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.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 11/18/2016 1:30 PM, 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.

Jill

On Fri, 18 Nov 2016 17:47:12 -0500, jmcquown >
wrote:

> On 11/18/2016 1:30 PM, 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.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

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.

Brooklyn1 wrote:
>
> 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.

Grits aren't all that anyway. I'd much rather have a pile of 'cut off
the cob' corn.

"Gary" > wrote in message ...

> Grits aren't all that anyway. I'd much rather have a pile of 'cut off
> the cob' corn.

I think they're wonderful, as is good corn on the cob.

Cheri

On 11/19/2016 11:15 AM, Gary wrote:
> Grits aren't all that anyway. I'd much rather have a pile of 'cut off
> the cob' corn.

If you can find them, try these:

https://s12.postimg.org/ox6l2rab1/yellow_grits.jpg

Lakeside is the brand. Yellow grits taste a lot more "corny" than white
grits.

Jill

On 11/19/2016 11:12 AM, Brooklyn1 wrote:
> 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.
(snippage)

You know, your experience cooking on a ship decades ago doesn't negate
the fact that there is a Southern dish known as shrimp and grits. Did
you cook a lot of shrimp on that ship?

The dish comes from humble origins. People made do with what was
available. Shrimp was abundant and people could (physically) net shrimp
for free, pretty much in their own back yard. Grits are cheap. Here's
a quick history:

http://deepsouthmag.com/2014/10/01/s...its-a-history/

Quick excerpt on how the dish evolved, according to that and other articles:

"With the combination of fresh shrimp, creamy grits and your choice of
topping — whether it be sausage, bacon, tomato and butter sauce,
bellpeppers, or a fried egg — shrimp and grits is bound to remain a
fundamental Southern dish that will continue to expand its recognition
and acclaim."

Jill

On 11/19/2016 11:33 AM, Cheri wrote:
>
> "Gary" > wrote in message
> ...
>
>> Grits aren't all that anyway. I'd much rather have a pile of 'cut off
>> the cob' corn.
>
> I think they're wonderful, as is good corn on the cob.
>
> Cheri

I love grits. I prefer yellow grits.

https://s12.postimg.org/ox6l2rab1/yellow_grits.jpg

I remember the first time I tried grits. They were gawd awful because
Dad bought packets of Quaker [brand] "instant" grits. Just add hot
water. Oh dear. They were as bad as packets of "instant" oatmeal.

If you're going to gain any appreciation of grits (or oatmeal, come to
think of it) please don't start with "instant" or "cooks in 5 minutes!"
stuff. Those aren't real grits.

Jill

sf wrote in rec.food.cooking:

>
> 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.

I'm not real sure what 'low country' means here as it can be many
things but I've had a lot of variations of shrimp grits.

Here's one that has become a Christmas morning tradition.

(forgive me, I always have to look up the gravy directions in a book
that i can't find just now)

Grits, semi-firm to firm (due to mixing with gravy you want that)
- The level where if you add them to a flat plate and move it about,
they stay in place. If it helps, some places like mountian area SC
call these 'frying grits'.
- 1/2 C per person

Shelled shrimp (though adding a few tails is common here)
- I believe traditional is 1 part per 4 parts grits so about 1/8 C per
person here
- I generally do them in butter in a fast stir fry with a dusting of
chile powder (not too much here, can use Paprika)
- remove to the side with a slotted spoon

Gravy- not exact here because can't find the book
- This one varies, some start with tomato sauce, others with a RoTel
like mix. I like crushed tomatoes for the body and add a mild level of
heat with spices added.
- Start with 2-3 cloves minced garlic in the butter in the shrimp pan
(1/4 minced garlic clove per serving roughly but we like a little more)
and let that saute on lowest setting as you chop up about 1/2 a small
onion (look to 1/4cup small cut final for 3 servings).
- Add onion to the garlic butter and keep on low (gas ranges, use a
diffuser or you will burn the butter).
- Add 1/2 a small green pepper chopped to the butter sauce
- Add 1/2 C crushed tomatoes per person to the butter sauce and let run
until it simmers.
- Optional is to add *canned* chopped mushrooms. This time 'fresh' is
not better. Canned works best.

Put grits on plate, add shrimp (little ones work great but you can chop
up bigger ones) then top with 'tomato sauce'. Top with fresh cilantro
if you are the lucky one where that doesn't taste like soap.

Hint: use the can water from the mushrooms for part of the water for
the grits.

Thre are so MANY versions of things called 'tomato gravy' that this may
or may not fit where you are (or others are) but this one fits the
'Tomato gravy' Shrimp Grits plates I am used to.

Carol

--

jmcquown wrote in rec.food.cooking:

> On 11/19/2016 11:33 AM, Cheri wrote:
> >
> >"Gary" > wrote in message
> > ...
> >
> > > Grits aren't all that anyway. I'd much rather have a pile of 'cut
> > > off the cob' corn.
> >
> > I think they're wonderful, as is good corn on the cob.
> >
> > Cheri
>
> I love grits. I prefer yellow grits.
>
> https://s12.postimg.org/ox6l2rab1/yellow_grits.jpg
>
> I remember the first time I tried grits. They were gawd awful
> because Dad bought packets of Quaker [brand] "instant" grits. Just
> add hot water. Oh dear. They were as bad as packets of "instant"
> oatmeal.
>
> If you're going to gain any appreciation of grits (or oatmeal, come
> to think of it) please don't start with "instant" or "cooks in 5
> minutes!" stuff. Those aren't real grits.
>
> Jill

Exactly. Real grits required.

--

jmcquown wrote in rec.food.cooking:

> On 11/19/2016 11:12 AM, Brooklyn1 wrote:
> > 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.
> (snippage)
>
> You know, your experience cooking on a ship decades ago doesn't
> negate the fact that there is a Southern dish known as shrimp and
> grits. Did you cook a lot of shrimp on that ship?
>
> The dish comes from humble origins. People made do with what was
> available. Shrimp was abundant and people could (physically) net
> shrimp for free, pretty much in their own back yard. Grits are
> cheap. Here's a quick history:
>
> http://deepsouthmag.com/2014/10/01/s...its-a-history/
>
> Quick excerpt on how the dish evolved, according to that and other
> articles:
>
> "With the combination of fresh shrimp, creamy grits and your choice
> of topping — whether it be sausage, bacon, tomato and butter sauce,
> bellpeppers, or a fried egg — shrimp and grits is bound to remain a
> fundamental Southern dish that will continue to expand its
> recognition and acclaim."
>
> Jill

Hi Jill, if it helps any, he would have been under cost contraints from
his supervisor (if he admits it or not) and shrimp would not have been
on the menu for breakfast. Oddly things more exspensive but of
traditional breakfast type, would have been.

Even back in his day, you got delivered X dollars a meal per person and
had to make it work. He did not have a modern refer (fridge) capablity
of a modern Navy ship. His limited freezer room was for Beef and
things that have to be frozen.

The only time I got shrimp grits at sea, was on the Fort McHenry but
then we had some exceptional cooks with a large variation. Happy crew
;-)

Carol

--

cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 11/19/2016 11:12 AM, Brooklyn1 wrote:
>>> 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.
>> (snippage)
>>
>> You know, your experience cooking on a ship decades ago doesn't
>> negate the fact that there is a Southern dish known as shrimp and
>> grits. Did you cook a lot of shrimp on that ship?
>>
>> The dish comes from humble origins. People made do with what was
>> available. Shrimp was abundant and people could (physically) net
>> shrimp for free, pretty much in their own back yard. Grits are
>> cheap. Here's a quick history:
>>
>> http://deepsouthmag.com/2014/10/01/s...its-a-history/
>>
>> Quick excerpt on how the dish evolved, according to that and other
>> articles:
>>
>> "With the combination of fresh shrimp, creamy grits and your choice
>> of topping — whether it be sausage, bacon, tomato and butter sauce,
>> bellpeppers, or a fried egg — shrimp and grits is bound to remain a
>> fundamental Southern dish that will continue to expand its
>> recognition and acclaim."
>>
>> Jill
>
> Hi Jill, if it helps any, he would have been under cost contraints from
> his supervisor (if he admits it or not) and shrimp would not have been
> on the menu for breakfast. Oddly things more exspensive but of
> traditional breakfast type, would have been.
>
> Even back in his day, you got delivered X dollars a meal per person and
> had to make it work. He did not have a modern refer (fridge) capablity
> of a modern Navy ship. His limited freezer room was for Beef and
> things that have to be frozen.
>
> Carol
>
Yeah, he was actually transferred from the USS constitution,
after he got caught fondling the breasts of every slave
woman working in the quartermaster section in the very first
port the ship sailed into for resupply.

So, then, he got assigned to a sanitary barge (USS
turdquaffer) that offloaded the sumps from the terlits on
wooden navy ships in Noo Yok harbor, and so became
proficient at cooking instant grits for the crew.

All he had to work with was instant grits, but he added
secret ingredients from the ship's hold, and made wonderful
grit dishes for all the sailors!

On Friday, November 18, 2016 at 10:30:11 AM UTC-8, 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.
>



This recipe is as close to the best shrimp and grits as I can find. It's the pan juices that the Shrimp accumulate that makes the sauce. This one is good. If you don't like the idea of the mushrooms in the flavor profile you can leave them out.

http://www.louisianatravel.com/culin...ry-new-orleans

On Sat, 19 Nov 2016 13:43:11 -0600, "cshenk" > wrote:

> Thre are so MANY versions of things called 'tomato gravy' that this may
> or may not fit where you are (or others are) but this one fits the
> 'Tomato gravy' Shrimp Grits plates I am used to.

<slapping forehead> I bet what I thought was a thin form of tomato
was actually paprika dissolved in some kind of broth, possibly it was
shrimp stock or maybe it was a weak chicken broth. Thanks!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 19 Nov 2016 14:35:09 -0800 (PST), ImStillMags
> wrote:

> On Friday, November 18, 2016 at 10:30:11 AM UTC-8, 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.
> >
>
>
>
> This recipe is as close to the best shrimp and grits as I can find. It's the pan juices that the Shrimp accumulate that makes the sauce. This one is good. If you don't like the idea of the mushrooms in the flavor profile you can leave them out.
>
> http://www.louisianatravel.com/culin...ry-new-orleans

Thank You!!!! THAT'S exactly what the broth looked like. Thank you,
thank you, thank you!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 11/19/2016 4:52 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 11/19/2016 11:12 AM, Brooklyn1 wrote:
>>> 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.
>> (snippage)
>>
>> You know, your experience cooking on a ship decades ago doesn't
>> negate the fact that there is a Southern dish known as shrimp and
>> grits. Did you cook a lot of shrimp on that ship?
>>
>> The dish comes from humble origins. People made do with what was
>> available. Shrimp was abundant and people could (physically) net
>> shrimp for free, pretty much in their own back yard. Grits are
>> cheap. Here's a quick history:
>>
>> http://deepsouthmag.com/2014/10/01/s...its-a-history/
>>
>> Quick excerpt on how the dish evolved, according to that and other
>> articles:
>>
>> "With the combination of fresh shrimp, creamy grits and your choice
>> of topping — whether it be sausage, bacon, tomato and butter sauce,
>> bellpeppers, or a fried egg — shrimp and grits is bound to remain a
>> fundamental Southern dish that will continue to expand its
>> recognition and acclaim."
>>
>> Jill
>
> Hi Jill, if it helps any, he would have been under cost contraints from
> his supervisor (if he admits it or not) and shrimp would not have been
> on the menu for breakfast. Oddly things more exspensive but of
> traditional breakfast type, would have been.
>
> Even back in his day, you got delivered X dollars a meal per person and
> had to make it work. He did not have a modern refer (fridge) capablity
> of a modern Navy ship. His limited freezer room was for Beef and
> things that have to be frozen.
>
> The only time I got shrimp grits at sea, was on the Fort McHenry but
> then we had some exceptional cooks with a large variation. Happy crew
> ;-)
>
> Carol
>
Yep. My point was a sailor couldn't walk up and order shrimp with grits
any old time he wanted. It's a chow line. For those who have no
experience with chow lines, think of it like a school cafeteria. This
is what is on the menu. Take it or leave it. (Of course things were
different in the Officer's mess. LOL)

Jill

On Saturday, November 19, 2016 at 11:36:48 AM UTC-6, Jill McQuown wrote:
>
> I remember the first time I tried grits. They were gawd awful because
> Dad bought packets of Quaker [brand] "instant" grits. Just add hot
> water. Oh dear. They were as bad as packets of "instant" oatmeal.
>
> If you're going to gain any appreciation of grits (or oatmeal, come to
> think of it) please don't start with "instant" or "cooks in 5 minutes!"
> stuff. Those aren't real grits.
>
> Jill
>
>
The first time I had grits was in 1966 and I don't think instant
grits or oatmeal was available then, at least I don't think they
were. They were awful even with the addition of salt, pepper, and
butter. My opinion hasn't changed and the instant variety is as
bad the fully cooked version.

Instant oatmeal, otherwise known as wall paper paste, is terrible,
too. My co-worker used to bring instant 'maple' flavored packets
to work for breakfast. The chemical smell and fake maple odor
was simply nauseating.

On 11/19/2016 6:55 PM, wrote:
> On Saturday, November 19, 2016 at 11:36:48 AM UTC-6, Jill McQuown wrote:
>>
>> I remember the first time I tried grits. They were gawd awful because
>> Dad bought packets of Quaker [brand] "instant" grits. Just add hot
>> water. Oh dear. They were as bad as packets of "instant" oatmeal.
>>
>> If you're going to gain any appreciation of grits (or oatmeal, come to
>> think of it) please don't start with "instant" or "cooks in 5 minutes!"
>> stuff. Those aren't real grits.
>>
>> Jill
>>
>>
> The first time I had grits was in 1966 and I don't think instant
> grits or oatmeal was available then, at least I don't think they
> were. They were awful even with the addition of salt, pepper, and
> butter. My opinion hasn't changed and the instant variety is as
> bad the fully cooked version.
>
I cannot find a timeline/year for the introduction of Quaker instant
grits. Not that I'm trying very hard.

It's okay with me if you don't like grits. I was merely offering an
opinion. There is a definite difference between instant grits and stone
ground grits which require some attention. They're still grits, but one
is better than the other. IMHO.

> Instant oatmeal, otherwise known as wall paper paste, is terrible,
> too. My co-worker used to bring instant 'maple' flavored packets
> to work for breakfast. The chemical smell and fake maple odor
> was simply nauseating.
>
Is that any worse than the smell of microwave popcorn with artificial
butter? A woman I worked with had it for lunch nearly every day. The
smell of that "buttered" popcorn wafted all over the office.

Microwave popcorn. Whatever you do, please don't burn it.

Jill

itsjoannotjoann wrote:
>
>The first time I had grits was in 1966 and I don't think instant
>grits or oatmeal was available then, at least I don't think they
>were. They were awful even with the addition of salt, pepper, and
>butter. My opinion hasn't changed and the instant variety is as
>bad the fully cooked version.
>
>Instant oatmeal, otherwise known as wall paper paste, is terrible,
>too. My co-worker used to bring instant 'maple' flavored packets
>to work for breakfast. The chemical smell and fake maple odor
>was simply nauseating.

As bad as microwave popcorn...
Maypo
http://www.lavasurfer.com/bchof/hof-maypo.html
https://www.youtube.com/watch?v=z_0qsG9ndGI

On 11/19/2016 5:54 PM, jmcquown wrote:
> On 11/19/2016 4:52 PM, cshenk wrote:
>> jmcquown wrote in rec.food.cooking:
>>
>>> On 11/19/2016 11:12 AM, Brooklyn1 wrote:
>>>> 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.
>>> (snippage)
>>>
>>> You know, your experience cooking on a ship decades ago doesn't
>>> negate the fact that there is a Southern dish known as shrimp
>>> and grits. Did you cook a lot of shrimp on that ship?
>>>
>>> The dish comes from humble origins. People made do with what was
>>> available. Shrimp was abundant and people could (physically) net
>>> shrimp for free, pretty much in their own back yard. Grits are
>>> cheap. Here's a quick history:
>>>
>>> http://deepsouthmag.com/2014/10/01/s...its-a-history/
>>>
>>> Quick excerpt on how the dish evolved, according to that and
>>> other articles:
>>>
>>> "With the combination of fresh shrimp, creamy grits and your
>>> choice of topping — whether it be sausage, bacon, tomato and
>>> butter sauce, bellpeppers, or a fried egg — shrimp and grits is
>>> bound to remain a fundamental Southern dish that will continue to
>>> expand its recognition and acclaim."
>>>
>> Hi Jill, if it helps any, he would have been under cost contraints
>> from his supervisor (if he admits it or not) and shrimp would not
>> have been on the menu for breakfast. Oddly things more exspensive
>> but of traditional breakfast type, would have been.
>>
>> Even back in his day, you got delivered X dollars a meal per person
>> and had to make it work. He did not have a modern refer (fridge)
>> capablity of a modern Navy ship. His limited freezer room was for
>> Beef and things that have to be frozen.
>>
>> The only time I got shrimp grits at sea, was on the Fort McHenry
>> but then we had some exceptional cooks with a large variation.
>> Happy crew ;-)
>
> Yep. My point was a sailor couldn't walk up and order shrimp with
> grits any old time he wanted. It's a chow line. For those who have
> no experience with chow lines, think of it like a school cafeteria.
> This is what is on the menu. Take it or leave it. (Of course things
> were different in the Officer's mess. LOL)


I've been told USN enlisted crew tend(ed) to have much, much nicer foods
than the ships' officers did! Back in his day, my dad (USN, retired)
used to be the 'supply officer' (as a 'line officer') for a submarine
(USS Dogfish), and he remembers how the crew would gripe, "Oh, no! Not
steak again! That's three times this week!" VBG

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

"jmcquown" > wrote in message
news
> Is that any worse than the smell of microwave popcorn with artificial
> butter? A woman I worked with had it for lunch nearly every day. The
> smell of that "buttered" popcorn wafted all over the office.
>
> Microwave popcorn. Whatever you do, please don't burn it.
>
> Jill

I actually dislike the smell of commerical ready to pop microwave popcorn
too. I like to just pop plain popcorn in a brown paper bag in the microwave,
which really doesn't leave much of a smell at all. So much better than those
bags IMO.

Cheri

On 11/19/2016 7:12 PM, Cheri wrote:

>> Microwave popcorn. Whatever you do, please don't burn it.
>>
>> Jill
>
> I actually dislike the smell of commerical ready to pop microwave
> popcorn too. I like to just pop plain popcorn in a brown paper bag in
> the microwave, which really doesn't leave much of a smell at all. So
> much better than those bags IMO.
>
> Cheri

No chemicals - far better.

Sky wrote:
>
>I've been told USN enlisted crew tend(ed) to have much, much nicer foods
>than the ships' officers did! Back in his day, my dad (USN, retired)
>used to be the 'supply officer' (as a 'line officer') for a submarine
>(USS Dogfish), and he remembers how the crew would gripe, "Oh, no! Not
>steak again! That's three times this week!" VBG

Officers pay for their meals and they are cheap, figure it out.

On Sat, 19 Nov 2016 19:54:42 -0500, jmcquown >
wrote:

> It's okay with me if you don't like grits. I was merely offering an
> opinion. There is a definite difference between instant grits and stone
> ground grits which require some attention. They're still grits, but one
> is better than the other. IMHO.

I make great soft polenta, so I know I can make excellent grits too.
I found another recipe that clarified the route I will take when I
make the shrimp part, so I'm fine with the concept now. Thanks a
million.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

jmcquown wrote:
>
> On 11/19/2016 11:15 AM, Gary wrote:
> > Grits aren't all that anyway. I'd much rather have a pile of 'cut off
> > the cob' corn.
>
> If you can find them, try these:
>
> https://s12.postimg.org/ox6l2rab1/yellow_grits.jpg
>
> Lakeside is the brand. Yellow grits taste a lot more "corny" than white
> grits.
>
> Jill

Thanks Jill. I tried a flavored brand once and it was a fail.
If I ever see this kind, I might give it a try.
Funny...in the recipe that ImStillMags gave a link for
it says to cook the grits for 90 minutes, stirring occasionally.

Really? WTH do they do to them to require that long cooking?
It's only the mushy inside of corn kernals.

Meanwhile, I do just like plain fresh cut off the cob corn.
Unlike a bag of frozen corn kernals, homecut does have a
degree of nice mush included and the taste is amazing even
after being frozen for a few months.

I still have 2 left from fresh corn season.

On Saturday, November 19, 2016 at 3:04:55 PM UTC-8, sf wrote:
> On Sat, 19 Nov 2016 14:35:09 -0800 (PST), ImStillMags
> > wrote:
>
> > On Friday, November 18, 2016 at 10:30:11 AM UTC-8, 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.
> > >
> >
> >
> >
> > This recipe is as close to the best shrimp and grits as I can find. It's the pan juices that the Shrimp accumulate that makes the sauce. This one is good. If you don't like the idea of the mushrooms in the flavor profile you can leave them out.
> >
> > http://www.louisianatravel.com/culin...ry-new-orleans
>
> Thank You!!!! THAT'S exactly what the broth looked like. Thank you,
> thank you, thank you!
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

You are most welcome. Let me know how it comes out.

jmcquown wrote in rec.food.cooking:

> On 11/19/2016 4:52 PM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
> >
> > > On 11/19/2016 11:12 AM, Brooklyn1 wrote:
> > > > 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.
> > > (snippage)
> > >
> > > You know, your experience cooking on a ship decades ago doesn't
> > > negate the fact that there is a Southern dish known as shrimp and
> > > grits. Did you cook a lot of shrimp on that ship?
> > >
> > > The dish comes from humble origins. People made do with what was
> > > available. Shrimp was abundant and people could (physically) net
> > > shrimp for free, pretty much in their own back yard. Grits are
> > > cheap. Here's a quick history:
> > >
> > > http://deepsouthmag.com/2014/10/01/s...its-a-history/
> > >
> > > Quick excerpt on how the dish evolved, according to that and other
> > > articles:
> > >
> > > "With the combination of fresh shrimp, creamy grits and your
> > > choice of topping — whether it be sausage, bacon, tomato and
> > > butter sauce, bellpeppers, or a fried egg — shrimp and grits is
> > > bound to remain a fundamental Southern dish that will continue to
> > > expand its recognition and acclaim."
> > >
> > > Jill
> >
> > Hi Jill, if it helps any, he would have been under cost contraints
> > from his supervisor (if he admits it or not) and shrimp would not
> > have been on the menu for breakfast. Oddly things more exspensive
> > but of traditional breakfast type, would have been.
> >
> > Even back in his day, you got delivered X dollars a meal per person
> > and had to make it work. He did not have a modern refer (fridge)
> > capablity of a modern Navy ship. His limited freezer room was for
> > Beef and things that have to be frozen.
> >
> > The only time I got shrimp grits at sea, was on the Fort McHenry but
> > then we had some exceptional cooks with a large variation. Happy
> > crew ;-)
> >
> > Carol
> >
> Yep. My point was a sailor couldn't walk up and order shrimp with
> grits any old time he wanted. It's a chow line. For those who have
> no experience with chow lines, think of it like a school cafeteria.
> This is what is on the menu. Take it or leave it. (Of course things
> were different in the Officer's mess. LOL)
>
> Jill

Pretty much! Bigger the ship, bigger the choices. Air Craft Carriers
for example 'rock' on variety.

The Officers Mess genrally *sucks* and there is a reason for it. Due
to age old traditons, Enlisted get 3-4 square meals a day as part of
their enlistment. In todays version, that means they are paid a
certain amount a day for meals and the ship gets that amount daily and
uses it to feed them. Officers however 'vote' how much to pay for food
and they are cheap *******s. They tend to vote for 150$ a month vs the
270$ a month the enlisted system has per person.

--

On Friday, November 18, 2016 at 10:30:11 AM UTC-8, 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.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

..... tried chicken & shrimp? sauteed in butter with garlic & white wine? serve with pasta or rice ....

M.JL Esq.