Grits are literally just dried corn ground up into smaller bits. Think of it similar to porridge, we very rarely eat it on its own. It needs salt at the bare minimum but both most people add some other toppings. Sugar and syrup or butter and jelly or butter and cheese, etc
Before going too far, let's remember this one fact....grits are made from ground corn. Now how do you like your popcorn, sweet corn or corn on the cob? I like mine with lots of butter and salt. Samey same with grits. Even if they aren't very good, and/or have a few lumps, enough butter and salt will sort them out. Growing up on the Gulf Coast of Alabama, I've eaten shrimp prepared just about any way that exists, and it's pretty tough to mess that up. I hope you enjoy shrimp and grits! Edit to add: Jose is correct about the temperature of grits. Hot grits rock. Cold grits are torture.
Anyone who has enjoyed polenta patties, grilled or otherwise, will know that cold grits is not the end of the world. A starch is hard to screw up, and a ground corn is harder than most.
Think of grits as the canvas ... the toppings are what make it. Grits with herb and garlic cream cheese mixed in is nice .. but again .. grits are an aquired taste. Remember growing up and having porriage and there is no brown sugar or butter on em ... I would also say that grits are a food that filled the belly .. ground corn. After harvesting the corn and it goes through the grinder in the mill .. what is at the very bottom of the grinder is what is used and called grits!
That's a great way to look at it, and I think you summed up what we wad trying to say in that one sentence alone! It's not the main part of the meal, but it fills you up and does its job. Thanks for watching, Joan!
Grits should be cooked for 30 minutes, stirring almost constantly to prevent sticking. That was an excellent recipe you used. If you had Quaker grits, were they instant grits or course ground grits? The grits should be salted as you're cooking them and also add pepper. This keeps the grits from being bland. Grits on their own are often eaten with cheese stirred in at the end. I would suggest coming to Savannah, Georgia and eat at Alligator Soul, their Shrimp and Grits are legendary. Grits are corn kernels that have been coarsely ground in a mill.
Love the recommendations 🤠 and would love to go to Alligator Soul... Sounds cool just by the name 😁 we plan on coming to America as soon as it's possible for us and if Georgia is on our route we will 100% check it out 🙌 thankyou for the support 🤠
@RaygoBloomMukbangs Another way to enjoy grits is to deep fry them. Use 4 cups of grits cooking them as I described above. When they are done, pour them into a large casserole dish and let them cool to room temperature then chill them in the fridge for about 2 hours. Take them out of the fridge and then cut them into squares, like brownies. Have a pan/pot of your favorite cooking oil ready to cook at 350°F (175-180,°C). While the oil is warming, whisk up about 6 eggs and have another bowl full of seasoned flour. Take the squares of grits and dredge them through the egg wash and then coat them with the seasoned flour. Next, drop the egged and breaded grits into the cooking oil and cook until they float or turn golden brown. Then enjoy. 🙂
Shrimp and grits are served all over at restaurants here. I am from the deep south on the coast so its fresh locally caught shrimp. Our other house in AL on the Gulf the local shrimp are even better. Def better than any frozen farm raised ones like you got at the grocery store. Should put butter in the grits can mix some cheese through them too and salt and pepper. This is basically a deep south lowcountry thing like where I am from. Sure you can get it elsewhere but its something served all over along the coast in the deep south. I am from the South Carolina lowcountry but we have a house on the Alabama Gulf coast too and you can get it in pretty much any fancy restaurant down here. Places that have seafood, brunch whatever its really common. With sausage instead of shrimp I don't know not really something you see. Sure people eat it but its generally shrimp. Sometimes you might see some crawfish in there too
Haha. Grits are definitely a southern comfort food. I grew up eating them and still love them to this day. As with anything you cook, you have to season them to suit your taste, generally salt, pepper and lots of butter. I like mine a little thick with bacon and eggs mixed up in the bowl with them. You should give grits a try on their own with salt, pepper and butter .
You have to season the grits with salt, pepper, and a little butter. Then when you cook the shimp, make extra sauce and stir it into the grits. Grits are a transport vehical for flavor. If they didn't have enough flavor, you didn't add enough flavor.
The basic grits is just salt, pepper and butter, the next step up add some cheese, a lot of us like to take some over easy eggs and cut them up and mix in the grits with salt pepper and butter just mix it all up and that runny yolk mixes in with them, Then there's shrimp and grits and In New Orleans where I'm from we have something called grillades and grits. Grillades are thin pieces of veal, bell pepper and onio cooked down in a gravy and put that on top of grits.
Ive heard grits may just be an acquired taste so no worries if you don't like it. Also another good way to think about grits is theyre like porridge except you can have them savory or sweet depending on preference whereas with porridge it's sort of a sweet only kind of deal. It's all about the versatility of it all.
@RaygoBloomMukbangs Or it may just not be your thing. I am not a Southerner, and was exited to try grits on various visits to the Southern states, but I’ve decided it’s just not my preferred starch. They’re OK, but it’s what goes on top that I like, and I’d prefer those toppings over rice or pasta or potatoes, or with cornbread. Most people I know who are fans of grits grew up with them, and consider the comfort food. I don’t have that frame of reference.
A prawn is actually a different creatures. In the US you can order Shrimp or Prawns depending on the restaurant and recipes. Here is the differentiation : Shrimp have more pronounced legs, while prawns have legs that are almost undetectable. Prawns also have claws on three of their five pairs of legs, while shrimp only have claws on two of their five pairs of legs. In addition, prawns have a longer thorax and a smaller abdomen in comparison to shrimp. Grits is corn based, corn is an enormous food source for all the Americas, North and South. It was always plentiful and you use what you got historically.
@@rupp420 I took these details copy and paste off a website comparing the two. I guess they aren’t seeing that long backside as legs dunno, I’m no expert therefore the copy paste. I’ll take it you deal with them more then me so probably know more. Thanks.
YOU MUST season the water or the broth before adding the grits and you must add butter or bacon grease to the grits when they are done. A message from The Dirty Dirty South.
Grits are good for you, that's why we eat them. 15:11 Grits for breakfast the way I like it: cooked up grits with just salt pepper and a little butter, your sausage of choice but I like country/breakfast sausage and at least two sunny side up fried eggs. Put all of it on a plate or in a big bowl and mix every bit of it together with your fork. The Grits end up inundated with yolk and it is heaven as a breakfast! Talk about a good way to start a day with a lot of energy... 👍
Oh shittttt that sounds bangin 🤤 that sounds like one of the best ways you could do grits... Like if you don't like it that way... You probz don't like grits in general 😅
Put a spoon of butter and a handful of cheddar in the bottom of a bowl. Simmer the grits in salted water and when it's done pour into the bowl and stir until everything melts and mixes. Perfect breakfast!
Grits is the same thing as polenta, just made with a different type of corn. And yeah, you definitely needed to cook them a little longer with a little more stock. You do not need to cook the stock before putting the grits, it evaporates and you lose the right amount of liquid to soften the grits. And if it's bland, you didn't season them enough. No worries, though, it takes a couple times cooking grits to get them right (same as polenta).
Y'all need to get to New Orleans and actually get some properly made Shrimp and Grits. It'll change your life!! Leaving to go play your Spotify all night to help raise funds. 💜
i heard a story once of some famous English band that seen a picture of grits in a late night restaurant and was so excited that they served mash potato's for breakfast and at first bite turned to his friends and said this isn't mash potato's.
Grits should be soft. I cook mine for about 20 minutes stirring frequently and I also add a little heavy cream, butter and I use cheddar cheese instead of parmesan.
To get past the “grittyness” once they are done cooking, add a little milk or half and half to make them creamy, then add butter, salt and pepper and put it over the heat until desired consistency.. you can never go wrong with adding cheese as well..
Your grits probably couldve been thicker, by cooking a little longer. You season grits too. You did great with the sauce. If you add flour in the flavored grease, the slowly add the cream- you a tasty, thicker shrimp gravy. Yes, grits is a blandish base(salt, pepper, butter)- add fried fish, pork chops, eggs, sausage, etc it all works ❤
Grits have no flavor. Butter, salt, and a healthy portion of cheese like cheddar mixed in improve them greatly. They are generally breakfast food. The first time you cook them, it's common not to season them correctly.
Fellas grits is grounded cornmeal. You did a good job with the grits, but here's a few tips 1. Cook it, tell its thick, add the cheese while still in the pot. Grits is a breakfast staple in the American South. 2 if you every had polenta at an Italian restaurant that's grits.
I like my grits with salt pepper and butter. I've never eaten them with shrimp, I'm on the Gulf coast of Texas (Galveston) and I will eat shrimp nearly anyway it's cooked but I prefer it separately from the sides.❤
Grits are just dried ground corn. Grits are normally made for breakfast yes. I like mine with butter and brown sugar. Shrimp and grits i like, but its not normally what i order. Yes, it's offered shrimp and grits as breakfast in restaurant's. I like it better as lunch or dinner.
I've actually never had grits. Not sure if I'd like them or not. I do actually like cornbread that is a bit gritty, so the texture may not bother me. If the grits are bland, I'm pretty sure a lot of people add a bunch of butter, cheese or other flavor enhancers. Max: "What would you replace the grits with?" Joe: "Anything" 🤣🤣 I have mixed feelings on shrimp. Cooked most ways, I'm not a big fan of their texture, but I do really like some 'popcorn' shrimp (small breaded and fried - no tails or anything). Oooh. Good question. I don't hate my current job, so a year wouldn't be bad. I'd probably make better money shrimping though. The biggest problem is that, as I got older, I appear to have developed a bit of a sea-sickness problem (was never an issue as a kid). So, that would make it impossible for me. Side note: On Deadliest Catch, they're after crabs, not shrimp. Not sure how different the dangers are, if any. Honestly, pretty surprised Bubba never mentioned Shrimp & Grits. Definitely would have been a thing where he's from. Maybe it was just in the 'unsaid' part where we're lead to believe he's still listing things off camera. Good video guys. Always make me laugh.
I've never had savory grits like Shrimp and Grits as I've always had mine with butter and sugar (sometimes with cinnamon) and served with two pieces of buttered toast (or cinnamon raisin toast). And grits aren't always a preference for breakfast...I'd rather choose oatmeal over grits personally, but if it was given to me...I wouldn't complain.
Yeh i bet there's loads of nicer ways to do them... I guess we had to try the original version to start off with just to see what they actually are... But would love to try some different tasty versions 😁
Hey Tom 😀🙌 tbf we added parmesan on top before the shrimp went on... But i guess if you stir it in to the mix when cooking it could make it way nicer 👌 need to give it a try i think 😁
This may change between nations but my understanding in the US is that shrimp are saltwater and prawns are freshwater. Similar animals but a difference in taste even among the same species between habitats.
Grits are very bland and that’s why it’s a great thing to use because it takes on other flavors when you mix it. For example, if you have grits for breakfast, you can eat them just the way they are, or add some butter, a lot of people will add scrambled eggs to it or bacon or they’ll add brown sugar to it to make it sweet. You can eat it savory or sweet I’ve even chopped up some breakfast sausage and stirred it in my grits and then added some maple syrup to it and stirred that in and it was delicious. It was savory and sweet at the same time.
The thing with grits is that there’s no such thing as “Instant” grits. They HAVE to be SLOW cooked and SEASONED otherwise you’re wasting your time and insulting the WHOLE SOUTH😂😂😂
Guys, Grits on their own are neutral in flavor, maybe next time instead of Parmesan cheese add a good Colby cheddar cheese in the grits for cheese grits then add the shrimp mix.
Grits are similar to polenta. Grits are ground dried hominy. Hominy is some type of corn treated with lye. I use to eat grits while in the Army in Texas. OK but bland. Ocean stuff. Check out the Vendee Globe race going on right now. Solo sailors around the world. Massive waves and wind in the Southern Ocean. Leaders are heading north up the South American coast. Months of big fast fast sailboats slamming waves. Marvelous. Wondering what that car smells like?
Grits= Coarsely ground dried corn. Cornmeal=finely ground corn. Maybe longer cooking would have reduced the "grityness" of the grits. No flavor in themselves, flavor comes in what you add to them (sweet or savory) items. Probably an acquired taste for Brits.
Never ever use cooked shrimp when Making anything. They are very easy to overcook, and then they become rubber bullets If you buy them already cooked, and then you put them in a pan to warm them up you’re cooking them again. They cook really fast so just get them raw and it’s best to get them already shelled and deveined, but make sure they’re raw. You’re welcome. 😉
Grits are supposed to be eaten with butter, salt, pepper, and cheese. You can add whatever meats you want as well. But never have just plain ass grits 😂
If you didn't have the shrimp and junk, then you'd add butter and salt, or some people prefer them sweet with sugar or honey. They basically are like rice, whereas you can literally add anything to them. Also, shrimp is both singular and plural, one shrimp, many shrimp.
I'll put it this way. A decent restaurant would never be using quick grits like that. It's not terrible but it's not ideal. A decent restaurant would be using grits that take like AN HOUR to cook. The texture would obviously be quite different then grits cooked in just ten minutes. Fine for home cooking quality but not great.
That's a good point... And I'm sure you're right .. there must be places that do them wayyyy better so we will save our true judgement until we make it to America 😁
@RaygoBloomMukbangs I wouldn't suggest trying them outside of the South. They're not a common food in the North or in the West at all. It would be like looking for Southern Italian food in Denmark. And it would be worth it to call ahead and ask if they slow cook their grits or not. Where ever you happen to visit in the US, I would highly suggest you research the foods of just that specific region. Otherwise you might be kind of underwhelmed by what you get. Definitely check reviews. A random suburban strip mall family run business or a random place in a residential neighborhood might have some of the greatest food you've ever had and a "fancy" place can be awful.
UA-cam only gives notices for dropped videos. They don’t notify community posts. No clue the times and days changed… I can’t stay up that long. I would only get 3 hours sleep for work if I did. It was nice knowing you guys 🥹. Going back to bed now.
Grits done well are super delicious. However, grits made by someone who doesn't know what they are doing can be horrible... Also you need more butter, cheese, and a bit of hot sauce
Unless you are a food snob { which you guys, are not } there are no hard and fast rules, regarding recipes and how to combine them with other foods. So if you like the shrimp and sauce, but are not good with the grits, you can always substitute, rice, pasta, potato, toast, or any other base medium you can think off. Adapt the part of the recipe, you like, to your desires.
ya grits are rough ground dent corn not sweet corn that is the kind you eat whole ether on the cob caned or frozen dent corn is dry and hard at harvest and is identified by its name sake dent in the top of the corn kernel dent corn is used mostly for feed for live stock but also for corn meal,flower and grits also grits are a base for other flavors kind of like white rice smashing a full bowl of white rice is crap also. deadliest catch is for Alaskan king crab not shrimp
Instant grits like that, aren't the best to be sure. I hate them, I mean loathe them. People in the south will say (including my own grandmother) you've never had them cooked properly. If that is true, most of the south can't cook grits, proving my point. I've tried them many times, many ways and they are all sh*t. Awful stuff.
@RaygoBloomMukbangs Yeah, I'm pretty opinionated. I'm just so grateful that excessive grits eating wasn't the cause of my diabetes. That would be really embarrassing. 😁😁I can safely say it was chocolate peanut butter ice cream.
Grits ARE bland. Same as rice, or mashed potatoes or any number of other things. It is all about mixing that blandness with something else to broaden the calorific value of the meal. Grits are an extender. Lot of bland calories you have to figure out how to include. It is like shepards pie.
Sorry guys. I'm out on this one. I don't like grits at all. One of those things I don't hate but I sure don't like. If you don't consider how the shell attaches down close to the legs & the subtle taste difference, prawns & shrimp are the same. Grits are a type of finely ground dent corn meal. Completely different than sweet corn or pop corn. Hominy grits are made of hominy corn which again, is completely different. I have had polenta & it is a little better. But basically Italian grits.
Grits are literally a blank canvas starch. To claim that this is nasty is similar to saying potato chips are trash that need salt to make them edible. Stupid, but true.
I hate grits, even though I fixed them for my husband better in the grits and he wanted eggs to make grits are a nasty. I don’t want to get out of it. They have no flavor you’re right they’re bland
![Brits Try American Bacon in a BLT [Can't Believe It's Better Than Ours] *WTH*](http://i.ytimg.com/vi/SZug5TQYRkM/mqdefault.jpg)
Even when you are putting something on top of the grits... YOU STILL HAVE TO SEASON THE GRITS. *This has been a message from The South*
I was looking for the salt. I was getting anxiety over the lack of salt.
Grits are literally just dried corn ground up into smaller bits. Think of it similar to porridge, we very rarely eat it on its own. It needs salt at the bare minimum but both most people add some other toppings. Sugar and syrup or butter and jelly or butter and cheese, etc
Before going too far, let's remember this one fact....grits are made from ground corn.
Now how do you like your popcorn, sweet corn or corn on the cob? I like mine with lots of butter and salt. Samey same with grits. Even if they aren't very good, and/or have a few lumps, enough butter and salt will sort them out.
Growing up on the Gulf Coast of Alabama, I've eaten shrimp prepared just about any way that exists, and it's pretty tough to mess that up.
I hope you enjoy shrimp and grits!
Edit to add: Jose is correct about the temperature of grits. Hot grits rock. Cold grits are torture.
Salt and butter all the way(cheese and bacon to be fancy,lol)
Anyone who has enjoyed polenta patties, grilled or otherwise, will know that cold grits is not the end of the world. A starch is hard to screw up, and a ground corn is harder than most.
Think of grits as the canvas ... the toppings are what make it. Grits with herb and garlic cream cheese mixed in is nice .. but again .. grits are an aquired taste. Remember growing up and having porriage and there is no brown sugar or butter on em ... I would also say that grits are a food that filled the belly .. ground corn. After harvesting the corn and it goes through the grinder in the mill .. what is at the very bottom of the grinder is what is used and called grits!
You are spot on you wrote it before I could😊
That's a great way to look at it, and I think you summed up what we wad trying to say in that one sentence alone! It's not the main part of the meal, but it fills you up and does its job. Thanks for watching, Joan!
Grits should be cooked for 30 minutes, stirring almost constantly to prevent sticking. That was an excellent recipe you used. If you had Quaker grits, were they instant grits or course ground grits? The grits should be salted as you're cooking them and also add pepper. This keeps the grits from being bland. Grits on their own are often eaten with cheese stirred in at the end. I would suggest coming to Savannah, Georgia and eat at Alligator Soul, their Shrimp and Grits are legendary.
Grits are corn kernels that have been coarsely ground in a mill.
Love the recommendations 🤠 and would love to go to Alligator Soul... Sounds cool just by the name 😁 we plan on coming to America as soon as it's possible for us and if Georgia is on our route we will 100% check it out 🙌 thankyou for the support 🤠
@RaygoBloomMukbangs Another way to enjoy grits is to deep fry them. Use 4 cups of grits cooking them as I described above. When they are done, pour them into a large casserole dish and let them cool to room temperature then chill them in the fridge for about 2 hours. Take them out of the fridge and then cut them into squares, like brownies. Have a pan/pot of your favorite cooking oil ready to cook at 350°F (175-180,°C). While the oil is warming, whisk up about 6 eggs and have another bowl full of seasoned flour. Take the squares of grits and dredge them through the egg wash and then coat them with the seasoned flour. Next, drop the egged and breaded grits into the cooking oil and cook until they float or turn golden brown. Then enjoy. 🙂
Shrimp and grits are served all over at restaurants here. I am from the deep south on the coast so its fresh locally caught shrimp. Our other house in AL on the Gulf the local shrimp are even better. Def better than any frozen farm raised ones like you got at the grocery store. Should put butter in the grits can mix some cheese through them too and salt and pepper. This is basically a deep south lowcountry thing like where I am from. Sure you can get it elsewhere but its something served all over along the coast in the deep south. I am from the South Carolina lowcountry but we have a house on the Alabama Gulf coast too and you can get it in pretty much any fancy restaurant down here. Places that have seafood, brunch whatever its really common. With sausage instead of shrimp I don't know not really something you see. Sure people eat it but its generally shrimp. Sometimes you might see some crawfish in there too
Haha. Grits are definitely a southern comfort food. I grew up eating them and still love them to this day. As with anything you cook, you have to season them to suit your taste, generally salt, pepper and lots of butter. I like mine a little thick with bacon and eggs mixed up in the bowl with them. You should give grits a try on their own with salt, pepper and butter .
Ahhh i get ya... If we tried them again would definitely need to stir in some seasoning 😁
You have to season the grits with salt, pepper, and a little butter. Then when you cook the shimp, make extra sauce and stir it into the grits. Grits are a transport vehical for flavor. If they didn't have enough flavor, you didn't add enough flavor.
The basic grits is just salt, pepper and butter, the next step up add some cheese, a lot of us like to take some over easy eggs and cut them up and mix in the grits with salt pepper and butter just mix it all up and that runny yolk mixes in with them, Then there's shrimp and grits and In New Orleans where I'm from we have something called grillades and grits. Grillades are thin pieces of veal, bell pepper and onio cooked down in a gravy and put that on top of grits.
Ive heard grits may just be an acquired taste so no worries if you don't like it. Also another good way to think about grits is theyre like porridge except you can have them savory or sweet depending on preference whereas with porridge it's sort of a sweet only kind of deal. It's all about the versatility of it all.
We defo need to try them over in America to get the proper vest version before making a final judgement i think 🤔
@RaygoBloomMukbangs Or it may just not be your thing. I am not a Southerner, and was exited to try grits on various visits to the Southern states, but I’ve decided it’s just not my preferred starch. They’re OK, but it’s what goes on top that I like, and I’d prefer those toppings over rice or pasta or potatoes, or with cornbread. Most people I know who are fans of grits grew up with them, and consider the comfort food. I don’t have that frame of reference.
A prawn is actually a different creatures. In the US you can order Shrimp or Prawns depending on the restaurant and recipes. Here is the differentiation : Shrimp have more pronounced legs, while prawns have legs that are almost undetectable. Prawns also have claws on three of their five pairs of legs, while shrimp only have claws on two of their five pairs of legs. In addition, prawns have a longer thorax and a smaller abdomen in comparison to shrimp. Grits is corn based, corn is an enormous food source for all the Americas, North and South. It was always plentiful and you use what you got historically.
Prawns have longer legs than shrimp. Shrimp also tend to have a more pronounced curl because of their structure.
@@rupp420 I took these details copy and paste off a website comparing the two. I guess they aren’t seeing that long backside as legs dunno, I’m no expert therefore the copy paste. I’ll take it you deal with them more then me so probably know more. Thanks.
@Victoriant1 Honestly, we might both be correct. There are over 2000 varieties of shrimp and over 200 types of prawn.
@@rupp420 ahh your comment just reminded of the Forrest Gump movie and all the varieties he mentioned, you’re so right!
It also may be that in their vernacular the word is used for both species.
YOU MUST season the water or the broth before adding the grits and you must add butter or bacon grease to the grits when they are done. A message from The Dirty Dirty South.
Will bare this in mind if we do them again 👌
Grits are good for you, that's why we eat them. 15:11 Grits for breakfast the way I like it: cooked up grits with just salt pepper and a little butter, your sausage of choice but I like country/breakfast sausage and at least two sunny side up fried eggs. Put all of it on a plate or in a big bowl and mix every bit of it together with your fork. The Grits end up inundated with yolk and it is heaven as a breakfast! Talk about a good way to start a day with a lot of energy... 👍
Oh shittttt that sounds bangin 🤤 that sounds like one of the best ways you could do grits... Like if you don't like it that way... You probz don't like grits in general 😅
@RaygoBloomMukbangs Grits generally have a neutral taste or the taste that you give them so yeah, you're not far off! lol
Put a spoon of butter and a handful of cheddar in the bottom of a bowl. Simmer the grits in salted water and when it's done pour into the bowl and stir until everything melts and mixes. Perfect breakfast!
Grits is the same thing as polenta, just made with a different type of corn. And yeah, you definitely needed to cook them a little longer with a little more stock. You do not need to cook the stock before putting the grits, it evaporates and you lose the right amount of liquid to soften the grits. And if it's bland, you didn't season them enough. No worries, though, it takes a couple times cooking grits to get them right (same as polenta).
All i can say is, WOW, great looking dish, and i'll bet it tastes amazing. Well done, no, Bloody well done !!!
Y'all need to get to New Orleans and actually get some properly made Shrimp and Grits. It'll change your life!! Leaving to go play your Spotify all night to help raise funds. 💜
Haha let's goooooo 🤠😁🙌🙌 one day we will do... Hopefully sooner rather than later 😅
Grits are a corser type of polenta. Most times, shrimp & grits have salt pepper & cheese in them like mild Cheddar.
grits are like polenta or ground dried corn , i like them with a fat hand full or shredded cheddar cheese and a touch of Garlick
i heard a story once of some famous English band that seen a picture of grits in a late night restaurant and was so excited that they served mash potato's for breakfast and at first bite turned to his friends and said this isn't mash potato's.
Good shrimp and grits is one of those dishes you eat slow, because you don't want it to end.
Grits should be soft. I cook mine for about 20 minutes stirring frequently and I also add a little heavy cream, butter and I use cheddar cheese instead of parmesan.
To get past the “grittyness” once they are done cooking, add a little milk or half and half to make them creamy, then add butter, salt and pepper and put it over the heat until desired consistency.. you can never go wrong with adding cheese as well..
Your grits probably couldve been thicker, by cooking a little longer. You season grits too. You did great with the sauce. If you add flour in the flavored grease, the slowly add the cream- you a tasty, thicker shrimp gravy. Yes, grits is a blandish base(salt, pepper, butter)- add fried fish, pork chops, eggs, sausage, etc it all works ❤
Right on fellas 😊
Grits have no flavor. Butter, salt, and a healthy portion of cheese like cheddar mixed in improve them greatly. They are generally breakfast food. The first time you cook them, it's common not to season them correctly.
Fellas grits is grounded cornmeal. You did a good job with the grits, but here's a few tips 1. Cook it, tell its thick, add the cheese while still in the pot. Grits is a breakfast staple in the American South. 2 if you every had polenta at an Italian restaurant that's grits.
I like my grits with salt pepper and butter. I've never eaten them with shrimp, I'm on the Gulf coast of Texas (Galveston) and I will eat shrimp nearly anyway it's cooked but I prefer it separately from the sides.❤
Grits are the Southern USA equivalent of rice and porridge. They are a ground up corn porridge.
Grits are just dried ground corn. Grits are normally made for breakfast yes. I like mine with butter and brown sugar. Shrimp and grits i like, but its not normally what i order. Yes, it's offered shrimp and grits as breakfast in restaurant's. I like it better as lunch or dinner.
I've actually never had grits. Not sure if I'd like them or not. I do actually like cornbread that is a bit gritty, so the texture may not bother me. If the grits are bland, I'm pretty sure a lot of people add a bunch of butter, cheese or other flavor enhancers.
Max: "What would you replace the grits with?"
Joe: "Anything"
🤣🤣
I have mixed feelings on shrimp. Cooked most ways, I'm not a big fan of their texture, but I do really like some 'popcorn' shrimp (small breaded and fried - no tails or anything).
Oooh. Good question. I don't hate my current job, so a year wouldn't be bad. I'd probably make better money shrimping though. The biggest problem is that, as I got older, I appear to have developed a bit of a sea-sickness problem (was never an issue as a kid). So, that would make it impossible for me.
Side note: On Deadliest Catch, they're after crabs, not shrimp. Not sure how different the dangers are, if any.
Honestly, pretty surprised Bubba never mentioned Shrimp & Grits. Definitely would have been a thing where he's from. Maybe it was just in the 'unsaid' part where we're lead to believe he's still listing things off camera.
Good video guys. Always make me laugh.
I've never had savory grits like Shrimp and Grits as I've always had mine with butter and sugar (sometimes with cinnamon) and served with two pieces of buttered toast (or cinnamon raisin toast). And grits aren't always a preference for breakfast...I'd rather choose oatmeal over grits personally, but if it was given to me...I wouldn't complain.
Yeh i bet there's loads of nicer ways to do them... I guess we had to try the original version to start off with just to see what they actually are... But would love to try some different tasty versions 😁
Damn, nice job!!! You killed it fellas. 🍻 cheers
Thankyou ❤️🙌🤠
You have to continue to stir the quits fie them to be smooth and add butter and salt
They meant to go together. Add cheese to the grits. If made right delicious.
Hey Tom 😀🙌 tbf we added parmesan on top before the shrimp went on... But i guess if you stir it in to the mix when cooking it could make it way nicer 👌 need to give it a try i think 😁
Shrimp and prawns are different species. They have slightly different taste and texture from each other, but generally are interchangeable in recipes.
This may change between nations but my understanding in the US is that shrimp are saltwater and prawns are freshwater. Similar animals but a difference in taste even among the same species between habitats.
Grits are very bland and that’s why it’s a great thing to use because it takes on other flavors when you mix it. For example, if you have grits for breakfast, you can eat them just the way they are, or add some butter, a lot of people will add scrambled eggs to it or bacon or they’ll add brown sugar to it to make it sweet. You can eat it savory or sweet I’ve even chopped up some breakfast sausage and stirred it in my grits and then added some maple syrup to it and stirred that in and it was delicious. It was savory and sweet at the same time.
Grits are corn. It’s dried corn that has been pulverized.
Grits are loosely ground dry corn.
Drizzle a little maple syrup over the grits and they will taste alot better
It might be an acquired taste, texture thing. The recipe looks solid, you can always change the cheese used.
The thing with grits is that there’s no such thing as “Instant” grits. They HAVE to be SLOW cooked and SEASONED otherwise you’re wasting your time and insulting the WHOLE SOUTH😂😂😂
Guys,
Grits on their own are neutral in flavor, maybe next time instead of Parmesan cheese add a good Colby cheddar cheese in the grits for cheese grits then add the shrimp mix.
Grits are similar to polenta. Grits are ground dried hominy. Hominy is some type of corn treated with lye.
I use to eat grits while in the Army in Texas. OK but bland.
Ocean stuff. Check out the Vendee Globe race going on right now. Solo sailors around the world. Massive waves and wind in the Southern Ocean. Leaders are heading north up the South American coast. Months of big fast fast sailboats slamming waves. Marvelous.
Wondering what that car smells like?
Grits= Coarsely ground dried corn. Cornmeal=finely ground corn. Maybe longer cooking would have reduced the "grityness" of the grits. No flavor in themselves, flavor comes in what you add to them (sweet or savory) items. Probably an acquired taste for Brits.
No harm, no foul on the low scores, grits can be a hard nut to crack. What's next ???
We've got some cool stuff coming tbf but is there anything you want us to try in particular? 😁
Never ever use cooked shrimp when Making anything. They are very easy to overcook, and then they become rubber bullets If you buy them already cooked, and then you put them in a pan to warm them up you’re cooking them again. They cook really fast so just get them raw and it’s best to get them already shelled and deveined, but make sure they’re raw. You’re welcome. 😉
The mistake made is that you need cheddar cheese in your grits. Cheese grits are the key!
Will try that next time 💯 👌
Think of grits as America's version of Italian polenta. Flavorwise, grits are like tofu, tasteless except for the flavors you add to it.
Crazy thing is we've never heard of Italian polenta either 🤢😅
Just here for the comments.
Grits are supposed to be eaten with butter, salt, pepper, and cheese. You can add whatever meats you want as well. But never have just plain ass grits 😂
Imagine eating mashed potatoes with no salt or butter, it would be similar.
Try melting some cheddar cheese in the grits next time instead of the parmesean cheese.
If you didn't have the shrimp and junk, then you'd add butter and salt, or some people prefer them sweet with sugar or honey. They basically are like rice, whereas you can literally add anything to them.
Also, shrimp is both singular and plural, one shrimp, many shrimp.
Dried crushed corn
No you didn't make it wrong, grits are a required taste and they are mostly eaten in southern USA.
Grits and bacon and eggs or sausage and eggs or cheese or my favorite ham and red-eye gravy
Grits are just ground corn
Never had grits, probably never will
Feel blessed you won't.
Go watch the movie my cousin Vinny they tell you what a grit is
A few people said this - we will check it out. Thanks for watching 🙌
I'll put it this way. A decent restaurant would never be using quick grits like that. It's not terrible but it's not ideal. A decent restaurant would be using grits that take like AN HOUR to cook. The texture would obviously be quite different then grits cooked in just ten minutes. Fine for home cooking quality but not great.
That's a good point... And I'm sure you're right .. there must be places that do them wayyyy better so we will save our true judgement until we make it to America 😁
@RaygoBloomMukbangs I wouldn't suggest trying them outside of the South. They're not a common food in the North or in the West at all. It would be like looking for Southern Italian food in Denmark. And it would be worth it to call ahead and ask if they slow cook their grits or not. Where ever you happen to visit in the US, I would highly suggest you research the foods of just that specific region. Otherwise you might be kind of underwhelmed by what you get. Definitely check reviews. A random suburban strip mall family run business or a random place in a residential neighborhood might have some of the greatest food you've ever had and a "fancy" place can be awful.
I know he ain’t cook the grits long enough they need to be creamy
I was born and raised in the deep south, and that is not at all how we make the shrimp and grits???!!
UA-cam only gives notices for dropped videos. They don’t notify community posts. No clue the times and days changed… I can’t stay up that long. I would only get 3 hours sleep for work if I did. It was nice knowing you guys 🥹. Going back to bed now.
No wayyy 🥺🥺 sorry, Val! We hope you will watch on catch up and let us know what you think 🙌
Grits done well are super delicious. However, grits made by someone who doesn't know what they are doing can be horrible... Also you need more butter, cheese, and a bit of hot sauce
😅 yeh tbf that does make sense, we need to try the best versions
Unless you are a food snob { which you guys, are not } there are no hard and fast rules, regarding recipes and how to combine them with other foods. So if you like the shrimp and sauce, but are not good with the grits, you can always substitute, rice, pasta, potato, toast, or any other base medium you can think off. Adapt the part of the recipe, you like, to your desires.
ya grits are rough ground dent corn not sweet corn that is the kind you eat whole ether on the cob caned or frozen dent corn is dry and hard at harvest and is identified by its name sake dent in the top of the corn kernel dent corn is used mostly for feed for live stock but also for corn meal,flower and grits also grits are a base for other flavors kind of like white rice smashing a full bowl of white rice is crap also. deadliest catch is for Alaskan king crab not shrimp
Instant grits like that, aren't the best to be sure. I hate them, I mean loathe them. People in the south will say (including my own grandmother) you've never had them cooked properly. If that is true, most of the south can't cook grits, proving my point. I've tried them many times, many ways and they are all sh*t. Awful stuff.
🤣🤣🤣🤣🤣🤣🤣🤣 that was hilarious... I thought at the end you was gonna back them up but you carried on with the hate 🤣🤣 legend!
@RaygoBloomMukbangs Yeah, I'm pretty opinionated. I'm just so grateful that excessive grits eating wasn't the cause of my diabetes. That would be really embarrassing. 😁😁I can safely say it was chocolate peanut butter ice cream.
Grits ARE bland. Same as rice, or mashed potatoes or any number of other things. It is all about mixing that blandness with something else to broaden the calorific value of the meal. Grits are an extender. Lot of bland calories you have to figure out how to include. It is like shepards pie.
Sorry guys. I'm out on this one. I don't like grits at all. One of those things I don't hate but I sure don't like. If you don't consider how the shell attaches down close to the legs & the subtle taste difference, prawns & shrimp are the same. Grits are a type of finely ground dent corn meal. Completely different than sweet corn or pop corn. Hominy grits are made of hominy corn which again, is completely different. I have had polenta & it is a little better. But basically Italian grits.
Grits are fucking nasty. The shrimp stuff looked so yummy ❤❤❤ you all are funny as always
Exactly. Nasty, nasty stuff. I wouldn't feed that shit to a dog.
Grits are literally a blank canvas starch. To claim that this is nasty is similar to saying potato chips are trash that need salt to make them edible. Stupid, but true.
@@SeanBell-fu2cj They're nasty.
You are actually hilarious 🤣🤣🤣
🤣🤣 looks like a lovely or hate thing by all the comments 😅 thankyou though ❤️❤️😁
I hate grits, even though I fixed them for my husband better in the grits and he wanted eggs to make grits are a nasty. I don’t want to get out of it. They have no flavor you’re right they’re bland
Personally not a fan of grits, tried em several times, always something better on the menu…..