Charleston Shrimp and Grits with Tasso Blue Crab Gravy
Recipe courtesy Executive Chef Robert N. Dorner of Poogan's Porch Restaurant
Show: Giada's Weekend Getaways
Episode: Charleston, S.C.
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- Recipe categories: Meat, Ham, Grains, Grits, Shellfish, Shrimp, Crab, Sausage,
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Total Reviews: 8
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By charlottejulienne
Springfield, MA
on June 16, 2012
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We loved this recipe so much we went on Giada's Weekend Getaway to Charleston! Thanks for the great tips!
By laurenandsteve_...
San Diego, CA
on October 12, 2008
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The person above, who somehow confused Tennessee for being "Yankee" needs to get a map and study the US. Anything south of the Mason Dixon Line is considered southern. Tennessee is one of the most culturaly southern states. As far as the recipe goes, the chef's choice for optional instant grits seems simply to make things easier/quicker for an unexperienced cook verses a real chef such as he is. Real grits are time consuming. I think the point of this recipe was to make a wonderful meal at home that could be completed quickly, if needed. Hence, the chef saying instant was "optional." People that can actually cook and follow a recipe would most definitly use real grits. People who cannot will of course use instant. Some people don't even like grits!!
I have personally tried this recipe and think it is absolutely fabulous. (I use real grits by the way.
By slsofla_10707051
Terrytown, LA
on July 09, 2008
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I am from New Orleans, LA. I made this recipe a few months ago and I am making it again tonight. It's great, I made it without the ham and doubled the crab. It has a lot of flavor. Everyone loved it. I did use the instant grits instead of real grits, and it still came out good. I'm sure it would be even better with real grits, but I didn't want to risk messing it up.
By clemsonhr_8791440
Wappingers Fall...
on October 20, 2007
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As a Southern girl, I absolutely love shrimp and grits. I've been to Poogan's Porch but did not try this dish there. However, this recipe is wonderful. Why grits were "optional" is beyond me, but I had it with grits made with chicken broth and light cream. Everyone at the table had at least two bowls of this dish!
By corkmeiste_8143130
Falls Church, VA
on August 12, 2007
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Wish I'd been there with Giada to get what she ate. This recipe is nothing like what I was served at the restaurant a couple of weeks ago which was so hot I couldn't eat it. I gave this recipe one star because there wasn't anything less.
By ttw5p_3825013
Charlottesville, VA
on July 09, 2007
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Yankees have nothing to do with this recipe. The chef is from Tennessee. The instant Grits is a suggestion to make it easier for some who have neither the time nor expertise to cook 'real' grits.
For the record, i have not tried this recipe.
By bootsiefla_2610824
SARASOTA, FL
on June 22, 2007
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Yankees should not mess with southern grits.They have NO clue,this recipe proves it. For a grit recipe go to Paula. Sorry
By ronna_7861213
Charleston, SC
on June 15, 2007
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Shrimp and Grits - grits optional? Instant grits are NASTY! They taste like sandpaper. I eat grits every morning (I'm from Charleston, SC. I use NON-instant yellow grits that I put in the microwave for 30 minutes at 40% power. I use 2 cups water and 3 Tablespoons grits. Sometimes nore water has to be added. When they are finished I add butter and salt. While the gravy is being prepared, you can make the grits on the stovetop - how hard is that? The longer they cook, the better they are. Did you TASTE this recipe? INSTANT GRITS ruins this recipe. I plan to try the shrimp and gravy recipe this weekend.