I have been working on this Shrimp and Grits thing for a little while and its become a little project. I love southern food and for some reason I really want to get this one down to perfection. I started with a few renditions of a recipes that are well known and started to tweak it to my tastes. Its not healthy at all with the cheese and cream but damn does it taste good. I need to work a little more on the Roux as it lacked flavor in my opinion but is worth continuing to make modifications. The biggest thing with making this is over cooking the shrimp...super easy to do. My mistake is that while making the Roux, I covered the shrimp in foil and they went from done to ultra done. Still were good but they started to get that hard texture. I seem to be the only one in the house that likes this sort of thing so I cant see doing this dish on a regular basis.
Some of the nearly 10# of shrimp From Goatfeathers Seafood
It turned out better than the last rendition and looks much nicer on the plate!!
I am firing up the smokers this weekend for the first time in a while. Need to knock the rust off and get in to this summer thing. We have had something nearly every weekend since the end of May so it will be nice to actually get started with this summer as we usually do. Brisket, Pork and Chicken are on the menu. I got a Food Saver system for Fathers day so this is the perfect way to test it out.
