wilkes

I perfer Applewood

Your recipe's always look good Bushman!

Don't know allways make at home.
Don't like eating out.

I want to try this dish...

So is Key City, or Applewood Bistro the best?

I forgot the sauce on the Shrimp.
Shrimp and Grits with Aioli
3/4 cup stone-ground grits
3 cups Whole milk
1/8 cup extra virgin olive oil
1 Tablespoon butter
1 small onion, finely chopped
1 pound shrimp, peeled and deveined
1/4 teaspoon salt
1/8 teaspoon white pepper
In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes.
Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.
Aioli, Sauce for Shrimp
2 Eggs
5 Garlic cloves, crushed
1 tbs Mustard, prepared
1 tbs Lemon juice
3/4 cup Olive oil
1/2 tsp Salt
1/4 tsp Pepper

Separate yolks and wisk yolks with mustard and garlic in a bowl.
Add oil drop by drop,beating continuously until half of oil is used.
Add lemon juice a little at a time and remaining
oil still beating.
Season with salt and pepper.
Serve for shrimp or sauce over fish such as sole,
flounder, or halibut.
Chill.

Lowcountry Shrimp and Grits
3/4 cup yellow stone-ground grits
3 cups milk
1/8 cup extra virgin olive oil
1 teaspoon butter
1 small onion, finely chopped
1 pound shrimp, peeled and deveined
1/4 teaspoon salt
1/8 teaspoon white pepper
In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes.
Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.

Shrimp and Grits
Grits:
1 cup quick grits
4 tablespoons unsalted butter
3/4 cup extra sharp cheddar cheese (white)
1/2 cup grated parmesan cheese
1 teaspoon cayenne pepper
1 1/2 tablespoons paprika
Original TABASCO brand Pepper Sauce to taste
Salt and pepper to taste
Shrimp:
2 cups chopped smoked bacon
3 tablespoons olive oil
1 1/2 pounds (20- to 30-count) shrimp, peeled
Salt and black pepper
1 tablespoon minced garlic
3 cups sliced white mushrooms
3 tablespoons white wine
2 tablespoons lemon juice
2 cups sliced scallions
Cook grits according to package instructions;
as they are finishing, whisk in butter, cheeses,
cayenne, paprika and TABASCO Pepper Sauce to taste.
To prepare shrimp, cook bacon until it begins to brown;
remove from heat and drain on paper towels.
Crumble bacon and set aside.
Strain drippings and set aside.
Heat a large skillet until very hot;
add olive oil and 2 tablespoons of bacon drippings.
As oil begins to smoke, toss in shrimp
to cover bottom of pan. Before stirring,
season with salt and pepper.
Stir until shrimp begin to turn pink;
let pan return to original hot temperature.
Stir in minced garlic and bacon bits,
being careful not to burn garlic.
Toss in mushrooms and coat with oil briefly.
Add lemon juice and wine, and stir for 30 seconds
or so until everything is well coated and incorporated.
When ready to serve, stir in sliced scallions
and cook about 20 seconds.
Serve immediately

wil lbe back in town friday and i'll check for you,I have 2 or 3 recipes for shrimp& grits

www.recipezaar.com/9000

Click on Crook's Corner Shrimp & Grits Recipe

This is the recipe for the dish at Crook's Corner in Chapel Hill, N.C. If you have ever eaten there and had this dish, you will know that there are none better anywhere. Also, there used to be a Crook's Corner in Wilimgton, N.C.,...same menu, same great taste...don't know if it still there or not.

I've used this recipe with great success. Takes a bit of time, but if I know Bushman from his recipe's, I'm sure he won't mind.

Enjoy!!

Bushman the only recipie i have for shrimp and grits is a very elegant and complicated one do you have a good one for low country shrimp and grits