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cathy February 9, 2021
Amazing and flexible to use the rest of the week. On toast! on pasta! on crackers!
beejay45 July 12, 2017
If it wouldn't gild the lily to much, I'd spread this in a sheet pan and let it firm up, cut it into it into small squares and serve spoonfuls of shrimp etouffe over it for a deep South tapa. ;)))
Annie S. November 26, 2015
I have made this several times and love it. It is something I find myself craving. There is always leftover shrimp paste which is dynamite on Belgian endive ( or just good crackers).
Karin W. April 9, 2014
Mr. Garrett it sounds as if you have a few wonderful classic Southern recipes of your own that you might like to share. We are open to what you might like to share with everyone here. Cheers.
Jim G. April 8, 2014
I'm from South Carolina and have spent my life on the SC coast in every town and fishing village from Little River to Hilton Head. I am also well versed in Gullah and gheechie culture and cooking. I have never heard of, seen, or tasted shrimp paste. I think Mr. Peacock misunderstood Ms. Lewis instructions and took liberty with a tried and true southern tradition. Seems to me he just took all of the ingredients, tossed it all together in the new food processor he just bought and proceeded to screw up a southern classic. What he was probably shooting for was a classic shrimp salad, chopped fine and spread on crusty bread or crackers.
beejay45 July 12, 2017
Seriously??? Seems you need to learn more about the decades-long place Edna Lewis has held in Souther cuisine AND the fact that she and Scott collaborated on these books. He wasn't an ignorant sous chef who somehow got his misconception included in the printed book. If you'll notice, the name of the recipe is "Shrimp Grits" not "Shrimp and Grits." Different things.
Melinda March 4, 2020
Also, Edna Lewis’s cooking roots were in Freetown, Virginia — not the South Carolina coast.
Karin W. December 2, 2013
Edna Lewis and Scott Peacock are the best combination for recipes. You should see their recipe for macaroni and cheese. It is absolutely divine. Their recipes are very flavorful!
walkie74 July 27, 2013
I made the paste, but haven't tried making it with bacon. And we just ran out of butter... Gee, I guess I'll just have to fry up some bacon, chop it up and stir some of the fat into the paste... *dramatic sigh* my life is sooo difficult. ;)
giuia.grady June 26, 2012
I just made this and served it with some whole shrimp cooked in the pan with a bit of butter and the leftover juices from the shrimp paste recipe (just for something to chew on). This is absolutely AMAZING!!!
Big P. May 10, 2012
This is delicious, but I'm not quite convinced of the genius. IMHO, other recipes for sauteed shrimp over grits, especially those featuring bacon, are strong competitors.
hitpas April 24, 2012
I've made Shrimp and Grits for years - the other way. I've also owned The Gift of Southern Cooking since it was published. Had just sort of ignored that little suggestion on the grits page about stirring in shrimp paste. Suppose I've been prejudiced since childhood about the notion of shrimp PASTE. Well, thank you for removing the scales from my eyes. This is insanely delicious.
Louisa April 21, 2012
The Gift of Southern Cooking is one of my favorite cookbooks. I love their trembling tomato aspic, the fried chicken, angel biscuits and their version of the Lane Cake.
AnnieHynes April 20, 2012
This is Amazing! Just made it...wow!
Chubknee May 1, 2012
Hey chic, was just scrolling through comments before I log off and noticed you here. Funny. I knew that you also use Food52, but seeing your comment is a pleasant surprise. I just made these and am (not so) patiently waiting for Gary to get home to try them.
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