Traditional shrimp and grits from South: Essential Recipes and New Explorations (page 61) by Sean Brock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on March 27, 2022

    Fantastic! The quality of just shipped spotted shrimp from Alaska really elevated this simple ingredient list. The timing of cooking shrimp is much shorter than recipe specified for me. Liked the use of button mushrooms quartered and cooked al dente because it was like eating more shrimp for texture. Reduced salt. I have never seen long soaking of grits as well as stop and go method and although I was only able to soak grits for few hours, I can certainly tell a big difference in smoothness. I added shrimp shells to make more concentrated vegetable stock using better than bouillon paste. Nice addition of lemon juice to grits and it works nicely. This has become my favorite shrimp and grits recipe and would like to see what the results will be using less than stellar shrimp. The serving size was perfect for us.

  • Rinshin on March 27, 2022

    This recipe does not contain rice koji or vinegar. Recipe at https://www.bhg.com/recipe/shrimp-and-grits/

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.