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11-05-2009, 11:41 AM
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Senior Member
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Join Date: Apr 2007
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I almost ready to give up on the idea...but, I can't help thinking there must be a way. I may stop into a place like Waffle House or Cracker Barrel, where they serve breakfast, with grits, all day long. Maybe one of the chefs will spill the beans!
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11-05-2009, 12:32 PM
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!
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Join Date: Oct 2008
Location: Nokerlina
3,877 posts, read 1,425,162 times
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Quote:
Originally Posted by Mattie
I have a recipe for shrimp and grits that I want to make for a holiday party. How can I keep them from firming up over a period of a couple of hours? These are stone ground grits, if that makes a difference. Should I cook them on the stove top and then put into a crock pot?
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I don't think there is a sure-fire way. I know that you want to keep it hot. Caterers use bunsen burners with shallow trays, and keep the grits covered. I suspect that they add some extra water as well, but I am not positive.
The crock pot may work, but I would test it beforehand.
Adding heavy cream to the grits will give you a different, more pleasant texture once they do firm up.
Your recipe is very unorthodox, I have never seen shrimp and grits done that way. It sounds good , though.
Last edited by rubber_factory; 11-05-2009 at 12:42 PM..
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11-07-2009, 07:16 AM
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Senior Member
Status:
"extracting wasps from stings in flight..."
(set 27 days ago)
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Join Date: Jan 2009
Location: Tampa, FL
733 posts, read 304,192 times
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Quote:
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I almost ready to give up on the idea...but, I can't help thinking there must be a way. I may stop into a place like Waffle House or Cracker Barrel, where they serve breakfast, with grits, all day long. Maybe one of the chefs will spill the beans!
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The grits at Cracker Barrel are very hit or miss. Every once in a while you get the sweet spot and the grits are perfect, but they are usually too runny or too lumpy. They are difficult to keep at the right consistency - in this way grits are sort of similar to risotto. |
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11-08-2009, 08:23 AM
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Senior Member
Status:
"Jesus is the reason for the season..."
(set 5 days ago)
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Join Date: Feb 2008
Location: Charlotte, NC
1,892 posts, read 560,841 times
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cooking grits with half water, half chicken broth will help. That is the way it is done in the low-country of SC.
But no matter what you do, those grits will not be able to sit for very long at all.
Good luck!
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11-09-2009, 01:43 PM
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Join Date: Oct 2008
Location: Nokerlina
3,877 posts, read 1,425,162 times
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Paula Deen's recipe cuts corners, but I suppose it is easier than traditional breakfast shrimp.
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11-09-2009, 01:49 PM
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Rhinestone In The Rough
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Join Date: Sep 2007
Location: Sweet Home Alabama
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Well ok then.
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11-09-2009, 05:19 PM
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Senior Member
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Join Date: Apr 2007
1,051 posts, read 619,708 times
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Quote:
Originally Posted by Katsmeeyow
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I need cheese in my grits! |
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I want to try that guy's version of quail & grits.
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