only cleaned their plates, they finished up the left over's as well. I will be doing this again. The cats are trying to figure out why the kitchen smells so good and there is nothing in their bowls but kibble. Jo Ah yes, shrimp and grits. I've lived in the southern US since I was 12. It took me until I was 40-something to discover this classic southern dish. That's probably because I don't eat out a lot. You'll find this on many restaurant menus, particularly here in the lowcountry of South Carolina where shrimping is an industry. Sounds like ya done good, Jo Jill |
#6
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Southern Cooking
"Jofirey" wrote in message
... I'm sure it would. I'd try it in a second if I could get decent scallops at a reasonable price around here. Still feeding growing boys. Jo Mmmm, scallops! No reason why they wouldn't work. I often make scallops on the grill. You need to thread them on skewers (double skewers so they don't spin around when you turn them) and brush them lightly with olive oil. And yes, they go very well over grits. But they're expensive. I buy them occasionally as a treat. Jill "Stormmee" wrote in message ... this sounds really good, do you think it would work with scallops instead of shrimp? Lee "Jofirey" wrote in message ... No cats in this, they didn't even get a shrimp. I just made the best dinner. Now I like southern cooking. I grew up in Washington DC and spent a lot of time in Virginia as well. But I've been in California for almost forty years now, so I've missed out of some of the more recent innovations in Southern food. A few weeks ago an internet friend mentioned that they had shrimp and grits for dinner in a nice restaurant. I'd vaguely heard of such a thing and since I love grits and I love shrimp it sounded pretty good. Next time I was in the store I grabbed a bag of 35 count ready to cook frozen shrimp. I already had a box of real (NOT instant) grits in the cupboard. Finally today I had the chance and did some internet searching for a recipe. Found lots and lots of recipes. Mostly to the effect of cook the grits and maybe add some cheese. Cook the shrimp in oil or butter and season it. Serve shrimp over grits. So, I cooked a pot of grits. About four cups of water and a cup of grits, adjust so it isn't too thick or too thin, add salt and simmer for twenty minutes. Stir once in a while so it doesn't stick to the pan and scorch. When was done, I added about a cup of grated white American cheese. Set it off the stove while I cooked the shrimp. While the grits were cooking, I thawed about a pound of shrimp in a colander under running water. Then after the grits were done and resting, I melted half a stick of butter in the bottom of a frying pan. I added about a tablespoon of olive oil to that, and figured I should season it before I put in the shrimp since they cook so fast. I added about a half tablespoon of minced garlic and about a tablespoon of Emeril's Essence seasoning to the oil. Looked like it needed some green and I know my grandson won't touch green onions so I added some freeze dried chives. I wasn't too sure about trying to feed him grits as it was. Got the pan good and hot, dried of the shrimp a bit with some paper towels and tossed them in. Stirred till they were done. I put a scoop of grits into the bottom of three soup bowls, topped them with the shrimp and them drizzled some of the oil the shrimp cooked in over the tops. Had some collard greens on the side just to stay southern. When I went in to clean up the kitchen, Charlie and Steven had not only cleaned their plates, they finished up the left over's as well. I will be doing this again. The cats are trying to figure out why the kitchen smells so good and there is nothing in their bowls but kibble. Jo |
#7
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Southern Cooking
In ,
Jofirey typed: No cats in this, they didn't even get a shrimp. I just made the best dinner. Now I like southern cooking. I grew up in Washington DC and spent a lot of time in Virginia as well. But I've been in California for almost forty years now, so I've missed out of some of the more recent innovations in Southern food. A few weeks ago an internet friend mentioned that they had shrimp and grits for dinner in a nice restaurant. I'd vaguely heard of such a thing and since I love grits and I love shrimp it sounded pretty good. Next time I was in the store I grabbed a bag of 35 count ready to cook frozen shrimp. I already had a box of real (NOT instant) grits in the cupboard. Finally today I had the chance and did some internet searching for a recipe. Found lots and lots of recipes. Mostly to the effect of cook the grits and maybe add some cheese. Cook the shrimp in oil or butter and season it. Serve shrimp over grits. So, I cooked a pot of grits. About four cups of water and a cup of grits, adjust so it isn't too thick or too thin, add salt and simmer for twenty minutes. Stir once in a while so it doesn't stick to the pan and scorch. When was done, I added about a cup of grated white American cheese. Set it off the stove while I cooked the shrimp. While the grits were cooking, I thawed about a pound of shrimp in a colander under running water. Then after the grits were done and resting, I melted half a stick of butter in the bottom of a frying pan. I added about a tablespoon of olive oil to that, and figured I should season it before I put in the shrimp since they cook so fast. I added about a half tablespoon of minced garlic and about a tablespoon of Emeril's Essence seasoning to the oil. Looked like it needed some green and I know my grandson won't touch green onions so I added some freeze dried chives. I wasn't too sure about trying to feed him grits as it was. Got the pan good and hot, dried of the shrimp a bit with some paper towels and tossed them in. Stirred till they were done. I put a scoop of grits into the bottom of three soup bowls, topped them with the shrimp and them drizzled some of the oil the shrimp cooked in over the tops. Had some collard greens on the side just to stay southern. When I went in to clean up the kitchen, Charlie and Steven had not only cleaned their plates, they finished up the left over's as well. I will be doing this again. The cats are trying to figure out why the kitchen smells so good and there is nothing in their bowls but kibble. Glad everyone loved it.... but I have to ask, what on earth is/are grits? Yowie |
#8
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Southern Cooking
"Yowie" wrote in message ... In , Jofirey typed: No cats in this, they didn't even get a shrimp. I just made the best dinner. Now I like southern cooking. I grew up in Washington DC and spent a lot of time in Virginia as well. But I've been in California for almost forty years now, so I've missed out of some of the more recent innovations in Southern food. A few weeks ago an internet friend mentioned that they had shrimp and grits for dinner in a nice restaurant. I'd vaguely heard of such a thing and since I love grits and I love shrimp it sounded pretty good. Next time I was in the store I grabbed a bag of 35 count ready to cook frozen shrimp. I already had a box of real (NOT instant) grits in the cupboard. Finally today I had the chance and did some internet searching for a recipe. Found lots and lots of recipes. Mostly to the effect of cook the grits and maybe add some cheese. Cook the shrimp in oil or butter and season it. Serve shrimp over grits. So, I cooked a pot of grits. About four cups of water and a cup of grits, adjust so it isn't too thick or too thin, add salt and simmer for twenty minutes. Stir once in a while so it doesn't stick to the pan and scorch. When was done, I added about a cup of grated white American cheese. Set it off the stove while I cooked the shrimp. While the grits were cooking, I thawed about a pound of shrimp in a colander under running water. Then after the grits were done and resting, I melted half a stick of butter in the bottom of a frying pan. I added about a tablespoon of olive oil to that, and figured I should season it before I put in the shrimp since they cook so fast. I added about a half tablespoon of minced garlic and about a tablespoon of Emeril's Essence seasoning to the oil. Looked like it needed some green and I know my grandson won't touch green onions so I added some freeze dried chives. I wasn't too sure about trying to feed him grits as it was. Got the pan good and hot, dried of the shrimp a bit with some paper towels and tossed them in. Stirred till they were done. I put a scoop of grits into the bottom of three soup bowls, topped them with the shrimp and them drizzled some of the oil the shrimp cooked in over the tops. Had some collard greens on the side just to stay southern. When I went in to clean up the kitchen, Charlie and Steven had not only cleaned their plates, they finished up the left over's as well. I will be doing this again. The cats are trying to figure out why the kitchen smells so good and there is nothing in their bowls but kibble. Glad everyone loved it.... but I have to ask, what on earth is/are grits? Yowie Pretty much, corn meal mush, or if you want to get fancy Polenta. see http://en.wikipedia.org/wiki/Grits If you really are Southern, corn meal mush is regular corn meal boiled in water, Polenta is coarsely ground corn meal boiled in water, and grits are ground dried hominy boiled in water. Hominy is corn that has had the hull removed from the kernels. One of those things that's like mothers milk to those who were raised with it, and rather dismaying to anyone who first sees it as an adult. Rather like Poi in Hawaii. When we were kids my mom would make a pot of corn meal mush for after school on really cold miserable days. But we were told not to tell the neighbors about it as they would think we were poor if we ate mush. Jo |
#9
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Southern Cooking
"Yowie" wrote in message
... In , Jofirey typed: No cats in this, they didn't even get a shrimp. I just made the best dinner. Now I like southern cooking. I grew up in Washington DC and spent a lot of time in Virginia as well. But I've been in California for almost forty years now, so I've missed out of some of the more recent innovations in Southern food. A few weeks ago an internet friend mentioned that they had shrimp and grits for dinner in a nice restaurant. I'd vaguely heard of such a thing and since I love grits and I love shrimp it sounded pretty good. Next time I was in the store I grabbed a bag of 35 count ready to cook frozen shrimp. I already had a box of real (NOT instant) grits in the cupboard. Finally today I had the chance and did some internet searching for a recipe. Found lots and lots of recipes. Mostly to the effect of cook the grits and maybe add some cheese. Cook the shrimp in oil or butter and season it. Serve shrimp over grits. So, I cooked a pot of grits. About four cups of water and a cup of grits, adjust so it isn't too thick or too thin, add salt and simmer for twenty minutes. Stir once in a while so it doesn't stick to the pan and scorch. When was done, I added about a cup of grated white American cheese. Set it off the stove while I cooked the shrimp. While the grits were cooking, I thawed about a pound of shrimp in a colander under running water. Then after the grits were done and resting, I melted half a stick of butter in the bottom of a frying pan. I added about a tablespoon of olive oil to that, and figured I should season it before I put in the shrimp since they cook so fast. I added about a half tablespoon of minced garlic and about a tablespoon of Emeril's Essence seasoning to the oil. Looked like it needed some green and I know my grandson won't touch green onions so I added some freeze dried chives. I wasn't too sure about trying to feed him grits as it was. Got the pan good and hot, dried of the shrimp a bit with some paper towels and tossed them in. Stirred till they were done. I put a scoop of grits into the bottom of three soup bowls, topped them with the shrimp and them drizzled some of the oil the shrimp cooked in over the tops. Had some collard greens on the side just to stay southern. When I went in to clean up the kitchen, Charlie and Steven had not only cleaned their plates, they finished up the left over's as well. I will be doing this again. The cats are trying to figure out why the kitchen smells so good and there is nothing in their bowls but kibble. Glad everyone loved it.... but I have to ask, what on earth is/are grits? Yowie I'd tell you, but then I'd have to kill you. LOL Seriously, grits are coursely ground corn which has been hulled, similar to corn meal or masa. It's often eaten as a breakfast item, much like oats or cream of wheat. I once sent a box of grits to a woman in Australia. The box of grits cost me $1. The shipping cost me $5. They held it in customs for 3 weeks in case it was "contaminated". She told me it was going to cost her $40 to get the package out of quarantine. That was the most expensive box of grits I ever bought. And no, she never did pick it up. Sorry, I'm not sending anyone more grits. LOL Jill |
#10
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Southern Cooking
In ,
jmcquown typed: "Yowie" wrote in message ... In , Jofirey typed: No cats in this, they didn't even get a shrimp. I just made the best dinner. Now I like southern cooking. I grew up in Washington DC and spent a lot of time in Virginia as well. But I've been in California for almost forty years now, so I've missed out of some of the more recent innovations in Southern food. A few weeks ago an internet friend mentioned that they had shrimp and grits for dinner in a nice restaurant. I'd vaguely heard of such a thing and since I love grits and I love shrimp it sounded pretty good. Next time I was in the store I grabbed a bag of 35 count ready to cook frozen shrimp. I already had a box of real (NOT instant) grits in the cupboard. Finally today I had the chance and did some internet searching for a recipe. Found lots and lots of recipes. Mostly to the effect of cook the grits and maybe add some cheese. Cook the shrimp in oil or butter and season it. Serve shrimp over grits. So, I cooked a pot of grits. About four cups of water and a cup of grits, adjust so it isn't too thick or too thin, add salt and simmer for twenty minutes. Stir once in a while so it doesn't stick to the pan and scorch. When was done, I added about a cup of grated white American cheese. Set it off the stove while I cooked the shrimp. While the grits were cooking, I thawed about a pound of shrimp in a colander under running water. Then after the grits were done and resting, I melted half a stick of butter in the bottom of a frying pan. I added about a tablespoon of olive oil to that, and figured I should season it before I put in the shrimp since they cook so fast. I added about a half tablespoon of minced garlic and about a tablespoon of Emeril's Essence seasoning to the oil. Looked like it needed some green and I know my grandson won't touch green onions so I added some freeze dried chives. I wasn't too sure about trying to feed him grits as it was. Got the pan good and hot, dried of the shrimp a bit with some paper towels and tossed them in. Stirred till they were done. I put a scoop of grits into the bottom of three soup bowls, topped them with the shrimp and them drizzled some of the oil the shrimp cooked in over the tops. Had some collard greens on the side just to stay southern. When I went in to clean up the kitchen, Charlie and Steven had not only cleaned their plates, they finished up the left over's as well. I will be doing this again. The cats are trying to figure out why the kitchen smells so good and there is nothing in their bowls but kibble. Glad everyone loved it.... but I have to ask, what on earth is/are grits? Yowie I'd tell you, but then I'd have to kill you. LOL Seriously, grits are coursely ground corn which has been hulled, similar to corn meal or masa. It's often eaten as a breakfast item, much like oats or cream of wheat. I once sent a box of grits to a woman in Australia. The box of grits cost me $1. The shipping cost me $5. They held it in customs for 3 weeks in case it was "contaminated". She told me it was going to cost her $40 to get the package out of quarantine. That was the most expensive box of grits I ever bought. And no, she never did pick it up. Sorry, I'm not sending anyone more grits. LOL I know polenta from Italian friends. The boil it, then either bake it, or then fry it. It doesn't really do much for me either way, although I like the fried version slightly better. Australians eat semolina (roughly ground wheat) for breakfast, but to me semolina (cooked in milk) is a dessert. I really do have to come to the USA and do a food tour, particularly of the South. Although I still balk at the idea of sucking the orange stuff out of crawfish heads :-) Yowie |
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