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[REGGAB]

Not BS.  And not trying to get my post count up!   

I guess smilies, qualifiers, and kind words don't show up on your computer screen.  To each his own!  It's all good!  Have a great day!   

[VaEagle]

I know most times a "Snipe hunt" in America is a joke but look here for those doubting folks.

http://en.wikipedia.org/wiki/Snipe

[iski]

Has the special gear needed for the snipe hunt been posted anywhere?

[Chief]

Has the special gear needed for the snipe hunt been posted anywhere?

I don't know, but if we get up a CVO Snipe hunt within 500 miles, I'd sure make an effort to get there for that.

[REGGAB]

I don't know, but if we get up a CVO Snipe hunt within 500 miles, I'd sure make an effort to get there for that.

Ditto!  The intersection of Old Highway 13 and Spring Valley Road in southwest Montgomery County, Tennessee is overrun with the little boogers.  Best chance for a successful hunt.

[iski]

I don't know, but if we get up a CVO Snipe hunt within 500 miles, I'd sure make an effort to get there for that.

Baggerbackwards knows where plenty of snipe are.

I'd ride 500 miles for a good hunt too - they are darn near extinct around these parts.

[Binx]

When you're ready for the ultimate grits recipe, let me know.  Shrimp and grits are the bomb!

We're ready!!!   

[16HD117]

We're ready!!!   

You've got a PM.

Forgot to note on the recipe that you can substitute Snipe for the shrimp or sausage!
 

[ccr]

You've got a PM.

Hey,  We all want to know how to make grits and shrimp.


 

[Hoist!]

Chuck told us already earlier in this thread Candy. http://www.cvoharley.com/smf/index.php?topic=14655.msg231060#msg231060 I just don't have any Tony C seasoning. Can something else be substituted for now? Is your recipe different 07hd110? Hoist!

[Chief]

Chuck told us already earlier in this thread Candy. http://www.cvoharley.com/smf/index.php?topic=14655.msg231060#msg231060 I just don't have any Tony C seasoning. Can something else be substituted for now? Hoist!

Tony C is a spicy blend. Salt, pepper, cayenne and other stuff. If you want, I'm sure you could substitute your favorite seasoning like a Season-all or other brand. Tony C has some 'kick' to it, so feel free to experiment.

If you send me your address, I can ship you a can.

[Hoist!]

Tony C is a spicy blend. Salt, pepper, cayenne and other stuff. If you want, I'm sure you could substitute your favorite seasoning like a Season-all or other brand. Tony C has some 'kick' to it, so feel free to experiment.

If you send me your address, I can ship you a can.

Thanks a lot Chuck! I'll send you a PM. Hoist!

[16HD117]

Hey,  We all want to know how to make grits and shrimp.


 

Here ya' go!
 


Shrimp & Cheesy Grits

4 servings

1½ hours prep time

4  cups milk  
2  tablespoons butter  
salt  
freshly ground white pepper  
1/2  cup stone whole grain grits  
2  ounces grated cheddar cheese  
1  tablespoon olive oil  
1/2  lb link smoked sausage, cut in half & sliced ½ inch thick  
2  teaspoons chopped garlic  
1  lb medium shrimp, peeled & deveined  
fresh ground black pepper  
1/4  cup dry sherry  
2  cups shrimp stock or vegetable stock  
1 1/2  cups of cold butter, cubed  
5  teaspoons finely chopped fresh parsley leaves  

In a saucepan, over medium heat, add the milk and butter.
Season with salt and white pepper.
Bring the liquid to a boil.
Slowly stir in the grits.
Reduce the heat to medium low and continue to cook for about 1 hour or until the grits are tender and creamy, stirring every 10 minutes to prevent the grits from sticking.
Add some milk during the cooking process if the liquid evaporates too much.
Remove from the heat and stir in the cheese.
Re-season with salt and white pepper if needed.
Set aside and keep warm.
In a sauté pan, over medium heat, heat the oil.
Add the sausage and render for 2 minutes.
Add the garlic and sauté for 30 seconds.
Season the shrimp with salt and black pepper.
Add the shrimp and continue to sauté for 2 minutes.
Remove the pan from the heat and add the sherry.
Place the pan back over the heat and flame the sherry, (optional- I'm chicken so I just allow it to boil for a minute) shaking the pan back and forth several times until the flame dies out.
Remove the shrimp from the pan and set aside.
Add the stock and bring the liquid to a boil.
Reduce the heat to medium low and mound in the butter.
Add the shrimp back to the sauce and simmer for 2 minutes.
Remove from the heat and stir in 2 teaspoons of the parsley.
To serve, spoon the grits in the center of each shallow bowl.
Spoon the shrimp mixture over the grits.
**Note:For shrimp stock, when I fix boiled shrimp I save the liquid for this recipe.
I also use the quick cooking grits and adjust the quantities to those listed on the box.


As noted in the above post you can substitute Snipe for the shrimp or sausage!
 
  

[Hoist!]

Thanks 07hd110! I guess there's more than1 way to make this. This recipe didn't call for Tony C's. I've got the grits and I've got the grits. So might just have to try that tomorrow! BTW, is this chit for breakfast or dinner? Hoist!

[iski]

Here ya' go!
 


Shrimp & Cheesy Grits

4 servings

1½ hours prep time

4  cups milk 
2  tablespoons butter 
salt 
freshly ground white pepper 
1/2  cup stone whole grain grits 
2  ounces grated cheddar cheese 
1  tablespoon olive oil 
1/2  lb link smoked sausage, cut in half & sliced ½ inch thick 
2  teaspoons chopped garlic 
1  lb medium shrimp, peeled & deveined 
fresh ground black pepper 
1/4  cup dry sherry 
2  cups shrimp stock or vegetable stock 
1 1/2  cups of cold butter, cubed 
5  teaspoons finely chopped fresh parsley leaves 

In a saucepan, over medium heat, add the milk and butter.
Season with salt and white pepper.
Bring the liquid to a boil.
Slowly stir in the grits.
Reduce the heat to medium low and continue to cook for about 1 hour or until the grits are tender and creamy, stirring every 10 minutes to prevent the grits from sticking.
Add some milk during the cooking process if the liquid evaporates too much.
Remove from the heat and stir in the cheese.
Re-season with salt and white pepper if needed.
Set aside and keep warm.
In a sauté pan, over medium heat, heat the oil.
Add the sausage and render for 2 minutes.
Add the garlic and sauté for 30 seconds.
Season the shrimp with salt and black pepper.
Add the shrimp and continue to sauté for 2 minutes.
Remove the pan from the heat and add the sherry.
Place the pan back over the heat and flame the sherry, (optional- I'm chicken so I just allow it to boil for a minute) shaking the pan back and forth several times until the flame dies out.
Remove the shrimp from the pan and set aside.
Add the stock and bring the liquid to a boil.
Reduce the heat to medium low and mound in the butter.
Add the shrimp back to the sauce and simmer for 2 minutes.
Remove from the heat and stir in 2 teaspoons of the parsley.
To serve, spoon the grits in the center of each shallow bowl.
Spoon the shrimp mixture over the grits.
**Note:For shrimp stock, when I fix boiled shrimp I save the liquid for this recipe.
I also use the quick cooking grits and adjust the quantities to those listed on the box.


As noted in the above post you can substitute Snipe for the shrimp or sausage!
 
 

Great recipe!

First time I had these was in Charleston, SC.  Good with or without sausage - like the sausage version better.  Snipe/shrimp grits........Mmmmmmmmmmmmmmmmmm!!!