sf wrote:
>jmcquown wrote:
>>sf wrote:
>> >
>> > I've only eaten shrimp and grits once and it was wonderful, but not
>> > the normal recipe I see with cheddar cheese and ham or bacon. Turns
>> > out it was Low Country style with tomato. Now I'm wondering if anyone
>> > has tried a Low Country Shrimp & Grits recipe that they like. I see
>> > lots of recipes on the net, but I'd like a personal recommendation if
>> > anyone has one to offer.
>> >
>> >
>> Wish I could help you. I've eaten it a few times in restaurants. While
>> they were indeed "cheese grits" there was no ham or bacon. Maybe that's
>> why I've never been particularly taken with the dish. It was pretty
>> bland stuff. The shrimp & grits I've had since living in the Low
>> Country definitely did not contain tomato.
>>
>The one I ate and liked so much had a very thin sauce. It was not a
>traditional tomato sauce by any means, but I can't think of anything
>else it could be.

I cooked lots of breakfast grits, 40 quarts at a time, more than half
the crew were southerners from the deep south and half of those of
those were black (the fleet started to nickname the ship African
Queen) and I never got a request to add anything, they all wanted
their grits plain, some liked their runny sunnysides on top. I can't
imagine grits with tomato anything (TIAD), no one wanted any sort of
cheese mixed in, none wanted grits with shrimp or any kind of meat in
it, not even bacon or sausage.... all I ever saw anyone add was s n'p
and lots of budda. No asked for grits at any meal but breakfast. I
occasionally ate some grits, not something I would miss if grits
became extinct. I think all those creative grits have to be
relatively recent northerner creations. What a great way for a NYC
restaurant to charge $5.99 for a side that normally cost under a buck,
add a sprinkle of cheeze from that green can or a few tiny tinned
shrimp.