Kind of a shrimp scampi and grits.


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I had a dish that looked like that when I lived in Charleston, SC. My then-girlfriend (a native Charleston Gichi) loved it and had a local hole-in-the-wall breakfast diner near our apartment make it for her/us (it wasn't on the menu). Her father used to make it too, but his shrimp was pretty darn spicy, and I wasn't too keen on the amount of spice he added...

Good job man..
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The shrimp looks great but not anything close to scampi. Scampi is lots of garlic and butter, that looks like grilled jerk shrimp. Still
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Beautiful plate of shrimp, excellent
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That sauce is butter and lots of garlic with some jalapeņos for heat. And a rub on the shrimp for flavor. Believe me when I tell I both know what scampi is, and this is a version of it.

:-)
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Thanks, man! This was good. Nothing special about frozen shrimp, and I never do the grits in the pressure cooker, but they turned out pretty well.
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Well I never ate the grits, I had them make a 10x order of shrimp for mine and fed the shrimp juiced-infused grits to her wonderfully-awesome golden retriever when we got home.
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Well made stone ground grits are awesome. Instant grits are terribad.
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My mom said the same thing about grits and okra, she's still trying to find a way to make me agree. And I'm not afraid of food!
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I used to hate all grits. Then I went to a nice restaurant down here that knew how to make them. Been a fan ever since and taught myself how to make them how I like them.
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It's like a lattice of coincidence that lays on top of everything
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It's like two teaspoons of fruit filling--if that even. :-)
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I've currently got 2 8lb pork butts on the Traeger and will be adding 3 racks of baby backs shortly.
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Pics of GTFO!
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so i had to reward the boys for a job well done on chores. big man chores.

i went to the butcher and got 1 inch thick NY strip steaks. i placed them on a rack, open air refrigerated with nothing but salt for 8 hours. pulled them out of fridge, cracked some garlic salt on them and let them room temp up. placed them on full heat with griddled cast iron for a few minutes, then in the oven at 140 C for half hour (not one drop of steak moisture leaked onto the plate when cut but was rare as). in the mean time i busted out the cous lettuce, drizzled some balsamic glaze and and salt for the steak to rest on. raw mushroom and button squash. garlic bread and corn on the cob. mind you ive done all this in the dead of winter. :-)

the boys whinged about the pink centers until they tasted it :-)
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