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Charleston,SC Shrimp and Grits

 
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Bing
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Joined: 14 Jul 2010
Posts: 55
Location: Charleston,SC

PostPosted: Fri Jul 16 10 4:09 am    Post subject: Charleston,SC Shrimp and Grits Reply with quote

Seeing how I live in Charleston and S&G is almost a staple here . .I found these 2 recipes.. The first is GREAT and its from my folder at home that we make when we are craving it , and the other is from a well known restaraunt here named The Boathouse and its a crowd pleaser . .

My Craving recipe
The Grits
6 cups water
1 12-ounce can evaporated milk (do not use fat-free)
1 1/2 cups quick-cooking grits
1 1/2 cups (packed) coarsely grated sharp white cheddar cheese


5 bacon slices, chopped
6" piece of andouille sausage quartered lengthwise then cut into 1/2 " pcs
2 cups sliced crimini (baby bella) mushrooms (4 to 5 ounces)
1 cup chopped onion
3/4 cup chopped green bell pepper
2 1/4 cups chopped plum tomatoes, divided
1 pound uncooked large shrimp, peeled, deveined
1 tablespoon hot pepper sauce

Preparation

Bring water and milk to boil in large saucepan. Gradually whisk in grits. Reduce heat to medium. Simmer until grits are thick, stirring often, about 20 minutes. Mix in cheese; season with salt and pepper.

Meanwhile, sauté bacon in large skillet over medium-high heat until crisp. Transfer bacon to paper towels. Add mushrooms,sausage, onion, bell pepper, and 1 1/2 cups tomatoes to drippings in skillet. Sprinkle with salt and pepper. Sauté over medium-high heat until vegetables are tender and sauce is thick, about 12 minutes. Add shrimp, hot sauce, and 3/4 cup tomatoes to skillet. Sauté until shrimp are just opaque in center, about 4 minutes.

Spoon hot grits onto plates; top with shrimp and sauce.





Boathouse Recipe
Sauce Ingredients(It's purely optional if u want to use it)
1/3 cup green hot pepper sauce(do not use Tobasco's Jalapeno)
1/4 cup dry white wine
1 shallot, chopped
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
1 cup whipping cream


5 cups water
3 cups whole milk
1/4 cup (1/2 stick) unsalted butter
2 cups corn grits*


1/4 cup olive oil
8 ounces smoked andouille sausage,** sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup minced onion
4 garlic cloves, chopped
30 uncooked large shrimp, peeled, deveined
4 plum tomatoes, chopped
1 teaspoon Cajun seasoning
1 teaspoon Old Bay seasoning


Preparation
Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan. Boil over medium heat until reduced to 1/2 cup, about 15 minutes. Stir in 1/2 cup cream. (Can be made 1 day ahead. Cover and refrigerate.)

Bring 1/2 cup cream, 5 cups water, milk and butter to simmer in heavy medium saucepan. Gradually whisk in grits. Simmer until grits are very soft and thickened, stirring frequently, about 1 hour.

Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, both bell peppers, onion and garlic; sauté until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and sauté until shrimp are opaque in center, about 6 minutes. Season to taste with salt and pepper.

Bring hot pepper-cream sauce to simmer. Spoon grits onto 6 plates, dividing equally. Spoon shrimp mixture over grits. Drizzle hot pepper-cream sauce over and serve.
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MikeCHS



Joined: 18 May 2010
Posts: 16
Location: Charleston, SC

PostPosted: Fri Jul 16 10 8:38 pm    Post subject: Reply with quote

So who did you have to beat up to get them to give you their recipe?
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sawyerrt10
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Joined: 19 Dec 2009
Posts: 174
Location: Lynchburg, South Carolina

PostPosted: Sun Jul 25 10 7:23 pm    Post subject: Reply with quote

We tried the top recipe last night. awesome!!!
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Bing
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Joined: 14 Jul 2010
Posts: 55
Location: Charleston,SC

PostPosted: Tue Jul 27 10 10:41 pm    Post subject: Reply with quote

sawyerrt10 wrote:
We tried the top recipe last night. awesome!!!


Thank You !!!
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I can't stand Paula Dean!! ya'll!!
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