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john_10065_12355356

Corydon, Indiana

Member since Nov 2009

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Reviewed Cajun Snapper and Shrimp over Bacon Cheddar Cheese Grits with Red Pepper Coulis

Mar 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is very good but I adjusted it to my tastes. I used a lot more medium sized shrimp on top and smaller fish fillets, about a pound of shrimp altogether. I also took all the shrimp shells and used them to make stock and used the stock to cook the grits. It seems like a crime to toss them out. Great deep flavor in the grits that way! I also suggest...

Reviewed Cajun Snapper and Shrimp over Bacon Cheddar Cheese Grits with Red Pepper Coulis

Mar 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

It was very good. I used a lot more medium sized shrimp on top and smaller fish fillets, about a pound of shrimp altogether. I also took all the shrimp shells and used them to make stock and used the stock to cook the grits. Great deep flavor in the grits that way! I also suggest that you use a VERY light sprinkle of the cajun spice on the shrimp....

Reviewed Grillades and Grits

Mar 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good recipe! My wife isn't a fan of spicy food or grits so I cut the heat back with original Ro-tel tomatoes and 1 1/2 tbs of hot sauce and served it over rice with peas as a side dish. Definately a keeper! Next I plan to try this with sirloin or chuck.

Now for all the folks that don't have a clue about the salt. 1 tablespoon...

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