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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Shrimp & Grits

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  • Top | #1

    Shrimp & Grits

    OK, this recipe of mine is famous from here to across the street.

    Cheese Grits:

    1 qt chicken broth
    0.5 lb stone ground white or yellow grits (NOT instant or quick grits)
    1 stick unsalted butter
    2 cups heavy cream
    8 oz white cheddar
    8 oz smoked Gouda
    4 oz. Parmesan

    Bring broth to a boil and add grits. Stir to keep them from clumping. When they thicken, add the butter and then the cream. Bring to low simmer and cook for 45-60 minutes. Add the cheeses and serve or refrigerate. Also freezes well.


    2-3 slices bacon
    1 cup sliced mushrooms
    1/2 cup sliced green onions
    2 cloves garlic, minced
    1 lb shrimp, peeled and deveined
    1/4 cup all purpose flour
    S&P to taste
    1 cup chicken broth
    2 Tablespoons lemon juice
    1/4 teaspoon hot sauce (I use Tabasco or Crystal)

    S&P the shrimp lightly. Dredge the shrimp in the flour. In a cast iron skillet, fry the bacon until crispy. Remove and save - crumble up when cool. Add the mushrooms to the skillet, and more bacon grease if needed, and cook for about 5 minutes then add green onions. Cook another 2 minutes. Add garlic and cook a minute then add the shrimp/ flour mix. Cook until shrimp are done. Add chicken broth, lemon juice, and hot sauce. Cook until liquid is thick, scraping the bottom of the skillet to loosen any bits. Serve over the cheese grits. Garnish with the crumbled bacon. Also good with fresh sliced green onions on top.

    In the 10" Field skillet, almost done.

    Click image for larger version  Name:	100_2859.JPG Views:	1 Size:	1.24 MB ID:	721147

    Shrimp and cheese grits - YUMMM!! These are stone ground white grits a buddy sent to me from Georgia.

    Click image for larger version  Name:	100_2860.JPG Views:	1 Size:	994.0 KB ID:	721146
    Last edited by 58limited; July 27th, 2019, 09:25 AM.

  • Top | #2
    "What's a grit? You never heard of a grit? I've heard of a grit I've just never seen a grit. These are hominy grits." Course that took place in Alabama.


    • RickyBobby
      RickyBobby commented
      Editing a comment
      “I like grits too. How do you cook your grits? You like 'em regular, creamy, or al dente?”

    • 58limited
      58limited commented
      Editing a comment
      No self repectin' Southerner uses instant grits. I take pride in my grits!

    • gcdmd
      gcdmd commented
      Editing a comment
      One of my favorite lines, along with what's a yute and If you think this is hostile, just wait until tonight, and, of course, oh, yeah, you really blend.

  • Top | #3
    One of my favorite dishes that my lovely wife whips up


    • Top | #4
      This looks like an excellent version of one of my favorites. I hadn’t thought of dredging the shrimp. Gonna have to try that next time. Thanks for sharing


      • Top | #5
        Hmm... I need some shrimp and grits...


        • Top | #6
          Being a northerner this isn't an extremely common thing here therefore I've never actually had, it but it looks and sounds wonderful. I do like grits though, but I put butter and sugar in them (like Cream of Wheat) to my wife's disgust. She likes butter and salt in hers but I don't. I'd definitely do the shrimp thing though.


          • ssandy_561
            ssandy_561 commented
            Editing a comment
            A drizzle of maple syrup also does wonderful things to grits.

          • treesmacker
            treesmacker commented
            Editing a comment
            You gotta try it - wonderful dish and quick and easy to make (if you like shrimp).

          • gcdmd
            gcdmd commented
            Editing a comment
            I like mine well salted and peppered and mixed with egg yolks.

        • Top | #7
          When people tell me they don't like Grits I ask them if they like Polenta and they always say "yes."


          • hoovarmin
            hoovarmin commented
            Editing a comment
            FireMan it's grits in Italy. Comfort food brother.

          • FireMan
            FireMan commented
            Editing a comment
            I honestly didn’t know that. I can’t say I have ever been around polenta. There has been no Italian influence in my life. Here I thought I was well about town.

          • hoovarmin
            hoovarmin commented
            Editing a comment
            FireMan the only reason I know is that I watch entirely too much tv

        • Top | #8
          We have a bar / restaurant here that does deep fried cheesy mush balls and beer battered shrimp. It’s there take on shrimp and grits.


          • Top | #9
            Im from northern Indiana , just recently tried shrimp n grits this summer down in Georgia, great blend of flavors they were really good!!! thanks for the recipe I will be trying it at some point hopefully soon.


            • Top | #10
              Problem solved...
              Attached Files


              • Top | #11
                One of the best parts of my time living down South was the shrimp n grits. It can be wonderful. I even judged a shrimp n grits contest on Jeckyll Island, GA. Some of them were truly horrible and some were excellent.

                Here is my favorite recipe: https://www.seriouseats.com/recipes/...ts-recipe.html Using the shrimp shells to flavor the chicken stock makes a huge difference. And lots of cheese. I left the mushrooms out of mine.


                • Top | #12
                  That recipe looks great, Joe. There are so many variations out there. I combined parts of three recipes to come up with my version and it is still evolving - just started adding the smoked Gouda after trying smoked Gouda grits at a local restaurant.

                  My friend's mom went to Georgia on vacation and brought me this cookbook: Nathalie Dupree's Shrimp & Grits Cookbook. I've thumbed through it but haven't really made anything out of it yet but I see some promising versions to try.


                  • hoovarmin
                    hoovarmin commented
                    Editing a comment
                    I had forgotten all about Nathalie. She's awesome.

                • Top | #13
                  Born and raised in scotland, moved to new jersey and i friggin love shrimp and grits. There is a place near me that does a version with smoked ham hock instead of shrimp and its also excellent. Quite seriously, shrimp and grits would probably make my top five list of things i love about america, lol. 58limited your version looks stellar.


                  • 58limited
                    58limited commented
                    Editing a comment
                    I never heard of shrimp and grits until I went to a friend's wedding in Cary, NC about 12 years ago. It was an appetizer at my hotel and it was also served at my friend's wedding reception - been hooked ever since! My cheese grits are based on the hotel's recipe - the chef was kind enough to share his recipe with me.

                  • Huskee
                    Huskee commented
                    Editing a comment
                    Do you have an accent? Scottish accent is my favorite!

                  • grantgallagher
                    grantgallagher commented
                    Editing a comment
                    Huskee not anymore although i have been told it starts to come out when either just ever so slightly inebriated or angry, lol

                • Top | #14
                  Originally posted by Huskee View Post
                  I do like grits though, but I put butter and sugar in them (like Cream of Wheat) to my wife's disgust.
                  Sir, you are a maniac of the highest order. Being mostly raised in Utah, I had never even heard of grits until I went to Army boot camp in South Carolina. Now I can`t imagine my life without them.
                  Last edited by crazytown3; July 27th, 2019, 01:06 PM.


                  • Top | #15
                    A true classic of Southern cuisine. Nice work !!!