Shrimp 'n grits! Failure!!
I've been trying to duplicate the shrimp and grits I was introduced to in Charleston recently to no avail. While my shrimp turn out well, I've been using the recommended stone ground grits and they just don't seem to ever cook to perfection -- or even close. Don't want to go to instant grits, do I? Last night I cooked them as instructed in Craig Claiborne's Southern Cooking. Although he doesn't specify stone ground, that's what I bought, so.......I must have cooked them for nearly an hour and they were still on the watery side. Help!!!!
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I always cook stone ground grits using Anson Mills method and I''ve never had a problem. In a small saucepan, bring 1 cup of water just to a boil; add 1 cup of milk and 1 TBS butter. Stir in 2/3 cup of grits, stir until it comes back to a boil. Turn the heat down to low and cover. Watch it and add more milk as needed. When the grits are creamy and thick (at least 45 min, but it could be an hour), add salt and pepper to taste.
Here's a good recipe with pictures from Frank Stitt of Highlands Restaurant in Birmingham.
He does wonderful things with those! I had them once topped with sauteed snapper, topped with wild mushrooms, matchstick cut Benton ham, and chives.
(that's not on the menu anymore and isn't in his cookbook...I must try and replicate)