Page 3 of 3 FirstFirst 123
Results 41 to 55 of 55

Thread: Shrimp n Grits

  1. #41
    Join Date
    Sep 2008
    Location
    Sandhills
    Posts
    4,963

    Default

    Quote Originally Posted by 2thDoc View Post
    can anyone spot the imported shrimp?
    Post #23. Do I win a sailboat?

  2. #42
    Join Date
    Nov 2008
    Location
    Summerville
    Posts
    5,585

    Default

    Its Vietnamese or nothing for me

  3. #43
    Join Date
    Mar 2003
    Location
    Gobbler's Knob, GA/ Bamberg,SC
    Posts
    21,468

    Default

    Never pay much attention to that.. the shrimp in my dishes was caught off Beaufort .. just sayin. Mucho beer was consumed in the capturing of said skrimps.
    F**K Cancer

    Just Damn.

  4. #44
    Join Date
    May 2008
    Location
    Georgetown
    Posts
    666

    Default

    If you don't know how to make S&G, just go to Pawleys and eat em' at Franks Restaurant. You will not be disappointed. Priestly can cook a mean dish.

  5. #45
    Join Date
    Mar 2003
    Location
    Gobbler's Knob, GA/ Bamberg,SC
    Posts
    21,468

    Default

    My daughter tries to emulate the recipe from her personal favorite - Hank's

    It's fit to eat.
    F**K Cancer

    Just Damn.

  6. #46
    Join Date
    Oct 2003
    Location
    Charleston
    Posts
    18,448

    Default

    Quote Originally Posted by GreenHeadRocker View Post
    It thinned out after that. Was just cooking the shrimp during that picture.
    Thats one way to overcook shrimp

  7. #47
    Join Date
    Nov 2006
    Location
    Lexington
    Posts
    12,313

    Default

    3-4 is all my shrimp get. Same with boiling them. I hate rubbery shrimp.


    Sent from my iPhone using Tapatalk

  8. #48
    Join Date
    Mar 2011
    Location
    Columbia
    Posts
    4,002

    Default

    Quote Originally Posted by GreenHeadRocker View Post
    Post #23. Do I win a sailboat?
    You are correct about that but it wasn't from a restaurant, but I appreciate the compliment.
    Last edited by jtmartin; 09-13-2017 at 02:59 PM.

  9. #49
    Join Date
    Dec 2008
    Location
    Manning
    Posts
    2,183

    Default

    Ya'll post up your recipes and be specific with ingredients, cook times, etc for us that are lacking in culinary skills.

  10. #50
    Join Date
    Sep 2011
    Location
    Summerville
    Posts
    5,890

    Default

    Quote Originally Posted by jtmartin View Post
    You are correct about that but it wasn't from a restaurant, but I appreciate the compliment.
    Your table at home is that nice?
    Member of the Tenth Legion Since 2004

  11. #51
    Join Date
    Mar 2011
    Location
    Columbia
    Posts
    4,002

    Default

    It can be when the right people come over.
    Last edited by jtmartin; 09-13-2017 at 03:02 PM.

  12. #52
    Join Date
    Oct 2009
    Location
    The Mire
    Posts
    4,149

    Default

    Quote Originally Posted by Gut_Pile View Post
    Your table at home is that nice?
    #insurancelife

  13. #53
    Join Date
    Mar 2011
    Location
    Columbia
    Posts
    4,002

    Default

    Quote Originally Posted by britton40 View Post
    #insurancelife
    You aren't one of those people...

  14. #54
    Join Date
    Jan 2002
    Location
    Lexington, SC
    Posts
    20,837

    Default

    I cook my shrimp about.... 45 seconds to a minute. At least that's what it feels like.
    "Only accurate rifles are interesting " - Col. Townsend Whelen

  15. #55
    Join Date
    Aug 2003
    Location
    Fountain Out
    Posts
    28,451

    Default

    You know when you can tell somebody can't cook?

    They ask for a recipe.

    Ain't one.
    I don't need my name in the marquee lights....

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •