Alton Brown Has a blog
So I was surfing the web tonight looking for blogging material. I was reading Ponzi and came across one of her links and discovered that Alton Brown has a blog. I was reading his latest post titled Between a Grit and a hard place. Being from the South I pride myself in knowing my grits but, I actually learned something that I did not know before about Grits.
I learned that there is a difference between hominy grits and plain grits.
Speaking of Grits I think that I will make Shrimp and Grits for dinner this weekend. Yummy.
Classic Southern Breakfast Shrimp
1lb of medium shrimp
2 tablespoons of lemon juice
? tsp salt
1/8 tsp ground red pepper
? Cup finely chopped onion
1/3 cup finely chopped green bell pepper
3 tablespoons of bacon drippings
2 tablespoons of flour
? Cup shrimp stock or chicken broth
Peel and devein the shrimp. Combine the shrimp, lemon juice salt and red pepper in a bowl and mix well. Cook the onion and bell pepper in the bacon drippings in a skillet over medium high heat for 10 min or until tender, stirring constantly. Sprinkle with the flour. Cook for 2 minutes or until the flour begins to brown, stirring constantly. Add the shrimp mixture and stock. Cook for 2 to 3 minutes or until the shrimp turns pink, stirring constantly. Add water or additional stock if sauce is to thick. Serve over creamy grits.
Creamy Grits
12 cups of chicken broth
4 cups of stone ground white grits
1 cup heavy cream
Salt to Taste
Bring 11 cups of broth to a boil in saucepan. Add the grits slowly, stirring constantly. Reduce the heat, stirring constantly. Cook for 20 minutes, stirring frequently. Stir in the cream. Cook for an additional 10 minutes. Add remaining broth as needed for consistency. Season with salt.
I learned that there is a difference between hominy grits and plain grits.
Speaking of Grits I think that I will make Shrimp and Grits for dinner this weekend. Yummy.
Classic Southern Breakfast Shrimp
1lb of medium shrimp
2 tablespoons of lemon juice
? tsp salt
1/8 tsp ground red pepper
? Cup finely chopped onion
1/3 cup finely chopped green bell pepper
3 tablespoons of bacon drippings
2 tablespoons of flour
? Cup shrimp stock or chicken broth
Peel and devein the shrimp. Combine the shrimp, lemon juice salt and red pepper in a bowl and mix well. Cook the onion and bell pepper in the bacon drippings in a skillet over medium high heat for 10 min or until tender, stirring constantly. Sprinkle with the flour. Cook for 2 minutes or until the flour begins to brown, stirring constantly. Add the shrimp mixture and stock. Cook for 2 to 3 minutes or until the shrimp turns pink, stirring constantly. Add water or additional stock if sauce is to thick. Serve over creamy grits.
Creamy Grits
12 cups of chicken broth
4 cups of stone ground white grits
1 cup heavy cream
Salt to Taste
Bring 11 cups of broth to a boil in saucepan. Add the grits slowly, stirring constantly. Reduce the heat, stirring constantly. Cook for 20 minutes, stirring frequently. Stir in the cream. Cook for an additional 10 minutes. Add remaining broth as needed for consistency. Season with salt.
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