Hoping someone will post Nita's prime rib recipe. I want to use it for Christmas.

I've served this several times for holiday brunches!

Shrimp & Grits Casserole

inspired by Suzanne Butler

4 C Chicken broth

1/2 t Salt

1 C Grits (not instant)

1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses

1 C Pepper Jack Cheese - shredded

2 T Butter

6 Green onions, chopped (reserve some for garnish)

1 Green or Red bell pepper, chopped did not use

1 Garlic clove, minced

2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish)

1 (10 oz) can Rotel, drained Used mild

1/4 t Pepper

1/2 lb bacon, cooked & coarsely chopped

Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.)

Add 3/4 C of cheddar cheese and all of pepper jack cheese.

Saute green onion, green (or red) bell pepper, and garlic in butter.

Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese.

Pour into 2 qt baking dish.

Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only

I've seen more receipes, but never heard of, Shrimp & Grits. Is this some Hillbilly concoction coming forward, or something new? Sounds horrible to me.

Old Fixer, come on down to Alabama. We eat lots of shrimp and grits.

In fact, that's what my 48 year old son chose to have two servings of from the Thanksgiving buffet, instead of turkey and dressing.

Dang good stuff!

The carrots sound yummy. Will make those Tuesday when we have a luncheon. Glenda, how could you have known that we had shrimp and grits for dinner tonight. Going to use your recipe next time. Didn't use the pepper jack and we the love that cheese. We live on the coast and the shrimp is very fresh.

As long as we're speaking of carrots, these were a huge hit at my Thanksgiving. From the Pioneer Woman.

Whisky-Glazed Carrots

Ingredients
1 stick Butter, Divided
2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
1/2 cups Jack Daniels Or Other Whiskey
3/4 cups (to 1 Cup) Brown Sugar
1/2 teaspoons (to 1 Teaspoon) Salt
Freshly Ground Pepper, to taste

Preparation Instructions

Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.

Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.

Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.

Here is a link that might be useful: Whisky-Glazed Carrots

How about ambrosia!

In my household this is what we have in ours:

freshly grated coconut
oranges, grapefruit sections
can of crushed pineapple
and when ready to serve add cherries

sometimes chopped pecans

"I've seen more receipes, but never heard of, Shrimp & Grits. Is this some Hillbilly concoction coming forward, or something new? Sounds horrible to me."

Ha ha, it sounds horrible to me too. There's more cheese and bacon than shrimp. Maybe the recipe was created by a cardiologist somewhere to boost business?

I love good cheese and good seafood but never at one meal or in one dish. I don't think they go together very well.

My mom does ambrosia with a cooked sauce made from the juice of all the drained cans of fruit. Mixes the thickend juices into cool whip..then all the drained fruits and mini marshmallows.

I'll have to show hubby the shrimp and grits casserole.
He loves grits and he loves shrimp..see if he'd like it. But he doesn't like his grits to firm.

glenda-al: my time in Alabama never saw this dish. Why don't you tempt me with some Chocolate Gravy, or better yet, some Moonshine!
snidely: correct, I order a food to taste that item. I want the sweet taste of Lobster with butter & lemon. Don't hide that taste by stuffing it into crabs, diluting it in soups, or on a pizza. Same with shrimp or fish. And NOT grits!!

Old fixer I agree with you. I like shrimp and I have only tasted grits once. It was in Oklahoma and I thought it was Cream of Wheat. I think I remember spitting it back in the bowl.

What suits some tastebuds, doesn't suit others.

Shrimp and grits are served at most restaurants around here, upscale and family style restaurants.

Mine happens to be a shrimp and grits casserole.

And YES, I've tasted moonshine. Didn't like it but others did. Even drank it out of a mason jar.

Check out the link to see another version of shrimp and grits.

Here is a link that might be useful: shrimp and grits recipe

This post was edited by glenda_al on Sun, Dec 1, 13 at 20:43

OldTimer & Snidely-Shrimp and Grits are fabulous!! They are not some hillbilly concoction! As a Southern woman I resent your comments implying that all Southerners drink moonshine and are hillbillies. We are intelligent, we have manners (which you lack) and are blessed to have been born and raised in the South. Some of the world's greatest inventions have come out of the South. Some of the best vocalists and songwriters are from the South. Some of the best medical centers are in the South. I know for a fact, that the Shah of Iran came to the University of Alabama, Birmingham when he needed heart surgery.

Yes, we hunt and fish and sometimes mount what we have caught or killed, But the flesh from said animal was consumed by the hunter or fisherman.Very few Southerns hunt for just the thrill of the kill. We feed our families with the bounty of the kill. In fact I fixed dinner using deer meat from one of my DB's kills...btw he is a doctor, not some hillbilly.

If you choose to be closed minded about trying Shrimp & Grits so be it, But don't you dare disregard Southerners as dumb rednecks..or hillbillies.

My 30something year old DGS was here for Thanksgiving and we were talking about when he was growing up, and the Thanksgiving dinners, etc. He mentioned how much he liked the Russian tea that I made. I was surprised that he remembered. it.

I'm sure I have posted this once or twice over the years that I've been here at the KT.

Russian Tea

3/4 oz Cinnamon sticks
3/4 oz Whole Cloves
3 lemons
6 oranges
3/4 cup of Honey
6 Tbs Black Tea
3 cups boiling water

Combine Cinnamon, cloves and honey in a saucepan. Pour on the 3 cups boiling water and simmer for ten minutes. Let stand for 1 hour, then strain. Add the grated rind of 3 lemons and 3 oranges, and juice of 3 lemons and 6 oranges.

Steep tea in 18 cups of boiling water for 1 minute. Combine the tea and spice mixture. Add sugar if needed. Serve hot, May be reheated.

I always made this at Christmas until the grating and juicing of the lemons and oranges got too hard on my arthritic hands.

Sure do miss it though.

Sue

I've had and fixed lots of shrimp and grits in my many years of living in the south, but have never seen anything like Glenda's recipe.

The best I ever had was when I went out with a shrimp fleet before dawn and the first mate fixed a batch after the first haul of shrimp at around four in the morning.

No cheese in those grits! The shrimp, just minutes from the bay, were sauteed in a little bacon grease with some sweet onion before pouring over creamy grits. Heaven.

My own recipe is a little more complicated than that but still no cheese and the shrimp is kept separate from the grits.

I believe that, for the most part, grits are an aquired taste. It certainly took me a while to appreciate them. But now, I love grits enormously, the less processed the better. We buy ours directly from a small mill that grinds their own corn for grits and corn meal not too far from here.

Sue...THAT Russian Tea recipe sounds wonderful. I've had some concoction made with Tang and instant tea that was horrid. Yours sounds so good I can almost smell it.

There are so many variations of shrimp and grits. My preference is the one my family likes, and it's the one I shared.

Here's a different sausage ball recipe, I've used for several years. Always a hit.

Cranberry sausage balls
l pkg Maple Flavor Jimmy Dean Pork Sausage
2 cups all purpose baking mix
2 cups shredded sharp cheddar cheese
1 tsp ground allspice **I made my own: 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg
3/4 cup or less of chopped dried sweetened cranberries
1/2 cup chopped walnuts/pecans
Preheat oven to 350.
Mix the baking mix, cheddar cheese and ground allspice first, then with your hands mix in the sausage, cranberries, pecans. It takes a while to work in the cranberries and pecans.
Shape into 1 inch balls.
Place on ungreased baking sheet, ***I use parchment paper and recommend your using.
They baked in my oven 20 minutes and came out perfect. Bottoms will be browner than the rest.
Note: Cheese Balls may be prepared ahead and frozen uncooked. To bake from frozen: thaw on cookie sheet 15 minutes; bake in preheated oven 20 to 25 minutes

Laura, my comment was food-oriented only.

Glenda, I think Nita and Mike are out having fun in the RV, but I have the recipe:

Prime Rib (Nita's)

5-7 lb. beef rib roast (2-3 ribs)

Rub:

3 large garlic cloves (or use crushed garlic in the jar)
1/2 tsp. pepper
2 Tbsp. salt
1/2 tsp. paprika
1/2 tsp. ground thyme
2 Tbsp. vegetable oil

Prepare rub. Mix together all ingredients. After wiping roast dry, rub with prepared meat rub. Transfer to a shallow pan. Cover looselywith foil and refrigerate overnight.

Let roast stand at room temperature 1 hour before cooking. Insert thermometer in center of roast straight down from the top. Position oven rack in lower third of the oven and preheat to 450 degrees. After oven is preheated, place roast in oven and cook for 30 minutes. After 30 minutes, reduce heat to 325 degrees. For medium rare roast, cook until thermometer reads 140 degrees or approximately 1 hour 15 minutes. Transfer meat to a platter. Let stand at least 15 minutes. Carve into 1/2" thick slices and serve.

Regarding southerners being labeled 'hillbillys' and 'rednecks' - read a book by southern author, Lewis Grizzard's - "I Haven't Understood Anything Since 1962" - he voices a hilerous opinion/rant on folks who call southerners names such as 'hillbilly', 'redneck' etal - you WILL laugh!

He also has an excerpt about grits - really, really funny!

I absolutely love shrimp and grits, have eaten it in some of the most famous restaurants in Louisiana and other states. I like the purity of grits and shrimp nothing else needed. The grits are seasoned to go perfect with the tender spicy shrimp. I would not try it at any restaurants out of the south.

Areas have specialty foods and recipes that are select to the area. Another one many people frown at is Waffles and fried Chicken. Not one of my faves but I certainly have tried it and for those in the areas where it is popular it is a treasured dish.

I am sure there are dishes in other countries and areas that not every one of us would enjoy, but they do so I certainly would not label them in any way simply because I did not think I would like it, and with out even trying it? NO, rude!

The shrimp and grits from Dante's in New Orleans are a real delight. Just a beautiful dish.

Since you mentioned Chocolate gravy here is the recipe we use for Cathead biscuits and Chocolate Gravy.

Cathead Biscuits

1 1/2 cups Buttermilk
3 teaspoons (heaping) Baking Powder
1/2 teaspoon Salt
2 1/2 to 3 cups Flour

Whip baking powder, salt and buttermilk until dissolved and fluffy.
Add flour and mix quickly. Do not mix long. Pour dough on floured
board or counter, can add additional flour if needed until mixture
does not stick to your hands. Knead until smooth. Quickly pinch-off
biscuits and place in a greased 10 inch cast iron skillet. "Can use
oil instead bacon grease."

Preheat oven to 425 degrees and bake. Cook 20-30 minutes or until
brown on top. This makes a good firm brown crusty bottom on the
biscuits.
Yield:"9 Biscuits"

Chocolate Gravy, Southern

Ingredients:

2 heaping tablespoons of cocoa
1 cup of sugar
3 tablespoons of flour
4 cups of milk
1 teaspoon of vanilla
1 tablespoon of butter

Mix the cocoa, flour, and the sugar in a pot with a fork or whisk until well blended. Add all of the other ingredients and bring to a boil, stirring constantly, over medium heat. Continue cooking until the gravy is the desired thickness. Serve hot over cat head biscuits with lots of butter.

I like shrimp and grits casserole vs shrimp and grits. Yes, there is a difference. I have had them both ways. The shrimp and grits makes a pretty presentation, but with the casserole it's all together. You get more in the "bite" with the casserole. my opinion only!

Big PLUS is that you can make the casserole ahead of time. I do for holiday brunches, and not hassle that morning.

This pic is similar to the one I bake but I top mine with scallions, extra chopped shrimp and bacon.

{{!gwi}}

You gotta serve chocolate gravy over a split buttered biscuit. So good!

This post was edited by glenda_al on Mon, Dec 2, 13 at 13:28

I love shrimp grits. Thanks for sharing the recipe, Glenda - it sounds delicious and I will try it.

As Glenda said, there are a lot of variations of shrimp and grits in the south. I've liked every variation I've ever tried. Like ravencajun, if I was at a restaurant outside the south I doubt I would order it off the menu. I don't usually order it outside of a lowcountry restaurant or cajun area restaurant.

OldFixer, if you never saw shrimp grits on the menu while you were in Alabama, that's probably because it's more prevalent on menus of restaurants on the coast. I've seen it more on menus along the South Carolina/Georgia/Amelia Island coast than along the Florida/Alabama panhandle.

I love Southern *hillbilly* food. Collard greens, fried okra, biscuits and gravy, shrimp and grits, dried beans with ham and cornbread. Yum. If that stuff is hillbilly, then sign me up!

Old Fixer and Snidlely, do you ever have anything nice to say? NO?? Ok, then zip it! You are both rude. If you don't want to eat Shrimp and Grits that's your privilege. Leaves more for the rest of us. While I haven't tried the casserole recipe I do fix regular shrimp and grits and they are fabulous. Don't knock it if you haven't tried it.

Everyone from the south is not a redneck or a hillbilly just as all northerner are not all Damn Yankees.

Read what Laura wrote and sign my name to it.

Thank you Lindyluwho and Orchid (Laura)!!!

Unlike the Hank Snow/Johnny Cash song...

I've haven't been everywhere, but I've been through much of the South, which I would define as Texas to Virginia and West Virginia to Florida, very many trips to places in between too. I've eaten in several "famous" restaurants in New Orleans.

Yes, there are wide regional differences in food and other things. Much of what's viewed as being Southern or other typical regional cooking from that part of the US isn't to my liking, that was what I expressed about the one recipe.

I'm also not too fond of grits' Italian cousin - polenta. If you're of Italian ancestry, please take no personal offense.

This post was edited by snidely on Mon, Dec 2, 13 at 15:48

I had grits once, and that was enough!

I guess I'm the only one who read OldFixer's comments as teasing/joking.

{{!gwi}}

This thread walnutcreek was started as a Christmas recipe thread, until certain ones wanted to turn things around and ruin what was supposed to be a very nice recipe sharing thread.

T'was nice until then.

walnutcreek, maybe you wanna try and start another Chrismas recipe thread? Just a suggestion, only!

This post was edited by glenda_al on Mon, Dec 2, 13 at 16:23

Thanks, Glenda. I will do that.

This Yankee loves shrimp and grits, but no cheese, please.

Snidely, you and everyone else are forgiven for not being smitten with true southern foods. :-) It really and truly can take awhile to develop that rather delicate palate.

I turned my nose up at grits, greens, and all kinds of things that I have learned to adore. When my poor yankee relatives and friends come to visit, I have to be a little careful about what I cook for them, for fear that they will starve to death, lol.

But they love my shrimp and grits! And would no doubt love Glenda's casserole.

I feel the same as Snidely with grits and polenta. I don't like pecan pie either, or sweet tea; both too sweet for my palette. But there are definitely southern dishes that I do like, a lot!

I like corn meal mush which is similar to grits, but I want sugar and milk on mine. I do not like shrimp, not fond of sweet tea or pecan pie as to me they are too sweet too. I like greens, but would not want chocolate gravy on my biscuit. It is too much like a pudding to me. Most things I will try but not the shrimp, crabs, lobster, and such. I like fish but not fresh salmon. Strange right to most? :)

Sue

These are conversations that I find truly interesting.....our likes and dislikes. I didn't find anything 'snarkey ' about most of the comments at all. It's just that we all usually refrain from making negative comments about any recipe. And that's probably the best policy when it comes to a recipe thread. (Clearly the best policy, judging by the reactions here.)

Admit it! There have been times when you've gagged just a little at a recipe that has been posted! Lol Viva la difference! Thank God for the differences.

Is everyone required to like my favourite recipe?

Maybe it'd be a good idea if some of us were to develop a bit thicker skin?

Or ... just not take comments about our creations personally.

BTW -I just read this thread - after I'd made the comment on the one that started out by welcoming Old Fixer.

ole joyful

old timer's comments look like nothing more than an ordinary opinion. Shrug? But not offensive. Nothing mean-spirited. As for Christmas recipes I am considering Ina Garten's turkey breast stuffed with a sausage stuffing/dressing, but I haven't tried it yet.