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Shrimp and grits is a Southern staple for good reason. The combination of creamy grits and spiced juicy shrimp in a holy trinity-spiked sauce is a match made in heaven.
To prepare southern cheese grits: Butter a shallow, 2 quart/2 L oven-to-table baking dish. Bring the water to a boil in a large, heavy saucepan (with a lid) set over medium-high heat.
Serve the Southern brunch staple with shrimp, beef, scallops, gravy, and more. ... from classic cheese grits and shrimp and grits to an elevated New Orleans classic, grillades and grits.
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Grits are often part of the dinner entrée shrimp and grits, served primarily in the Southern United States. [2] The word "grits" is derived from the Old English word grytt, meaning "coarse meal". [3] In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s. [4] [5]
Shrimp and grits is a traditional dish in the Lowcountry of the coastal Carolinas and Georgia in the United States. It is a traditional breakfast dish, though many consider it more of a lunch or supper dish. Elsewhere, grits are accompanied by fried catfish or salmon croquettes. [1] [2] [3]
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Mastering the Art of Southern Cooking, ISBN 9781423602750, Gibbs-Smith 2012; Nathalie Dupree's Comfortable Entertaining At Home with Ease and Grace ISBN 9-780-8203-4513-0, University of Georgia Press (April 1, 2013) Nathalie Dupree's Shrimp and Grits*, revised ISBN 1423636651, Gibbs Smith; Revised ed. edition (May 1, 2014) co-author Marion Sullivan