Good for a sunday morning breakfast and leftovers for Monday.
Why it works:
Yield:
Time:
References:
Equipment:
Medium Sized Pot
Non stick saute / 12” cast iron pan
Cutting Board
Chef Knife
Ingredients:
Grits:
2 cups stone ground Grits (war eagle)
4 cups cold filtered water
3 tablespoons Salt (diamond crystal)
2 tablespoons butter
Voodoo Shrimp
1 # Shrimp Tails
1 Tablespoon high temp oil
4 tablespoons butter
4 tablespoons Voodoo seasoning
Garnish
4 medium sized chicken eggs
Fresh thyme and parsley, minced
Instructions:
Soak the grits in cold water and salt for 1-hour to over night
Stir grits with
Date: 2/24/23
Photo:
Tasting Journal:
I used Cornmeal instead of grit ( all I had) and the grits were too much like mashed potatoes. The whole shrimp seen in the image are too big for one big, consider chopping them in 1/3s after sautéing. This will help pulling grits onto the fork when eating. A poached egg would be better, as the fried egg needs to be cut with the fork, which is difficult with the soft grits underneath.
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