Don't expect Gulf shrimp from Publix down here. They have those brought in from the far side of the globe most of the time. ;-)whitesands said:
"Savannah" dinner
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We had some wonderful shrimp from Buddy's Seafood Market and from the Destin Ice Market...and great Royal Reds too from the Destin Ice Market. I miss the beach.
SJ, I must admit, I *did* think Publix had great shrimp! lol
SJ, I must admit, I *did* think Publix had great shrimp! lol
I know Whitesands is now set to make her own recipe, but I will weigh in here to for shrimp and grits (my recipe is from Coastal Living)--it is so wonderful, I used it for a big "good bye" dinner last year when our Engineering dean was retiring. Everyone at dinner was a real "Yankee" but the creamy shrimp and grits disappeared quicker than a "New York minute."
I have faculty friends who've brought back the requisite stone-ground grits, but you can get them through the internet. And frankly, upstate NY is not exactly a shrimpers' paradise--but if you find a really good fish store or even the fish area of a local (really good) supermarket--you can thaw them very carefully, peel them (don't buy pre-peeled frozen shrimp--they will turn to mush), and dry them carefully, but save the water they thawed in for the sauce.
We had them with a wonderful French champagne--toasts were offered by all, and even office politics were put aside that evening.
Most of all--have lots of fun, and good wine. Low country cooking works magic, I found.
I have faculty friends who've brought back the requisite stone-ground grits, but you can get them through the internet. And frankly, upstate NY is not exactly a shrimpers' paradise--but if you find a really good fish store or even the fish area of a local (really good) supermarket--you can thaw them very carefully, peel them (don't buy pre-peeled frozen shrimp--they will turn to mush), and dry them carefully, but save the water they thawed in for the sauce.
We had them with a wonderful French champagne--toasts were offered by all, and even office politics were put aside that evening.
Most of all--have lots of fun, and good wine. Low country cooking works magic, I found.
Well, as long as we are on the topic of grits, you can always top the creamy grits off with Steamed Spinach and Grilled Salmon. Spice it up with adding some hot peppers to the grits. Or, for a real twist, make a Honey Soy Glaze for the Salmon. -- Good stuff! 
I think you are doing the cooking next time SJ!!!!!Smiling JOe said:Well, as long as we are on the topic of grits, you can always top the creamy grits off with Steamed Spinach and Grilled Salmon. Spice it up with adding some hot peppers to the grits. Or, for a real twist, make a Honey Soy Glaze for the Salmon. -- Good stuff!
I'll bring the SC grits!!!
Who says that I know anything about cooking? :funn:Allifunn said:I think you are doing the cooking next time SJ!!!!!
I guess someone else has been doing the cooking for you?
Sounds delish none the less!!!!
I'm just kidding. I love to cook. Bring on the food!Allifunn said:I guess someone else has been doing the cooking for you?
Smiling JOe said:
you got it!!!...I'll be packing grits 