Does anyone have a recipe for shrimp and grits? I used to get it at a local restaurant and loved the way they made it. I have found recipes but they don't come out like Patrick's. His had cajun blackened shrimp with a really thick spicy sauce. The sauce is what I can't seem to recreate. Suggestions?

You need a rue!
I have now just told you more than I actually know....sorry!

could you ask Patrick? maybe he's willing to share!

Boil some instant grits.
Throw in some frozen shrimp

Done:D

I have the recipe!

1. Get in car
2. Drive to Patrick's
3. Order Shrimp and Grits
4. Enjoy!

Patrick moved to Montana and opened another restaurant. We have lost touch so I would feel kind of funny calling up the Iron Horse and saying "hey haven't talked to you in two years, can I have your recipe?" LOL.

I thought everyone was referring to Patrick the starfish, Sponge Bob's friend.

I had no idea who Patrick was. I thought about checking the User List, but am too lazy.

Not Patrick's, but my shrimp & grits are pretty simple. The are two methods - prepare separately (what most restaurants do) and single-pot. I prefer single-pot.

To prepare separately, you make a pot of grits, season and lightly saute the shrimp, then make a simple sauce in the shrimp pan using their drippings, some cajun seasoning, butter, and cream.

Single pot: make a pot of grits, but add some cajun seasoning and crushed garlic. When the grits are almost done, add seasoned shrimp over the top, cover, and turn off the heat. Let sit for about 5 minutes. Remove the lid, and if the shrimp are pink stir in some butter and cream - you're done. If the shrimp aren't quite done, replace the cover and wait another minute or two before stirring in the butter and cream.

ETA: I also usually add some crumbled bacon. Everything is better with bacon.

What city in Montana... I'll call.

http://www.bing.com/search?q=Southern+Creamy+Grits+and+Shrimp&FORM=QSRE3

Browse the above link.

I would recommend a letter sent to his new restaurant. Tell him that you miss his shrimp and grits since he left and have tried making it yourself, but can't quite get the sauce correct. Tell him that since his was the best you've had, you would love to have his input, and perhaps even his recipe!

Depending on how busy he is, I can almost bet that you'll invoke feelings of nostalgia towards the culture he left behind, flatter him by remembering him since he has been gone two years, and send you the recipe!

This is pretty much how I do it too. Just don't use "instant" grits.

Miles City - ask for Pat or Louise. Heehee

If I were him, I would be very flattered that someone liked my recipe that much and would gladly share it.

Dear gawd, NO!

Instant grits are only good for feeding fire ants.

When i cook grits (i love grits), i get the "in-between": definitely not instant, but they aren't the kind you need to cook for an hour either (although those are the best). These cook up in about 10 minutes and they're good (not as good as the long-cooking kind, but still good).

I've have only had grits once - at a conference in St. Louis. I thought that they were really bad instant mashed potatoes until later when someone said that they were grits.

Grits a Ya Ya from Fish House in Pensacola. Incredible!!

Grits à Ya Ya By Chef Jim Shirley
4 servings

Smoked Gouda Cheese Grits:
1 quart chicken stock
1 cup heavy cream
2 cups Dixie Lily grits
1/4 pound butter
1/2 pound shredded smoked Gouda cheese

The Ya Ya:
8 strips applewood-smoked bacon, diced
1 tablespoon minced garlic
1 tablespoon minced shallots
3 tablespoons butter
White wine
1 pound peeled and deveined jumbo shrimp
1 portobello mushroom cap, sliced
1/4 cup diced scallions
2 cups chooped fresh spinash
2 cups heavy cream
3 cups smoked Gouda cheese grits
Salt, pepper and hot sauce to taste

Method
First, make your grits. Run the chicken stock into a thick-bottomed saucepan and turn on high til it boils. Mix in the grits and stir like crazy. Reduce to a simmer and allow to cook for 40 minutes, stirring occasionally. Add cream if you need more liquid. Then tumble in the butter, drizzle in the rest of the cram and stir til it's all in the family. Then shake in the shredded cheese and stir very well til it's all nice and smooth.

While your grits cook, bring a large saucepan to medium heat. Add bacon and cook for about 3 minutes, then add garlic and shallots. Sauté and then add butter and a splash of white wine. When the butter is half melted, add the shrimp. When the downsides of the shrimp become white, flip them and add mushrooms, scallions and spinach. Sauté for 2 minutes. Remove the shrimp. Pour in heavy cream and let simmer while stirring. When reduced by one third, add salt, pepper and hot sauce. Return shrimp to the sauce and combine. Spoon the sauce and shrimp onto heaping mounds of cheese grits.

Recipe compliments of The Fish House, Pensacola, Florida
www.GoodGrits.com

http://www.pensacolacelebritychefs.com/recipes/recipes-grits-a-ya-ya.php

10 Minute Grits are the only kind I can find around Cincinnati!

They are called "Quick Grits" by Quaker brands

I keep "quick" (the 10 minute kind) in the pantry for when I don't have time for real ones, but nothing beats good long-cook grits with lots of real butter, cheese, and a touch of cream.

Mmmmmmmmmmmmmmm..............

ETA: stone ground are the best, if you can find them.

<----Doesn't want one grit on my plate, let alone a whole pile of them

Has anyone actually been shrimping? You know what those things look like in the water?