We haven't made shrimp and grits but we have tried the dish all over the south and the one we keep going back to (is the one prepared at Ragtime in Atlantic Beach, FL. They add a mushroom andouille reduction and add three fried red shrimp on top. So there are cheese grits, mushrooms, shrimp, andouille in a slightly spicey sauce.....fantastic! We have had this dish there probably 15 times and it has been very consistent. Dave hoovarmin have you tried this dish there? Attached is a pic.
Last edited by Redwng; August 6, 2023, 08:18 PM.
Reason: Added pic.
Redwng indeed I have! The next time you come here let's go there together! Across the street from Ragtime is North Beach Fish Camp, which also offers a splendid rendition of the dish. Just before you get to the bridge off the island on the same road, Fish Co also makes a wonderful shrimp and grits. Cheers!
I was in a grits contest in Dillard, GA in 2016. This is my turn in:
The grits balls on top are the star! Milk (not water) cooked grits with cheese folded in when cool. Shaped into balls, rolled in egg wash and bread crumbs. I cooked them in the smoker. There's additional grits on the bottom as a base for the dish. Veg is red bell pepper, sweet onion (cooked on smoker) and chopped green onion (garnish). Shrimp were cooked in the smoker. The sauce is something special. A friend makes it, called Pop Sauce. It's his recipe and he'll make it for me, but won't share the recipe. I think it's very Asian-ish. Though he tells me it's just chipotle pepper, sugar and water stewed together. I love it on pork. I haven't tried this but it would likely be close. Fish sauce with a good glug of Head Country Apple Habanero and a splash of soy sauce.
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PJ, if you're ever in Charleston (across the bridge in Mt. Pleasant, actually), go to The Grit Counter... grit flights... build your own bowl... it is one of our favorite places.
We're a local, family-run restaurant with a passion for food, our home & community, and of course southern hospitality. Chef owned and driven by Frank Kline, Grace & Grit was op...
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I'd be tempted to to use some sort of NOLA BBQ shrimp atop the grits. I haven't found my "ideal" recipe for that yet, but when I do, it'll be heavy on Worcestershire and butter.
Nothing wrong with that idea. NOLA BBQ shrimp is so delicious. I usually serve it with fresh baked baguettes to sop up that wonderful sauce. Grits would be a good thing for grabbing the sauce too.
We haven't made shrimp and grits but we have tried the dish all over the south and the one we keep going back to (is the one prepared at Ragtime in Atlantic Beach, FL. They add a mushroom andouille reduction and add three fried red shrimp on top. So there are cheese grits, mushrooms, shrimp, andouille in a slightly spicey sauce.....fantastic! We have had this dish there probably 15 times and it has been very consistent. Dave hoovarmin have you tried this dish there? Attached is a pic.
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