giggler
Sous Chef
I've searched, and the recipes differ..
1. Grits.. I have stone ground yellow corn that I use for Polenta.. will that work OK, or do I need the white Hominey kind? The only white they had at the store was Quaker Quick Grits but didn't that look as good..
do I need to add milk and/ or butter?
2. Shrimp... I have some nice Gulf Shrimp...but how do I cook them?
Boil them like for a Shrimp Cocktail... or Sautee in Garlic Butter... or BBQ sauce... then just pour them over the Grits?
Thanks, Y'all, Eric Austin Tx.
1. Grits.. I have stone ground yellow corn that I use for Polenta.. will that work OK, or do I need the white Hominey kind? The only white they had at the store was Quaker Quick Grits but didn't that look as good..
do I need to add milk and/ or butter?
2. Shrimp... I have some nice Gulf Shrimp...but how do I cook them?
Boil them like for a Shrimp Cocktail... or Sautee in Garlic Butter... or BBQ sauce... then just pour them over the Grits?
Thanks, Y'all, Eric Austin Tx.