Rosary Army #126: Shrimp and Grits
Today is Day 10 of the 12 Days of Podcasting. In this episode: First day of Full-Time Work for RA and SQPN, How to Make a Kid Fall Asleep, More Shrimp, More Fish, and Some Completely Awesome Grits.
Today’s show (Click blue triangle to listen)
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I think there’s some download issues with this one, it started downloading fine but it got to about 3 MB and stopped, I tried restarting the download, but it’s just hanging at 0.
It’s working fine now.
What exactly are grits? Always wondered…
Grits need no definition. They are perfect in their grittiness. Wait. That doesn’t sound right.
Growin’ up as a yankee I have no clue what half the food you mentioned is. (Grew up in New Hampshire moved to Seattle at 16). But it all sounds good! I want to try some.
Grits are the Southerner’s version of the Italian polenta or Yankee Cornmeal mush. It”s made with coarse ground cornmeal (usually white)and boy do I miss them having lived in Upstate New York for 35 years after having grown up on the Mississippi Gulf Coast. Greg, you made me so-o-o-o hungry with shrimp and grits. Maybe I’ll make some this weekend.
More info on shrimp and grits here:
http://www.whatwereeating.com/seafood/not-so-southern-shrimp-and-grits/
Another version here:
http://cathyknits.typepad.com/my_weblog/2006/12/shrimp_and_grit.html#trackback
Yum!
I’ve been a northern girl all my life, but those grits sound yummy! Ahem…exact requirements would be WONDERFUL if they can be obtained (hint, hint, Greg!)
GRITS!!! How do we get he recipe for the Creamy Grits mentioned on the podcast? They sound excellent!
that was a terrible podcast to submit us to Greg as most of us have started our new years diet and you subject us to the sound of deep frying shrimp and fish and all those other good fating foods…your the delvilin disguise man!!!
I’ll put Philadelphia scrapple up against grits any day! ::: runs away ::: quickly :::
I finally got the official grits recipe from my sister-in-law. Here it is (Kip is their good friend who came up with this recipe):
Kip Grits
In a crock pot add
2 cans of chicken stock
1 package of cream cheese
2 sticks of real butter
2 cups of whole milk or half and half
2 cups of quick grits
add all at one time and put on high until cream cheese and butter melts. then turn on low and cook until grits are creamy. you need to stir often. you will have to add more liquid…. try to add chicken stock instead of milk… it just works better… this is a no brainer recipe.. dump and cook . Do not try to make this a low fat recipe what makes it good is the fat!