Woah, this is a default personal text! Edit your profile to change this to what you like!
Administrator
|
Post by Walter on Aug 8, 2013 19:14:16 GMT -5
|
|
Member is not online
Member with solid, if unspectacular number of posts
|
Post by oldgraylady on Aug 8, 2013 19:35:00 GMT -5
Sounds delicious, but... 766 calories; 25 grams protein; 28 grams carbohydrates; 1 gram fiber; 61 grams fat; 35 grams saturated fat; 289 mg cholesterol; 11 grams sugar; 960 mg sodium. |
|
Woah, this is a default personal text! Edit your profile to change this to what you like!
Administrator
|
Post by Walter on Aug 8, 2013 20:03:25 GMT -5
I'm guessin' all that cream is the main bad guy.
|
|
Woah, this is a default personal text! Edit your profile to change this to what you like!
Deleted
|
Post by Deleted on Aug 10, 2013 12:41:49 GMT -5
I'm guessin' all that cream is the main bad guy. I adore cream. A little indulgence now and then makes life bearable. |
|
Woah, this is a default personal text! Edit your profile to change this to what you like!
Administrator
|
Post by Walter on Oct 5, 2013 12:46:46 GMT -5
Finally got around to making this. WAAAAAAYYYYYYY too much cream. It completely overwhelmed the dish. I liked the idea of grits and shrimp idea however, but the cream?...not so much. Also, the sauce didn't do the shrimp any favors, IMO. I don't think I'd use the Sriracha sauce again and again...the cream was too much. . Not a bad base to start experimenting, however. |
|
Woah, this is a default personal text! Edit your profile to change this to what you like!
Godlike Member
|
Post by AlaCowboy on Oct 5, 2013 13:38:37 GMT -5
Finally got around to making this. WAAAAAAYYYYYYY too much cream. It completely overwhelmed the dish. I liked the idea of grits and shrimp idea however, but the cream?...not so much. Also, the sauce didn't do the shrimp any favors, IMO. I don't think I'd use the Sriracha sauce again and again...the cream was too much. . Not a bad base to start experimenting, however.
I noticed that recipe said NEVER use instant grits. I say Amen to that. Instant grits are only good for fire ant hills and cockroach infestations. |
|
|
56-43-2* OVER FLORIDA. ALWAYS IN THE LEAD.
THE CRYBABY LIZARDS WOULD ACCEPT THIS IF THEY WERE HONEST
*2020 Is Negated By Covid-19
15 SEC CHAMPIONSHIPS FOR GEORGIA
FLORIDA HAS ONLY 8 SEC CHAMPIONSHIPS
BACK-TO-BACK NATIONAL CHAMPIONS 2021! 2022!
FOUR NATIONAL CHAMPIONSHIPS!
AMERICAN BY BIRTH. SOUTHERN BY THE GRACE OF GOD!!!
2017 GRAND DOUCHE AWARD WINNER - NOW RETIRED
|
Woah, this is a default personal text! Edit your profile to change this to what you like!
Deleted
|
Post by Deleted on Oct 5, 2013 17:41:45 GMT -5
Instant grits are only good for fire ant hills and cockroach infestations. No doubt the 2 main Alabama landmarks  Still, I think the recipe deserves some tweekin to achieve the victory .....I love shrimp and creamy thingy dishes ....YES !!!! CAJUN STUFF RULES THE WORLD !!!!! |
|
Woah, this is a default personal text! Edit your profile to change this to what you like!
Administrator
|
Post by Walter on Oct 5, 2013 18:05:15 GMT -5
Instant grits are only good for fire ant hills and cockroach infestations. No doubt the 2 main Alabama landmarks Still, I think the recipe deserves some tweekin to achieve the victory .....I love shrimp and creamy thingy dishes ....YES !!!! CAJUN STUFF RULES THE WORLD !!!!! Generally, I like creamy thingy as well. So imagine my surprise when it was TOO creamy!! so far, the absolute gonna do's. 1. Lose the Sriracha sauce. I'm open to suggestions of the substitute to give it some POW! 2. Lose the cream....I think Cowboy's suggestion of about a quarter of the recipe sounds about right. 3. I'm going to add more shrimp than the number the recipe calls for. I'm thinking they had bigger ones than mine, so I'll have to compensate. Robb!! Yer up! |
|
Woah, this is a default personal text! Edit your profile to change this to what you like!
Deleted
|
Post by Deleted on Oct 5, 2013 18:10:52 GMT -5
No doubt the 2 main Alabama landmarks Still, I think the recipe deserves some tweekin to achieve the victory .....I love shrimp and creamy thingy dishes ....YES !!!! CAJUN STUFF RULES THE WORLD !!!!! Generally, I like creamy thingy as well. So imagine my surprise when it was TOO creamy!! so far, the absolute gonna do's. 1. Lose the Sriracha sauce. I'm open to suggestions of the substitute to give it some POW! 2. Lose the cream....I think Cowboy's suggestion of about a quarter of the recipe sounds about right. 3. I'm going to add more shrimp than the number the recipe calls for. I'm thinking they had bigger ones than mine, so I'll have to compensate. Robb!! Yer up! Gotta be some cumin, cayenne, garlic to wake that puppy up |
|
Woah, this is a default personal text! Edit your profile to change this to what you like!
Member with solid, if unspectacular number of posts
|
Post by cyberobb99 on Oct 6, 2013 19:47:43 GMT -5
No doubt the 2 main Alabama landmarks Still, I think the recipe deserves some tweekin to achieve the victory .....I love shrimp and creamy thingy dishes ....YES !!!! CAJUN STUFF RULES THE WORLD !!!!! Generally, I like creamy thingy as well. So imagine my surprise when it was TOO creamy!! so far, the absolute gonna do's. 1. Lose the Sriracha sauce. I'm open to suggestions of the substitute to give it some POW! 2. Lose the cream....I think Cowboy's suggestion of about a quarter of the recipe sounds about right. 3. I'm going to add more shrimp than the number the recipe calls for. I'm thinking they had bigger ones than mine, so I'll have to compensate. Robb!! Yer up! OK. First up.....THIS RECIPE IS HUGE!!!!!!! Cut it half or less. Second....WAY the heck too much dairy. Boiling the grits in milk? What....are we making baby food? Make those grits with "High-quality H 2 O"!!! Third...screw those wacky directions...put cool water in the pot, add the grits & spices and turn on the heat...stirring frequently to keep lumps from forming. Dumping grits into boiling liquid is a recipe for corn lumps. Adding the cheese is fine....AFTER the grits have thickened. the cheese will melt quickly...don't keep cooking after they do, because you're done. Now....let's talk about those shrimp. For most people the only way to get huge shrimp like that is to buy freshwater shrimp. If you like them, fine...but they aren't my thing. Get yourself some nice, local, fresh 21-26 or 26-31 size shrimp. Bear in mind that the original recipe was indirectly calling for a pound of shrimp. So if you cut the recipe in half go with a half a pound of whatever size you're using. Next, when you peel the shrimp, save those peels. After you saute the shrimp pull them out and saute the shells! Don't let them scorch...but they'll add more shrimp flavor to the oil in the pan...then pull them out and discard. Follow the rest of the recipe as it goes...it looks like a good one to me. |
|
Woah, this is a default personal text! Edit your profile to change this to what you like!
Deleted
|
Post by Deleted on Oct 6, 2013 20:06:04 GMT -5
Generally, I like creamy thingy as well. So imagine my surprise when it was TOO creamy!! so far, the absolute gonna do's. 1. Lose the Sriracha sauce. I'm open to suggestions of the substitute to give it some POW! 2. Lose the cream....I think Cowboy's suggestion of about a quarter of the recipe sounds about right. 3. I'm going to add more shrimp than the number the recipe calls for. I'm thinking they had bigger ones than mine, so I'll have to compensate. Robb!! Yer up! OK. First up.....THIS RECIPE IS HUGE!!!!!!! Cut it half or less. Second....WAY the heck too much dairy. Boiling the grits in milk? What....are we making baby food? Make those grits with "High-quality H 2 O"!!! Third...screw those wacky directions...put cool water in the pot, add the grits & spices and turn on the heat...stirring frequently to keep lumps from forming. Dumping grits into boiling liquid is a recipe for corn lumps. Adding the cheese is fine....AFTER the grits have thickened. the cheese will melt quickly...don't keep cooking after they do, because you're done. Now....let's talk about those shrimp. For most people the only way to get huge shrimp like that is to buy freshwater shrimp. If you like them, fine...but they aren't my thing. Get yourself some nice, local, fresh 21-26 or 26-31 size shrimp. Bear in mind that the original recipe was indirectly calling for a pound of shrimp. So if you cut the recipe in half go with a half a pound of whatever size you're using. Next, when you peel the shrimp, save those peels. After you saute the shrimp pull them out and saute the shells! Don't let them scorch...but they'll add more shrimp flavor to the oil in the pan...then pull them out and discard. Follow the rest of the recipe as it goes...it looks like a good one to me.  |
|
Woah, this is a default personal text! Edit your profile to change this to what you like!
Member with solid, if unspectacular number of posts
|
Post by Coaltrain on Oct 6, 2013 20:14:34 GMT -5
Generally, I like creamy thingy as well. So imagine my surprise when it was TOO creamy!! so far, the absolute gonna do's. 1. Lose the Sriracha sauce. I'm open to suggestions of the substitute to give it some POW! 2. Lose the cream....I think Cowboy's suggestion of about a quarter of the recipe sounds about right. 3. I'm going to add more shrimp than the number the recipe calls for. I'm thinking they had bigger ones than mine, so I'll have to compensate. Robb!! Yer up! OK. First up.....THIS RECIPE IS HUGE!!!!!!! Cut it half or less. Second....WAY the heck too much dairy. Boiling the grits in milk? What....are we making baby food? Make those grits with "High-quality H 2 O"!!! Third...screw those wacky directions...put cool water in the pot, add the grits & spices and turn on the heat...stirring frequently to keep lumps from forming. Dumping grits into boiling liquid is a recipe for corn lumps. Adding the cheese is fine....AFTER the grits have thickened. the cheese will melt quickly...don't keep cooking after they do, because you're done. Now....let's talk about those shrimp. For most people the only way to get huge shrimp like that is to buy freshwater shrimp. If you like them, fine...but they aren't my thing. Get yourself some nice, local, fresh 21-26 or 26-31 size shrimp. Bear in mind that the original recipe was indirectly calling for a pound of shrimp. So if you cut the recipe in half go with a half a pound of whatever size you're using. Next, when you peel the shrimp, save those peels. After you saute the shrimp pull them out and saute the shells! Don't let them scorch...but they'll add more shrimp flavor to the oil in the pan...then pull them out and discard. Follow the rest of the recipe as it goes...it looks like a good one to me. ] Hell yeah!! Cyber to the rescue!! |
|
|
Don't like guns?
Don't buy one.
There, wasn't that easy!
|
Jan 13, 2020 17:38:49 GMT -5
May 1, 2022 14:04:40 GMT -5
