Shrimp 'n' Grits and Lowcountry boil - so good

Shrimp ‘n’ Grits and Lowcountry boil – so good

  • By Sue Ade
  • Tuesday, April 14, 2015 5:41pm
  • LifeFood

This is not the column I planned for today, but after fulfilling a run of requests asking for my shrimp ‘n’ grits recipe, I thought that maybe some others of you might like to see it, too. For the purposes of the recipe here, quick cooking (not instant) white grits is used. It cooks in just five minutes and Quaker brand quick grits, for instance, is readily available at most supermarkets. For many, using anything but stone ground grits in a recipe for shrimp ‘n’ grits is akin to sacrilege, so, if you want to use authentic stone ground quick grits, Anson Mills (http://ansonmills.com; 803-467-4122 ) offers Antebellum Medium White Quick Grits by mail order, a product milled “slightly finer” than their coarse stone ground grits. Should you choose Anson Mills’ quick grits, keep in mind they will require an overnight soaking in order to be cooked and ready for serving in 15 minutes, versus 30 minutes, or so, without soaking. The grits you get from Anson Mills will be fresh, but perishable, so store leftover product in the refrigerator or freezer. After Shrimp ‘n’ Grits, my “go to” recipe for Lowcountry Boil is also frequently requested, and this recipe is here, as well. For folks reading this page from places far from the South, the ingredients for Lowcountry Boil (or Frogmore Stew) can be found anywhere, making the quintessential “from field and sea” dish easier to bring home whether that may be north – or south – of the Mason-Dixon line.

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