...AGAIN! It's been awhile since I've made it and with some family in town from Pennsylvania, I figured this would be a good time. I posted the recipe I use before so I won't repeat too much of it,
just a couple of pics.
Magnolia's is a restaurant in Charleston, SC specializing in southern cuisine and one of their signature dishes was shrimp and grits. If you've never had shrimp and grits, you don't know what you're missing. They no longer offer it in the restaurant exactly how the recipe is in their cookbook...
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Here's some of the lineup...
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The creamy grits...
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The shrimp, sausage, and ham gravy...
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Made corn fritters also. This batch is for the kids and has only cheese in it. The second batch had diced onions and jalapenos in it...
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Time to eat...
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The recipe calls for using chicken broth in the gravy, but this time I used my homemade shrimp stock that I made back in December.
Good friend has been really catching some nice shrimp using a technique we call deep-holing. He knows I've been laid up healing and wanting to join him, but he has been sending pictures of his exploits. I replied that I would like some fresh shrimp heads to make stock with. Be careful what you...
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What a BIG difference in flavor and it was a hit with the crowd. For the grits, I used the homemade chicken broth that my friend gives me. Because the broth is seasoned, I did not add any seasoning to the grits. The ham and sausage are salty enough so no salt added to the gravy, only pepper. If someone decides to make this, I strongly suggest tasting everything before adding salt as this dish can get too salty...