Friday, January 8, 2010

Somebody Should Make Me These

I got grits on the brain again. And our main man, Curt Guillory, knows how to do grits right. You see, you put shrimp and cheese in the grits. It sounds easy, but Curt has some pointers:
The two most common mistakes that are made when preparing this dish are overcooking the shrimp, and allowing the grits to clump together. Grits should not hold their shape when spooned on a plate, however they should not be runny either. Grits should be thick enough to be eaten with a fork, but not a mass of starch that has to be cut to be eaten. The shrimp should be moist, tender, and flavorful when properly cooked. Using excellent quality shrimp and proper sautéing technique is key to this dish’s success.
Check out his full recipe and many food articles here.

Photo by gastroadventures

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