Lookout 49 Shrimp & Grits

[TennesseeTuxedo]

I dined on this fine dish while visiting my BIL in Gulfport, MS a few years ago. Its almost like a stew.

If anyone gets to Gulfport, they must head straight to Lookout 49 and order this dish. It is one of the best tasting meals that I've dined on in a long long time.

Lookout 49 Shrimp & Grits


Grits - 1 small box
Water - 2 cups
Butter - ¼ cup



Make grit recipe according to box.
Pour hot grits into a greased cake pan 9 X 12.
Let cool in fridge till firm and easy to cut.
These cakes can be colored with puree spinach and red bell peppers to make them holiday colored if you like.
Place grit cakes(cold) on heated skillet and brown in butter on both sides till warm inside.



Oil - 2 tbspn
Garlic - 4 oz
Shrimp - 8 oz
Portabella Mushrooms - 4 oz
Andouille Sausage - 4 oz
Italian Seasoning - 1 tspn
Wine - 2 oz
Cream - 8oz
Parmesan - 2 oz
Tomato chopped - 2 oz
Green Onion chopped - 1 oz



Heat oil in saute pan.
Add garlic and lightly brown.
Add shrimp, mushrooms and sausage.
Deglaze with wine and add Italian seasoning and cream.
Let reduce and add parmesan.
Ladle over grit cake in a bowl.
Garnish with fresh chopped tomato and green onion.

[tebowisgay]

Makes some pretty damn skippy shrimp and grits too

[volchef]

There must be cheese in the grits. Otherwise it's not shrimp n grits, it's shrimp n polenta.

[BillVol]

Wish I hadn't developed a severe allergy to shrimp, lobster, etc., about 15 years ago.

[tebowisgay]

and vice versa cheese or no

[TennesseeTuxedo]

I'll try Big River's version when I get to Chattanooga a a few weeks. Thanks for the note on that.:biggrin:

[BillVol]

I'll try Big River's version when I get to Chattanooga a a few weeks. Thanks for the note on that.:biggrin:

I believe there is a Big River in Nashville, too. Guessing same menu. It is on Broadway and 2nd or was for many years.

[volchef]

Tig do you honestly think I got a degree from the CIA and don't know the difference between grits and polenta? I was being facetious about the recipe. Shrimp and grits in the south is almost always made with cheese grits and they most certainly aren't chilled cut and grilled.

[TennesseeTuxedo]

I believe there is a Big River in Nashville, too. Guessing same menu. It is on Broadway and 2nd or was for many years.

I worked with the Nashville store's GM's wife for several years. I rarely go downtown. Its a tourist mecca.

[TennesseeTuxedo]

Tig do you honestly think I got a degree from the CIA and don't know the difference between grits and polenta? I was being facetious about the recipe. Shrimp and grits in the south is almost always made with cheese grits and they most certainly aren't chilled cut and grilled.

This shrimp and grits recipe is from the low country in South Carolina. IOts actually Savannah Shrimp and Grits.

Your tongue will thank you for tasting this exquisite recipe as is.

[volchef]

That may be so Tux and I'm sure it's delicious, I'm just a bit of a food purist.....I make no qualms about that. I'm a simple girl who likes simple food done right. Don't get me wrong I'd love to go to Il Bulli as much as the next person, but I generally think chefs can tend to over"perfect" perfection.

[TennesseeTuxedo]

Lookout 49 is a famous restaurant in the Gulfport area. Its not a fly by night.

They did this dish just right and the way that they intended it to be and how it was created in Savannah, Georgia. Trust me.

You can take up the semantics with the originators of the recipe. I'll stick to continuing to consuming and loving it.:biggrin:

[tebowisgay]

But perhaps not everyone on the board does thats all.

[GhenghisVol]

Ok no more grits threads please. I was up at 2AM making a pot of cheese grits ala Gharlic and damn that was good!

Famous Chinese proverb: Grits is great but they're hell to pick.

Somebody needs to invent a grit picking machine. Those guys at Uncle Bens must get awful tired doing that by hand.

[volchef]

Ok no more grits threads please. I was up at 2AM making a pot of cheese grits ala Gharlic and damn that was good!

Famous Chinese proverb: Grits is great but they're hell to pick.

Somebody needs to invent a grit picking machine. Those guys at Uncle Bens must get awful tired doing that by hand.

You are terrible....uncle bens! LOL! And yes between cheese krystals at 4, slaw dogs and cheese grits I am afraid that fat ass nickname of mine may come to fruition:')

[GhenghisVol]

ACtually it was Quaker Oats Grits. Oats Grits? Anyway, says right on the side of that little round box thing with the lid that comes off to put gharlic in the shit. Do I get royalties for that?

[volchef]

Ha Ha Ha. Ghengis, I am a fuckin weirdo, I don't know why, but certain word associations bring about strange ironies in my life. In all seriousness you had to say Quaker fucking grits huh? Which made me think of the year and a half supply I have in my pantry. So while pondering this strange turn I noticed something very peculiar. Here is a shot of some of the shit in my pantry now. In one corner we got Aunt Jemima and Uncle Ben's and in the other corner that sumbitch Quaker. If you get credit for creating garlic grits, I surely get credit for creating the world's first segregationist pantry. Yikes!

Does it say something about us that there also happens to be 500 square foot package of aluminum foil up there on the top?

Fucking Hell!

http://i726.photobucket.com/albums/ww264/ciavolchef/quaker.jpg

And before you fucks are judging me, please consider that it is entirely possible we get a lot of free samples. :biggrin:

[GhenghisVol]

Hmmn, clam juice? My secret ingredient in Bloody Marys.

Is that fish sauce I see?

Mighty impressive grit display. That is hilarious.

[volchef]

Why yes, that is clam juice and fish sauce....however, before you start throwing too many accolaides you should also consider the 3 year supply of bad buffalo wing sauce, jarred chestnuts and canned escargot. :brow:

[GhenghisVol]

Canned escargot? I didnt know there was such a thing?

What do you use the fish sauce for?

[volchef]

Gheng, I make the best fried rice and a very good Pho. Both of which are much aided with a dash of fish sauce and more than a dash of cilantro.

[GhenghisVol]

Cool. I use it to make green papaya salad which is the best fucking thing in the whole danged universe.

Also make a chili lime fish sauce which is pretty good on a lot of stuff, but mostly fried fish.