Author Topic: Shrimp-N-Grits (Read 963 times)

Magicman · « **on:** August 13, 2020, 07:00:53 PM »

Yup, it was just time for Shrimp-N-Grits.......again.

sawguy21 · « **Reply #1 on:** August 13, 2020, 08:02:05 PM »

Aw man, what are doing to perfectly good shrimp? $:-\$

WV Sawmiller · « **Reply #2 on:** August 13, 2020, 08:31:37 PM »

Pavlovian response just reading the title!

The only improvement IMHO would be if they had used "yeller" grits instead of white but that is definitely a personal preference and I would not turn down that plate in your picture.

I can't help it that Sawguy has been stranded up in the glaciated north so long doesn't recognize good eating when he sees it.

Texas Ranger · « **Reply #3 on:** August 13, 2020, 08:48:21 PM »

mm mmmm

K-Guy · « **Reply #4 on:** August 14, 2020, 08:56:33 AM »

Since I've never had grits, I'll refrain from commenting on them but I sure miss getting Maine shrimp. The fishery has been closed for 5 years now and we don't know when it will re-open.

Maine shrimp are the sweetest tasting shrimp I've ever had!

Jeff · « **Reply #5 on:** August 17, 2020, 08:35:15 AM »

I'd even eat that.

TroyC · « **Reply #6 on:** August 17, 2020, 06:52:00 PM »

How about lobster and grits?

Ricker · « **Reply #7 on:** August 17, 2020, 07:57:09 PM »

I am no crustacean expert, but I wouldn't eat that lobster. I think it must have been caught right next to the nuclear power plant. I have consumed at least a couple, three hundred lobsters in my life, never seen one that looked like that.

Texas Ranger · « **Reply #8 on:** August 17, 2020, 08:15:43 PM »

Quote from: Jeff on August 17, 2020, 08:35:15 AM

I'd even eat that.

Expanding your horizons?

TroyC · « **Reply #9 on:** August 18, 2020, 02:22:56 AM »

Ricker, that be a fresh Florida warm water lobster caught just past the 7 Mile Bridge below Marathon. No nuclear plant anywhere near here. They are sweeter and slightly firmer than the northern cold water variety with claws. These don't have claws but real long antennae. They are called spiney lobsters for a reason. Most of them here go 1 1/2 lbs or so. I grill mine mostly.

mike_belben · « **Reply #10 on:** August 26, 2020, 09:23:33 AM »

I delivered firewood and cukes to my buddy yesterday.. He sent me home with a bag of okra.

Magicman.. I know youve got the recipe off the top of your head. What do i do with it?

Wudman · « **Reply #11 on:** August 26, 2020, 09:59:48 AM »

Quote from: mike_belben on August 26, 2020, 09:23:33 AM

I delivered firewood and cukes to my buddy yesterday.. He sent me home with a bag of okra.

Magicman.. I know youve got the recipe off the top of your head. What do i do with it?

Cube it up.....roll it in cornmeal.....and fry it.
Wudman

RichTired · « **Reply #12 on:** August 26, 2020, 11:48:41 AM »

Fried or boiled... Um Um good!!!

WV Sawmiller · « **Reply #13 on:** August 26, 2020, 04:12:11 PM »

We usually rolled it in cornmeal with salt and pepper and fried it. Should be served with fresh field peas and cornbread and a pork chop or a little pork stew cooked with the beans complements the meals just fine. I have eaten it cooked in batter and actually prefer it that way but I don't know how my old mentor made the batter. Cornmeal is much easier. If you are going to freeze some you can go ahead and meal it and freeze if you like. You can do the same thing with your Catalpa worms for fish bait but don't get the two mixed up come meal time.

thecfarm · « **Reply #14 on:** August 26, 2020, 05:39:21 PM »

compost!!

Texas Ranger · « **Reply #15 on:** August 26, 2020, 06:15:13 PM »

okra, tomato, onions and shrimp, um um um.

WDH · « **Reply #16 on:** August 26, 2020, 08:31:49 PM »

Take your okra pods and cut them into quarter inch rounds. Take an egg and add a tablespoon of half and half or cream or even milk. Beat the egg until homogeneous. Take a big ziploc bag and add House Autry chicken breader to it and put about a handful of okra in the bag, shake till coated. Then add the coated okra to a bowl with the egg mixture and stir it around until the okra is coated with the egg mixture. Put that okra back in the House Autry bag and shake again. Set this double coated okra on wax paper or foil or a baking sheet. Repeat until all the okra has been coated, egged, and coated again. Get your oil hot at 350 degrees and fry until golden brown.

The egg mixture makes the breader stick like a tick to the okra and when you fry the okra, the oil stays clean and does not burn from particles of breading. You will be amazed by how clean the oil stays. So very good! The House Autry breader is perfectly seasoned so you do not need to add salt after frying.

nativewolf · « **Reply #17 on:** August 26, 2020, 08:59:12 PM »

My favorite by far is to take young okra pods, just a couple of inch's long, and pan fry whole until blackened just a bit on each side. Don't crowd them, got to keep turning them. No drench...no cornmeal, super easy and just great taste.

Much better than fried as you get more okra and less fried food taste, they don't get slimy either.

mike_belben · « **Reply #18 on:** August 26, 2020, 10:38:07 PM »

Thanks boys, i'll give it a whirl

Magicman · « **Reply #19 on:** August 27, 2020, 07:50:16 PM »

I was out of town but I believe that I will stay for Supper.

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Author Topic: Shrimp-N-Grits (Read 963 times)

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