shrimp and grits side dish?

"Leslie M." <no email> wrote in message
"]news:[email hidden]...

Quoted message said:

I am learning how to cook...well teaching myself. I'm
having so much fun with it! Anyway, I will be making
shrimp and grits for my parents this weekend. What kind of
side dish would you all recommend to go along with it?

A big bucket of gruel and a warm can of Pabst Blue
Ribbon. Enjoy.

Leslie M. said:

What kind of side dish would you all recommend to go along
with it?

Coleslaw.

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden]

Howsabout some okra? or fried green tomatoes?

-jen Half the people you know are below average. -
Steven Wright

Ignore all the trash talk, some roasted asparagus, it's just
coming into season here in the Good Olde South. Doug

"Leslie M." <no email> wrote in message news:PJSdnXtV94l4fBvdRVn-
[email hidden]...

Quoted message said:

I am learning how to cook...well teaching myself. I'm
having so much fun with it! Anyway, I will be making
shrimp and grits for my parents this weekend. What kind of
side dish would you all recommend to go along with it?

Thanks! Leslie

Doug Cutler said:

Ignore all the trash talk, some roasted asparagus, it's
just coming into season here in the Good Olde South.

Wait. Roasted asparagus GROWS there? Wow.

nancy

Nancy Young <[email hidden]> seeing her/his name in stars wrote
:"]news:[email hidden]:

Quoted message said:

Doug Cutler said:

Ignore all the trash talk, some roasted asparagus, it's
just coming into season here in the Good Olde South.

Wait. Roasted asparagus GROWS there? Wow.

nancy

I say we take a trip down south Nancy and dig us up some 😉
Seriously, maybe some greens would go well with the shrimp
and grits.

Michael
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

Dog3 said:

Nancy Young <[email hidden]> seeing her/his name
in stars

Quoted message said:

Quoted message said:

Doug Cutler said:

Ignore all the trash talk, some roasted asparagus, it's
just coming into season here in the Good Olde South.

Wait. Roasted asparagus GROWS there? Wow.

Quoted message said:

I say we take a trip down south Nancy and dig us up some
😉

I was thinking, just how friggin hot is it down there?
No wonder I have a picture of me nekkid in my birth
state of Georgia.

nancy (do you have to cook chickens or do they just get
roasted in the sun?)

Dog3 <dognospam@adjfkdla;not> suggested in message
"]news:[email hidden]...

Quoted message said:

Nancy Young <[email hidden]> seeing her/his name
in stars wrote

:"]news:[email hidden]:

Quoted message said:

Quoted message said:

Doug Cutler said:

Ignore all the trash talk, some roasted asparagus, it's
just coming into season here in the Good Olde South.

Wait. Roasted asparagus GROWS there? Wow.

I say we take a trip down south Nancy and dig us up some
😉 Seriously, maybe some greens would go well with the
shrimp and grits.

*NOTHING* goes good with grits! Why all this talk about
ruining a good batch of shrimp?

Sauté the shrimp in butter and garlic slivers, lightly
simmer some greens drizzled with bacon fat, serve everything
next to a slab of cornbread with fresh-whipped honey-butter,
and round it all off with a glass of sun-brew tea (not sweet
tea!) and you're good t' go!

The Ranger
--
"Grits are akin to Elmer Paste with less flavor and
more sand."

"The Ranger" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Dog3 <dognospam@adjfkdla;not> suggested in message
"]news:[email hidden]...

Quoted message said:

Nancy Young <[email hidden]> seeing her/his
name in stars

wrote

Quoted message said:

:"]news:[email hidden]:

Quoted message said:

Quoted message said:

Doug Cutler wrote:
> Ignore all the trash talk, some roasted asparagus,
> it's just coming into season here in the Good Olde
> South.

Wait. Roasted asparagus GROWS there? Wow.

I say we take a trip down south Nancy and dig us up some
😉 Seriously, maybe some greens would go well with the
shrimp and grits.

*NOTHING* goes good with grits! Why all this talk about
ruining a good

batch

Quoted message said:

of shrimp?

Sauté the shrimp in butter and garlic slivers, lightly
simmer some greens drizzled with bacon fat, serve
everything next to a slab of cornbread with fresh-whipped
honey-butter, and round it all off with a glass of sun-
brew tea (not sweet tea!) and you're good t' go!

The Ranger
--
"Grits are akin to Elmer Paste with less flavor and
more sand."

I used to feel that way about grits until I had some good
ones. Plain they are pretty dull, but add some good cheese
and some pepper, they can be great, and a nice
accompaniment to shrimp. Remember, grits is just the
southern style of polenta.

--
Peter Aitken

Remove the [censored] from my email address before using.

Doug Cutler said:

Ignore all the trash talk, some roasted asparagus, it's
just coming into season here in the Good Olde South. Doug

I'd have to agree with that 🙂

Jill

Quoted message said:

"Leslie M." <no email> wrote in message news:PJSdnXtV94l4fBvdRVn-
[email hidden]...

Quoted message said:

I am learning how to cook...well teaching myself. I'm
having so much fun with it! Anyway, I will be making
shrimp and grits for my parents this weekend. What kind
of side dish would you all recommend to go along with it?

Thanks! Leslie

Peter Aitken said:

"The Ranger" <[email hidden]> wrote in message -"]news:[email hidden]-
berlin.de...

Quoted message said:

Dog3 <dognospam@adjfkdla;not> suggested in message
"]news:[email hidden]...

Quoted message said:

Nancy Young <[email hidden]> seeing her/his
name in stars

wrote

Quoted message said:

:"]news:[email hidden]:

Quoted message said:

> Doug Cutler wrote:
>> Ignore all the trash talk, some roasted asparagus,
>> it's just coming into season here in the Good Olde
>> South.
>
> Wait. Roasted asparagus GROWS there? Wow.
>
I say we take a trip down south Nancy and dig us up some
😉 Seriously, maybe some greens would go well with the
shrimp and grits.

*NOTHING* goes good with grits! Why all this talk about
ruining a good batch of shrimp?

Sauté the shrimp in butter and garlic slivers, lightly
simmer some greens drizzled with bacon fat, serve
everything next to a slab of cornbread with fresh-whipped
honey-butter, and round it all off with a glass of sun-
brew tea (not sweet tea!) and you're good t' go!

The Ranger
--
"Grits are akin to Elmer Paste with less flavor and
more sand."

I used to feel that way about grits until I had some good
ones. Plain they are pretty dull, but add some good cheese
and some pepper, they can be great, and a nice
accompaniment to shrimp. Remember, grits is just the
southern style of polenta.

Yep, and they can have garlic or all manner of things added
to them; and even be chilled and sliced then pan-fried or
baked in a loaf and sliced like polenta. I don't think the
OP was suggesting *mixing* shrimp with grits.

Jill

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Peter Aitken wrote:

<snipped>

Quoted message said:

Quoted message said:

I used to feel that way about grits until I had some
good ones. Plain they are pretty dull, but add some good
cheese and some pepper, they can be great, and a nice
accompaniment to shrimp. Remember, grits is just the
southern style of polenta.

Yep, and they can have garlic or all manner of things
added to them; and even be chilled and sliced then pan-
fried or baked in a loaf and sliced

like

Quoted message said:

polenta. I don't think the OP was suggesting *mixing*
shrimp with grits.

Jill

I agree - but I have seen the shrimp served on top of
the grits.

--
Peter Aitken

Remove the [censored] from my email address before using.

Peter Aitken said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Peter Aitken wrote:

<snipped>

Quoted message said:

Quoted message said:

I used to feel that way about grits until I had some
good ones. Plain they are pretty dull, but add some good
cheese and some pepper, they can be great, and a nice
accompaniment to shrimp. Remember, grits is just the
southern style of polenta.

Yep, and they can have garlic or all manner of things
added to them; and even be chilled and sliced then pan-
fried or baked in a loaf and sliced like polenta. I don't
think the OP was suggesting *mixing* shrimp with grits.

Jill

I agree - but I have seen the shrimp served on top of
the grits.

Nothing wrong with that if the grits are properly
prepared/seasoned. I never see anyone complaining (much)
about polenta.

Jill

"The Ranger" <[email hidden]> seeing her/his name in stars wrote
:"]news:[email hidden]:

Quoted message said:

*NOTHING* goes good with grits! Why all this talk about
ruining a good batch of shrimp?

LOL... we gots the beet haters and the grits haters.

Michael <- pro gribeets

--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

Dog3 <dognospam@adjfkdla;not> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

*NOTHING* goes good with grits! Why all this talk about
ruining a good batch of shrimp?

LOL... we gots the beet haters and the grits haters.

<gasp!> Placing _the_ Blessed of Blessed Foods in the
same sentence with that granular Kindergarten Glop is
heresy! They used to dunk people (or worse) for espousing
such views...

ObBeet Recipe: From:
hugs.orgBaby Beets with Ginger.shtmlOpen ↗

Recipe via Meal-Master (tm) v8.05 Title: Baby Beets with
Ginger Categories: Yield: 4 Servings

1 1/2 lb Baby beets; peeled and trimmed 1 Sprig fresh
Italian parsley 1 Sprig fresh thyme or lemon or lemon
thyme 3 2" strips orange peel
1/4 c Plus (see next ingredient) 1 ts Red wine vinegar
2/4 c Sugar 3 tb Coarsely chpd. crystallized ginger Salt
and pepper to taste 2 c Water

Cut larger beets in half, so all are of uniform size.

Tie the thyme, parsley, and orange peel together with
a string or in a piece of cheesecloth to make a
bouquet garni.

In a medium sized saucepan, place the beets, 2 cups water,
1/4 cup vinegar, sugar, bouquet garni, and ginger. Bring
to a boil over high heat. Reduce heat and simmer until
beets are tender, about 1 hour, stirring occasionally.
Remove the bouquet garni and discard. Remove the beets
with a slotted spoon to a serving dish, leaving the sauce
in the pan. Add the remaining vinegar to the pan to
deglaze it, scraping down the sides. Taste and adjust
seasoning with salt and pepper. Spoon the sauce over the
beets and serve immediately.

The Ranger

Doug Cutler said:

Ignore all the trash talk, some roasted asparagus, it's
just coming into season here in the Good Olde South. Doug

"Leslie M." <no email> wrote in message news:PJSdnXtV94l4fBvdRVn-
[email hidden]...

Quoted message said:

I am learning how to cook...well teaching myself. I'm
having so much fun with it! Anyway, I will be making
shrimp and grits for my parents this weekend. What kind
of side dish would you all recommend to go along with it?

Thanks! Leslie

Tell me about roasting asperagus, sounds interesting.

JakeInHartsel

Glenn Jacobs <[email hidden]> asked in message
"]news:[email hidden]... [snip]

Quoted message said:

Tell me about roasting asperagus, sounds interesting.

Roasted Asparagus

INGREDIENTS: 4 lb. fresh asparagus, snapped 3 cloves garlic,
rough chopped
1/4 cup virgin olive oil
2/2 tsp. Kosher salt
3/4 tsp. fresh-ground pepper
4/4 cup almond slivers or sesame seeds

METHOD: Arrange asparagus in Pyrex casserole dish in a
single layer. Lightly drizzle VOO over; sprinkle with salt
and garlic pieces, grind pepper over all. Bake at 400°F for
12 minutes. Turn at about minute 7. Finish dish with almond
slivers or sesame seeds. Serve.

The Ranger
--
"I can't wait 'til I'm a teenager! Then you won't be able to
order me around!" Alpha Ranger, 1234:55, 11/30/02

"The Ranger" <[email hidden]> seeing her/his name in stars wrote
:"]news:[email hidden]:

Quoted message said:

Dog3 <dognospam@adjfkdla;not> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

*NOTHING* goes good with grits! Why all this talk about
ruining a good batch of shrimp?

LOL... we gots the beet haters and the grits haters.

<gasp!> Placing _the_ Blessed of Blessed Foods in the same
sentence with that granular Kindergarten Glop is heresy!
They used to dunk people (or worse) for espousing such
views...

ObBeet Recipe: From:
hugs.orgBaby Beets with Ginger.shtmlOpen ↗

Recipe via Meal-Master (tm) v8.05 Title: Baby Beets with
Ginger Categories: Yield: 4 Servings

1 1/2 lb Baby beets; peeled and trimmed 1 Sprig fresh
Italian parsley 1 Sprig fresh thyme or lemon or lemon
thyme 3 2" strips orange peel
1/4 c Plus (see next ingredient) 1 ts Red wine vinegar
1/4 c Sugar 3 tb Coarsely chpd. crystallized ginger
Salt and pepper to taste 2 c Water

Cut larger beets in half, so all are of uniform size.

Tie the thyme, parsley, and orange peel together with a
string or in a piece of cheesecloth to make a bouquet
garni.

In a medium sized saucepan, place the beets, 2 cups
water, 1/4 cup vinegar, sugar, bouquet garni, and
ginger. Bring to a boil over high heat. Reduce heat and
simmer until beets are tender, about 1 hour, stirring
occasionally. Remove the bouquet garni and discard.
Remove the beets with a slotted spoon to a serving dish,
leaving the sauce in the pan. Add the remaining vinegar
to the pan to deglaze it, scraping down the sides. Taste
and adjust seasoning with salt and pepper. Spoon the
sauce over the beets and serve immediately.

The Ranger

Barb is gonna git ya' for that beet recipe 😉

Michael
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

"Peter Aitken" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Peter Aitken wrote:

<snipped>

Quoted message said:

Quoted message said:

I used to feel that way about grits until I had some
good ones. Plain they are pretty dull, but add some
good cheese and some pepper, they can be great, and a
nice accompaniment to shrimp. Remember, grits is just
the southern style of polenta.

Yep, and they can have garlic or all manner of things
added to them; and even be chilled and sliced then pan-
fried or baked in a loaf and sliced

like

Quoted message said:

polenta. I don't think the OP was suggesting *mixing*
shrimp with grits.

Jill

I agree - but I have seen the shrimp served on top of
the grits.

Shrimp served on a bed of grits was a Bill Neal signature
dish. Neal authored a number of "southern" cookbooks,
including "Bill Neal's Southern Cooking" and "Biscuits,
Spoonbread and Sweet Potato Pie." He was also the proprietor
of "Crook's Corner," a respected restaurant in, I beleive
Carrboro, NC (a suburb of Chapel Hill). I was lucky enough
to have eaten there a couple times before Neal died.

-bwg