tag:blogger.com,1999:blog-2405514800355021878.post976856859032118430..comments2010-02-04T19:25:33.087-06:00Comments on Big 'Dawg Eats: Shrimp and grits: the concept of layersUnknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2405514800355021878.post-3356011254227497232009-11-18T09:28:27.658-06:002009-11-18T09:28:27.658-06:00One more thing...the egg! Only in the past year o...One more thing...the egg! Only in the past year or two have I started using eggs for other things than breakfast. I love topping a bitter salad with a lightly fried or poached egg...all the runny goodness. Eggs are great cracked over a simple pasta dish (hello carbonara!) and are especially good with a tomato soup when added to the top of a floating crouton! Again, quality is extremely important. I would challenge you to buy several varieties of eggs based on cost, "organic", free-range etc and crack them side by side (allow to come to room temperature first). Compare the consistency and color/size of the yolks. You'll be amazed at the difference. Paying more is definitely the way to go when the egg is to be more than an ingredient.JWhttps://www.blogger.com/profile/16061212243295443784noreply@blogger.comtag:blogger.com,1999:blog-2405514800355021878.post-46151730641244897972009-11-18T09:23:37.686-06:002009-11-18T09:23:37.686-06:00As the key ingredient to shrimp and grits is, well...As the key ingredient to shrimp and grits is, well, grits...I can't fathom making this dish with anything other than stone ground grits. I think the best come from South Carolina, I usually get mine from Charleston, however in a pinch I have used "Uncle Bob's" from the hippie section of the grocery store with close to equal success. <br />I like to make a quick shrimp stock with the shells and use that for cooking the grits. Some use chicken broth, but I feel that if you are using some form of pork, there are too many competing flavors...chicken, pork, shrimp, and the flavor that is usually dimished is the seafood (a tragedy). <br />I also agree with OG that this dish is oftentimes very heavy...my favorite quick version is to saute the shrimp, remove then add shallots and garlic, deglaze with white wine. Add some diced (seeded please) tomato followed by heavy cream. Return the shrimp for about a minute before serving and garnish with shredded basil. This is a very French preparation and definately a complete meal. (1 pot, 1 pan) JWJWhttps://www.blogger.com/profile/16061212243295443784noreply@blogger.comtag:blogger.com,1999:blog-2405514800355021878.post-13467458599500113272009-11-18T07:27:51.399-06:002009-11-18T07:27:51.399-06:00Oh - and I love the egg idea. That makes it more ...Oh - and I love the egg idea. That makes it more of a breakfast dish. I always eat mine for supper, but now I have a choice.MABhttps://www.blogger.com/profile/15879856865309792499noreply@blogger.comtag:blogger.com,1999:blog-2405514800355021878.post-21162039818361797862009-11-18T07:25:53.718-06:002009-11-18T07:25:53.718-06:00I love me some shrump n grits! My preferred metho...I love me some shrump n grits! My preferred method is to finely mince spicy sausage (like andouille) and brown it in a pan, then pour my cooked grits, cooked shrimp, and some additional browned sausage slices into the same pan. I'll have to try your method. Sounds tasty.MABhttps://www.blogger.com/profile/15879856865309792499noreply@blogger.com