sky's shrimp & grits 20081010
Sky
I'd use some (frozen) shrimp to add to my grits <VBG> since I don't eat
plain/raw grits. This is my take on 'garlic shrimp' Italian style.
Dang it, I can't think of the proper name for that at this very moment.
Alas, I did't have any chives on hand, or I'd've added those too as
garnish prior to eating. It's not easy to see, but I served the grits
over a toasted/buttered piece of baguette then topped with the shrimp &
sauce --- pardon the bites on the other half of toasted baguette <G> --
I had to taste-test before I plated <G>.
tinypic web address = http://i37.tinypic.com/2jdkvg8.jpg
Sky
P.S. Serving over a toasted baguette was a nice textural addition! It
was good ;>
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice
Christine Dabney
wrote:
>Okay, all that talk about grits got me hankerin' for some - so I figured
>I'd use some (frozen) shrimp to add to my grits <VBG> since I don't eat
>plain/raw grits. This is my take on 'garlic shrimp' Italian style.
>Dang it, I can't think of the proper name for that at this very moment.
Scampi.
>
>Alas, I did't have any chives on hand, or I'd've added those too as
>garnish prior to eating. It's not easy to see, but I served the grits
>over a toasted/buttered piece of baguette then topped with the shrimp &
>sauce --- pardon the bites on the other half of toasted baguette <G> --
>I had to taste-test before I plated <G>.
>
>tinypic web address = http://i37.tinypic.com/2jdkvg8.jpg
>
>Sky
>
>P.S. Serving over a toasted baguette was a nice textural addition! It
>was good ;>
Did you save me some? ;)
Christine
Cheryl
news:48F020...@NOsbcglobal.SnPeAtM...
I've never had grits, but your pic sure made it look good.
Wayne Boatwright
> Okay, all that talk about grits got me hankerin' for some - so I figured
> I'd use some (frozen) shrimp to add to my grits <VBG> since I don't eat
> plain/raw grits. This is my take on 'garlic shrimp' Italian style.
> Dang it, I can't think of the proper name for that at this very moment.
>
> Alas, I did't have any chives on hand, or I'd've added those too as
> garnish prior to eating. It's not easy to see, but I served the grits
> over a toasted/buttered piece of baguette then topped with the shrimp &
> sauce --- pardon the bites on the other half of toasted baguette <G> --
> I had to taste-test before I plated <G>.
>
> tinypic web address = http://i37.tinypic.com/2jdkvg8.jpg
>
> Sky
>
> P.S. Serving over a toasted baguette was a nice textural addition! It
> was good ;>
>
Very tasty looking, Sky!
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Friday, 10(X)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 3dys 3hrs 3mins
*******************************************
How long a minute is depends on which
side of the bathroom door you're on.
Blinky the Shark
> Okay, all that talk about grits got me hankerin' for some - so I figured
> I'd use some (frozen) shrimp to add to my grits <VBG> since I don't eat
> plain/raw grits. This is my take on 'garlic shrimp' Italian style.
> Dang it, I can't think of the proper name for that at this very moment.
>
> Alas, I did't have any chives on hand, or I'd've added those too as
> garnish prior to eating. It's not easy to see, but I served the grits
> over a toasted/buttered piece of baguette then topped with the shrimp &
> sauce --- pardon the bites on the other half of toasted baguette <G> --
> I had to taste-test before I plated <G>.
>
> tinypic web address = http://i37.tinypic.com/2jdkvg8.jpg
Couldn't you find a huger photo? Like maybe for a billboard? :-/
--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html
Sky
>
> On Fri, 10 Oct 2008 22:43:51 -0500, Sky <skyh...@NOsbcglobal.SnPeAtM>
> wrote:
>
> >Okay, all that talk about grits got me hankerin' for some - so I figured
> >I'd use some (frozen) shrimp to add to my grits <VBG> since I don't eat
> >plain/raw grits. This is my take on 'garlic shrimp' Italian style.
> >Dang it, I can't think of the proper name for that at this very moment.
>
> Scampi.
Yes! That's it!!! Thank you, Thank you ;>
> Did you save me some? ;)
Alas, I mostly cook for one. And grits are not usually condusive as
leftovers except after they've congealed for later frying, but that just
depends.
> >tinypic web address = http://i37.tinypic.com/2jdkvg8.jpg
> Did you save me some? ;)
Come on over, and I'll make more <VBG>!
Sky, who's versatile with grits ;>
sf
wrote:
>Okay, all that talk about grits got me hankerin' for some - so I figured
>I'd use some (frozen) shrimp to add to my grits <VBG> since I don't eat
>plain/raw grits. This is my take on 'garlic shrimp' Italian style.
>Dang it, I can't think of the proper name for that at this very moment.
>
>Alas, I did't have any chives on hand, or I'd've added those too as
>garnish prior to eating. It's not easy to see, but I served the grits
>over a toasted/buttered piece of baguette then topped with the shrimp &
>sauce --- pardon the bites on the other half of toasted baguette <G> --
>I had to taste-test before I plated <G>.
>
>tinypic web address = http://i37.tinypic.com/2jdkvg8.jpg
>
>Sky
>
>P.S. Serving over a toasted baguette was a nice textural addition! It
>was good ;>
FINALLY! Shrimp and grits - but it looks like shrimp and rice. :)
<running>
PS: I like your butter dish!
--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
Mae West
sf
<no....@box.invalid> wrote:
>Couldn't you find a huger photo? Like maybe for a billboard? :-/
Sharks have big appetites. ;)
Wayne Boatwright
> Christine Dabney wrote:
>>
>> On Fri, 10 Oct 2008 22:43:51 -0500, Sky <skyh...@NOsbcglobal.SnPeAtM>
>> wrote:
>>
>> >Okay, all that talk about grits got me hankerin' for some - so I
figured
>> >I'd use some (frozen) shrimp to add to my grits <VBG> since I don't eat
>> >plain/raw grits. This is my take on 'garlic shrimp' Italian style.
>> >Dang it, I can't think of the proper name for that at this very moment.
>>
>> Scampi.
>
> Yes! That's it!!! Thank you, Thank you ;>
>
>> Did you save me some? ;)
>
> Alas, I mostly cook for one. And grits are not usually condusive as
> leftovers except after they've congealed for later frying, but that just
> depends.
Speaking of congealed grits, I have several times made a "lasagne" sort of
dish with thinly sliced and well-fried grits, layered with a tomato basil
sauce and asiago cheese. It was pretty tasty.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Friday, 10(X)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 3dys 2hrs 35mins
*******************************************
Cats must trip Mom or Daddy on the way
to the kitchen.
Blinky the Shark
> On Fri, 10 Oct 2008 21:05:08 -0700, Blinky the Shark
> <no....@box.invalid> wrote:
>
>>Couldn't you find a huger photo? Like maybe for a billboard? :-/
>
> Sharks have big appetites. ;)
And like about 50% of the world, some of them do not have broadband.
koko
wrote:
>Okay, all that talk about grits got me hankerin' for some - so I figured
>I'd use some (frozen) shrimp to add to my grits <VBG> since I don't eat
>plain/raw grits. This is my take on 'garlic shrimp' Italian style.
>Dang it, I can't think of the proper name for that at this very moment.
>
>Alas, I did't have any chives on hand, or I'd've added those too as
>garnish prior to eating. It's not easy to see, but I served the grits
>over a toasted/buttered piece of baguette then topped with the shrimp &
>sauce --- pardon the bites on the other half of toasted baguette <G> --
>I had to taste-test before I plated <G>.
>
>tinypic web address = http://i37.tinypic.com/2jdkvg8.jpg
>
>Sky
>
>P.S. Serving over a toasted baguette was a nice textural addition! It
>was good ;>
Oh yum!!!
koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 10/4
Sky
Thanks Cheryl - the trick is to take/make time & and keep adding water
so the grits cooks down to a thick paste that's rich & creamy almost
like a sauce <---- which of course is my personal preference.
Sky
P.S. "grits" is a singular term when it comes to grammar.
Christine Dabney
wrote:
>Thanks Cheryl - the trick is to take/make time & and keep adding water
>so the grits cooks down to a thick paste that's rich & creamy almost
>like a sauce <---- which of course is my personal preference.
>
>Sky
You mean like gum paste?
Christine, running and ducking from sky
Sky
Dunno that I'd want to use used grits as wallpaper paste though <G>
Sky
sf
Only when it's almost cool, Chris!
The best thing to do with it then is put it into a pan and stick it in
the refrigerator. Next morning, cut it into squares and fry until
golden brown on both sides. Serve with buttah and maple syrup.
<I just made myself hungry)
:)
Christine Dabney
>Only when it's almost cool, Chris!
>
>The best thing to do with it then is put it into a pan and stick it in
>the refrigerator. Next morning, cut it into squares and fry until
>golden brown on both sides. Serve with buttah and maple syrup.
>
><I just made myself hungry)
>
>:)
How about cheese grits???
I gotta fix this..if I can get some good grits...
Christine
Sky
Baked cheese grits! A very versatile recipe too -- and 'quick' grits
from any grocery store will work for that. Just a different version of
a cheese souffle.
Sky
Sky
>
> Speaking of congealed grits, I have several times made a "lasagne" sort of
> dish with thinly sliced and well-fried grits, layered with a tomato basil
> sauce and asiago cheese. It was pretty tasty.
Now that's an application for grits that I'd not thought of! Excellent
concept (even if I don't like lasagne) bit I'd sure give it an honest
taste/try!!
Sky, who's (cooked) tomato sauce challenged and charter member of PEA!
Sky
>
> On Fri 10 Oct 2008 08:43:51p, Sky told us...
>
> > Okay, all that talk about grits got me hankerin' for some - so I figured
> > I'd use some (frozen) shrimp to add to my grits <VBG> since I don't eat
> > plain/raw grits. This is my take on 'garlic shrimp' Italian style.
> > Dang it, I can't think of the proper name for that at this very moment.
> >
> > Alas, I did't have any chives on hand, or I'd've added those too as
> > garnish prior to eating. It's not easy to see, but I served the grits
> > over a toasted/buttered piece of baguette then topped with the shrimp &
> > sauce --- pardon the bites on the other half of toasted baguette <G> --
> > I had to taste-test before I plated <G>.
> >
> > tinypic web address = http://i37.tinypic.com/2jdkvg8.jpg
> >
> > Sky
> >
> > P.S. Serving over a toasted baguette was a nice textural addition! It
> > was good ;>
> >
>
> Very tasty looking, Sky!
>
Thanks - it was very tasty and filling ;> Shrimp, like bacon & sausage
is a good addition for grits.
Sky
Sky
>
> On Fri, 10 Oct 2008 22:43:51 -0500, Sky <skyh...@NOsbcglobal.SnPeAtM>
> wrote:
>
> >Okay, all that talk about grits got me hankerin' for some - so I figured
> >I'd use some (frozen) shrimp to add to my grits <VBG> since I don't eat
> >plain/raw grits. This is my take on 'garlic shrimp' Italian style.
> >Dang it, I can't think of the proper name for that at this very moment.
> >
> >Alas, I did't have any chives on hand, or I'd've added those too as
> >garnish prior to eating. It's not easy to see, but I served the grits
> >over a toasted/buttered piece of baguette then topped with the shrimp &
> >sauce --- pardon the bites on the other half of toasted baguette <G> --
> >I had to taste-test before I plated <G>.
> >
> >tinypic web address = http://i37.tinypic.com/2jdkvg8.jpg
> >
> >Sky
> >
> >P.S. Serving over a toasted baguette was a nice textural addition! It
> >was good ;>
>
> FINALLY! Shrimp and grits - but it looks like shrimp and rice. :)
> <running>
Heh, I'd've figured the grits looked more like mashed potatoes! Not so
sure I'd like shrimp with mashed potatoes. That just doesn't seem like
a good combination, although I like both on their own individual merits.
Sky, catching up with SF to wollop'r with a baguette <G>!!!
Sky
>
> On Fri, 10 Oct 2008 22:43:51 -0500, Sky <skyh...@NOsbcglobal.SnPeAtM>
> wrote:
>
> >Okay, all that talk about grits got me hankerin' for some - so I figured
> >I'd use some (frozen) shrimp to add to my grits <VBG> since I don't eat
> >plain/raw grits. This is my take on 'garlic shrimp' Italian style.
> >Dang it, I can't think of the proper name for that at this very moment.
> >
> >Alas, I did't have any chives on hand, or I'd've added those too as
> >garnish prior to eating. It's not easy to see, but I served the grits
> >over a toasted/buttered piece of baguette then topped with the shrimp &
> >sauce --- pardon the bites on the other half of toasted baguette <G> --
> >I had to taste-test before I plated <G>.
> >
> >tinypic web address = http://i37.tinypic.com/2jdkvg8.jpg
> >
> >Sky
> >
> >P.S. Serving over a toasted baguette was a nice textural addition! It
> >was good ;>
>
> Oh yum!!!
Thanks Koko, but my photos sure don't come nearly as close as glamorous
as yours are! BZut, I won't stop cooking <G> - that's for sure ;)
Sky
Wayne Boatwright
> Wayne Boatwright wrote:
>>
>> Speaking of congealed grits, I have several times made a "lasagne" sort
>> of dish with thinly sliced and well-fried grits, layered with a tomato
>> basil sauce and asiago cheese. It was pretty tasty.
>
> Now that's an application for grits that I'd not thought of! Excellent
> concept (even if I don't like lasagne) bit I'd sure give it an honest
> taste/try!!
Thanks, Sky!
> Sky, who's (cooked) tomato sauce challenged and charter member of PEA!
What problem do you have with tomato sauce?
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 17hrs 12mins
*******************************************
My ship came in but unfortunately it
was the flying dutchmen.
Sky
>
> On Sat 11 Oct 2008 01:11:49a, Sky told us...
>
> > Wayne Boatwright wrote:
> >>
> >> Speaking of congealed grits, I have several times made a "lasagne" sort
> >> of dish with thinly sliced and well-fried grits, layered with a tomato
> >> basil sauce and asiago cheese. It was pretty tasty.
> >
> > Now that's an application for grits that I'd not thought of! Excellent
> > concept (even if I don't like lasagne) bit I'd sure give it an honest
> > taste/try!!
>
> Thanks, Sky!
>
> > Sky, who's (cooked) tomato sauce challenged and charter member of PEA!
>
> What problem do you have with tomato sauce?
>
> --
> Wayne Boatwright
I've just been keen about dishes like spaghetti sauce, pizza, lasagna,
and such. I like raw tomatoes, but not really when they're cooked.
Strange, I know.
Sky
Wayne Boatwright
> Wayne Boatwright wrote:
>>
>> On Sat 11 Oct 2008 01:11:49a, Sky told us...
>>
>> > Wayne Boatwright wrote:
>> >>
>> >> Speaking of congealed grits, I have several times made a "lasagne"
sort
>> >> of dish with thinly sliced and well-fried grits, layered with a
tomato
>> >> basil sauce and asiago cheese. It was pretty tasty.
>> >
>> > Now that's an application for grits that I'd not thought of! Excellent
>> > concept (even if I don't like lasagne) bit I'd sure give it an honest
>> > taste/try!!
>>
>> Thanks, Sky!
>>
>> > Sky, who's (cooked) tomato sauce challenged and charter member of PEA!
>>
>> What problem do you have with tomato sauce?
>>
>> --
>> Wayne Boatwright
>
> I've just been keen about dishes like spaghetti sauce, pizza, lasagna,
> and such. I like raw tomatoes, but not really when they're cooked.
> Strange, I know.
>
> Sky
>
Oh, well that is a problem. :-) I thought you were having problems
making/using tomato sauces. Most dishes requiring cooked sauces don't work
too well with raw tomatoes. :-( Luckily, I like both.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 14hrs 29mins
*******************************************
And on the other hand... there was a
glove. - S. Wright
Lynn from Fargo
>
> The best thing to do with it then is put it into a pan and stick it in
> the refrigerator. Next morning, cut it into squares and fry until
> golden brown on both sides. Serve with buttah and maple syrup.
>
=========================================
I have a friend who does that with Cream of Wheat! I'd like to get
some grits and try it. Can I use instant or should I go on a wild
goose chase through North Dakota searching for "regular" grits?
Lynn in Fargo
Wayne Boatwright
> !
>>
>> The best thing to do with it then is put it into a pan and stick it in
>> the refrigerator. Next morning, cut it into squares and fry until
>> golden brown on both sides. Serve with buttah and maple syrup.
>>
>
> ========================================
> I have a friend who does that with Cream of Wheat! I'd like to get
> some grits and try it. Can I use instant or should I go on a wild
> goose chase through North Dakota searching for "regular" grits?
>
> Lynn in Fargo
>
>
IHOP used to make Country Griddle Cakes that contained cream of wheat. It
was my only reason for ever going there, as they were really delicious.
They don't make them anymore. I don't go there anymore.
You'd probably be better off ordering some real stone-ground grits from one
of the websites. They are far superior to anything you'll find in a store.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 14hrs 3mins
*******************************************
'Don't let it end like this. Tell them
I said something' .--Pancho Villa's
Wayne Boatwright
> !
>>
>> The best thing to do with it then is put it into a pan and stick it in
>> the refrigerator. Next morning, cut it into squares and fry until
>> golden brown on both sides. Serve with buttah and maple syrup.
>>
>
> ========================================
> I have a friend who does that with Cream of Wheat! I'd like to get
> some grits and try it. Can I use instant or should I go on a wild
> goose chase through North Dakota searching for "regular" grits?
>
> Lynn in Fargo
>
>
A couple of sources...
http://fallsmill.com/store.html
http://tinyurl.com/4rq6sa
I usually order from Falls Mill.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 13hrs 54mins
*******************************************
'I started at the top and worked
myself down' - Orson Welles
Sky
I would not recommend "instant" grits. They're very different than "old
fashioned (regular)" or "quick" grits. If you can't find 'regular'
grits, look for Quaker brand "quick" grits in the blue round container
that looks similar to Quaker Oats (oatmeal).
Sky
Fred/Libby Barclay
a restaurant we go to at the beach in North Carolina serves their shrimp
and grits on a crusty slice of fried or baked grits. Go get some more
shrimp!
Yum
Libby
Blinky the Shark
> On Sat 11 Oct 2008 09:45:38a, Lynn from Fargo told us...
>
>> !
>>>
>>> The best thing to do with it then is put it into a pan and stick it in
>>> the refrigerator. Next morning, cut it into squares and fry until
>>> golden brown on both sides. Serve with buttah and maple syrup.
>>>
>>
>> ========================================
>> I have a friend who does that with Cream of Wheat! I'd like to get
>> some grits and try it. Can I use instant or should I go on a wild
>> goose chase through North Dakota searching for "regular" grits?
>>
>> Lynn in Fargo
>>
>>
>
> IHOP used to make Country Griddle Cakes that contained cream of wheat. It
> was my only reason for ever going there, as they were really delicious.
> They don't make them anymore. I don't go there anymore.
I used to like their corn pancakes. I *think* they went off the menu
decades ago.
Wayne Boatwright
> Wayne Boatwright wrote:
>
>> On Sat 11 Oct 2008 09:45:38a, Lynn from Fargo told us...
>>
>>> !
>>>>
>>>> The best thing to do with it then is put it into a pan and stick it
>>>> in the refrigerator. Next morning, cut it into squares and fry until
>>>> golden brown on both sides. Serve with buttah and maple syrup.
>>>>
>>>
>>> ========================================
>>> I have a friend who does that with Cream of Wheat! I'd like to get
>>> some grits and try it. Can I use instant or should I go on a wild
>>> goose chase through North Dakota searching for "regular" grits?
>>>
>>> Lynn in Fargo
>>>
>>>
>>
>> IHOP used to make Country Griddle Cakes that contained cream of wheat.
>> It was my only reason for ever going there, as they were really
>> delicious. They don't make them anymore. I don't go there anymore.
>
> I used to like their corn pancakes. I *think* they went off the menu
> decades ago.
>
>
Yes, they did, and those were good, too. I don't much care for anything
they have now.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 11hrs 46mins
*******************************************
Better to have thirty minutes of
wonderful than a lifetime of nothing