ckreef Posted February 25, 2017 Report Posted February 25, 2017 Grilled sriracha shrimp and asiago cheese grits in a creole tomato sauce. Served with corn bread muffin tops. This was a collaborative cook from me and Mrs skreef. The best tasting shrimp and grits to date but.......... It really needed monster shrimp and there was a lot of technical flaws in the presentation to have a really killer money shot. There is always next time. 3 Quote
Garvinque Posted February 25, 2017 Report Posted February 25, 2017 (edited) Shrimp and Grits Garvin Edited February 25, 2017 by Garvinque 2 Quote
Aussie Ora Posted February 25, 2017 Report Posted February 25, 2017 Looking good mate I was looking up what grits were looks like I could use polenta just the same came across this recipe from Jamie. http://www.jamieoliver.com/recipes/pork-recipes/rich-grits/. http://www.thekitchn.com/polenta-versus-grits-whats-the-difference-187807 Outback Kamado Bar and Grill 1 Quote
ckreef Posted February 25, 2017 Author Report Posted February 25, 2017 Interesting read. Of course where I live it's a matter of which of the 20+ varieties of grits do you want to buy. 1 Quote
Aussie Ora Posted February 25, 2017 Report Posted February 25, 2017 Interesting read. Of course where I live it's a matter of which of the 20+ varieties of grits do you want to buy. Fair enough but for us people living in a land far far away it's good to know I'm going to try Jamie's recipeOutback Kamado Bar and Grill Quote
ckreef Posted February 25, 2017 Author Report Posted February 25, 2017 Sounds like a tasty recipe but what is higher-welfare pork sausage? 1 Quote
Aussie Ora Posted February 25, 2017 Report Posted February 25, 2017 Sounds like a tasty recipe but what is higher-welfare pork sausage? Higher welfare pretty much means the animals are treated nicely .bit like free range nothing different then what you are used to Outback Kamado Bar and Grill 2 Quote
MacKenzie Posted February 25, 2017 Report Posted February 25, 2017 Looks great, ck, beautiful.:) 2 Quote
tony b Posted February 25, 2017 Report Posted February 25, 2017 Having had polenta for dinner last night, I can honestly say the difference is mainly in the texture. Polenta is a bit creamier than classic Southern grits, but part of that is the difference in cooking techniques. 9 hours ago, ckreef said: Of course where I live it's a matter of which of the 20+ varieties of grits do you want to buy. Sort of like here - my "go to" for grits and rice - Anson Mills. http://ansonmills.com/products 2 Quote
Paul Posted February 28, 2017 Report Posted February 28, 2017 Just got back from New Orleans on Sunday. Best place for grits is the court of two sisters. Fantastic food all around. 2 Quote
tony b Posted February 28, 2017 Report Posted February 28, 2017 15 hours ago, Paul said: Best place for grits is the court of two sisters. Fantastic food all around. I think that they have the best turtle soup, too! 1 Quote
Steve M Posted February 28, 2017 Report Posted February 28, 2017 Shrimp and grits are one of the best comfort foods ever. Yours look great. 2 Quote
Steve M Posted February 28, 2017 Report Posted February 28, 2017 On 2/24/2017 at 11:41 PM, Aussie Ora said: Looking good mate I was looking up what grits were looks like I could use polenta just the same came across this recipe from Jamie. http://www.jamieoliver.com/recipes/pork-recipes/rich-grits/. http://www.thekitchn.com/polenta-versus-grits-whats-the-difference-187807 Outback Kamado Bar and Grill I have used them interchangeably before. I always have grits on hand and generally prefer them. They really match up with seafood well. 2 Quote
tinyfish Posted March 1, 2017 Report Posted March 1, 2017 I don't think anyone would pass on a plate of that looks wonderful. 1 Quote
