42 replies to this topic

[Mjx]

Finding the two basic ingredients here is proving a not only a challenge, but is providing some interesting insight to Danish food culture: For example, shrimp are almost exclusively eaten on sandwiches here, so the larger ones are difficult to find.

Since making anything even remotely authentic is not going to be possible until I get back to NYC, I've decided to use the concept of shrimp and grits as a point of departure for composing a Nordic-inspired version, using small shrimp, and traditional/indigenous rye or buckwheat.

[Doodad]

This may seem horribly like missing the point, but is there any acceptable, perhaps even common substitute for grits?
I'm having no luck finding them, here... none at all.

No polenta? Cream of Corn? What grains can you get?

[Mjx]

. . . .
No polenta? Cream of Corn? What grains can you get?

The cornmeal I've seen about, whether for polenta or anything else, is quite fine; grain selections are restricted to 'what everyone buys' and 'hip now, entirely forgotten in two years'. So I can find quinoa (a novelty here, surprisingly), and various forms of buckwheat and rye (traditional), but that's pretty much it. I've also just discovered a further obstacle in my boyfriend's lack of unenthusiasm for any grain that is in pieces smaller than rice (or anything 'squishy'), which put paid to last night's intended use of quinoa. Yeah... we had shrimp and rice. But I haven't given up yet.

[kayb]

I've never made Shrimp and Grits. Don't know why because I've always thought it looked and sounded like a delicious dish. Regarding the shrimp, does it matter what size of shrimp you use? For the shrimp and grits cooks out there, do you notice a difference in the dish in terms of texture or flavor if you use small shrimp as opposed to the more larger sizes? Finally, is it acceptable to grill the shrimp on an outdoor barbecue grill to get some char on them before combining them with the grits?

No, size doesn't really matter; I often use medium. It's just a pain to peel anything smaller than 31-40s.

Yes, it's absolutely acceptable to grill the shrimp and then put them over the grits, and pour your sauce of choice over all.

[natasha1270]

I loosely follow the Hominy Grill recipe which is pretty much the same as catdaddy's except the shrimp are lightly tossed in flour.

Hominy Grill's Shrimp & Grits Recipe via Southern Living

[catdaddy]

I loosely follow the Hominy Grill recipe which is pretty much the same as catdaddy's except the shrimp are lightly tossed in flour.

Hominy Grill's Shrimp & Grits Recipe via Southern Living

Butch Stelhing(sp), Hominy Grill's proprietor, was my boss back in NC so it is no surprise he uses the same recipe.

Edited by catdaddy, 23 February 2011 - 10:13 PM.

[helenjp]

More photos please! I've always wondered what grits looked like...you have no idea how exotic this dish sounds to me.

[Chris Amirault]

Finally got a chance to upload the photo of the shrimp & grits I made earlier in the week.

I SVed some shelled Maine shrimp for a bit then poured off the juice into the shell stock I made; then I added some onions, celery, carrot, and jalapeño to the stock to enrich it. Turns out those vegetables were very tasty even after the stock was strained again, so I kept them for the dish.

Made the grits with the shrimp stock, and added some parmigiano reggiano and smoked monterey jack cheese just before serving. Served the shrimp & grits with a 65C egg for each bowl, some bacon bits (a bit too dark, in fact), slivered fresh jalapeños, the vegetable mix, and scallions:



It was a big hit for the kid and the wife alike -- a rare feat, let me tell you.

[David Ross]

Delicious!

[Chris Amirault]

Very tasty it was, but it was too crowded, in the end, I think: a bit less shrimp & grits and more bibimbap....

[jsmeeker]

So, what's the difference between grits & polenta?

They are generally made from different strains of corn and polenta is generally a little finer grind (though still relatively coarse). Some grits are also made from hominy while I don't think you ever see polenta made from lye soaked kernels.

Though yellow grits are widely available now, they are not the norm while most (all?) polenta is yellow.

I wanted to know the same thing. Do all grits have to come from "nixtimal" (hominy) to be considered grits, or are hominy grits a variant/variety on grits? Is one or the other considered more common than the other? Is this a regional thing? Really trying to understand this better.

[BadRabbit]

So, what's the difference between grits & polenta?

They are generally made from different strains of corn and polenta is generally a little finer grind (though still relatively coarse). Some grits are also made from hominy while I don't think you ever see polenta made from lye soaked kernels.

Though yellow grits are widely available now, they are not the norm while most (all?) polenta is yellow.

I wanted to know the same thing. Do all grits have to come from "nixtimal" (hominy) to be considered grits, or are hominy grits a variant/variety on grits? Is one or the other considered more common than the other? Is this a regional thing? Really trying to understand this better.

Most modern grits are just ground corn with the germ removed. Very few are hominy anymore. Unless you have an artisan mill nearby, it's unlikely you've had hominy grits.

Oh and since everyone else mentioned Thomas Keller using their favorite grits... Daniel Boulud uses mine .

http://www.oakviewfarms.com/Meet-our-Chefs-C18.aspx

Edited by BadRabbit, 28 February 2011 - 02:40 PM.

[jsmeeker]

Interesting.

Did hominy grits used to be more common?